After a few months of gluten-free, lean-protein, low-carb, whole-grain, raw-food living, the taste buds may begin to cry out indignantly: “Why does everything taste the same? Why do we have to be so healthy? Why can’t we have pizza? If we have to eat another leafy green salad dressed in olive oil and vinegar we’re going revolt!
Brown rice and beans is just so darn easy to prepare, and so is oatmeal And shaking up a weekly jar of olive oil vinaigrette is no big deal. The wholesome dishes have been a habit for me, but has removed the guesswork, creatiity and flavor after so long. It is health-conscious eating, but mindful masticating?
Something had to give. At a recent Sunday Brunch party inspired by memories of thinly sliced smoked salmon and lox, baskets of bagel and tubs of cream cheeses, I was inspired to create this Bagels ‘N Lox Salad.
It began as many meals had with a layer of the leafy green-of-choice. But then it really started to get good with a few boiled new potatoes tossed in for a tender bite and some toothsome heft. Salty-oily slivers of smoked salmon or lox draped loosely on the leafy bed. Thin ribbons of sweet-tangy pickled red onions layered on more color and exciting flavor. A scattering of capers for even more salty taste. And then a few well-toasted pumpernickel squares added in for a pleasing crunch. It all ended tastily with a piquant drizzle of horseradish-dill crème fraiche dressing (the dedicated health-nuts can easily substitute Greek yogurt).
It might not be as high on the health-o-meter as steel-cut oatmeal or brown rice and beans, but it’s still in keeping with the balanced eating regime. Sometimes we just need some Jewish love in the form of a flavor.
For the pickled red onions:
1 small red onion, thinly sliced
½ cup red wine vinegar
1 Tbsp sugar
For the Crème Fraiche Dressing:
3 Tbsp crème fraiche or Greek yogurt
2 tablespoons finely chopped fresh dill
1 Tbsp prepared white horseradish
Salt & pepper, to taste
Pinch of sugar, optional
1 pound small new potatoes
2 slices pumpernickel or rye bread
12 ounces torn romaine or mixed greens
6 ounces sliced lox or smoked salmon, cut into bite-sized squares
2-3 Tbsp capers, drained
To make the pickled red onions: Pour red wine vinegar in a small bowl, mix in sugar until it dissolves add the sliced onion, ensuring it is mostly submerged in vinegar. Let sit for at least 30 minutes.
Boil or steam potatoes until just tender; drain let cool for 15 minutes.
Meanwhile make the dressing: In a small bowl mix together crème fraiche (or yogurt), fresh dill, horseradish. Adjust seasonings to taste.
To make the croutons, pre-heat oven to 375F. Cut slices of bread into bite-sized squares and spread evenly on a baking sheet. Bake for 12-15 minutes. Remove and allow to cool
On a large platter evenly spread out lettuce. Space out the boiled potatoes strategically on the lettuce. Drape squares of smoked salmon over potatoes.
Distribute the pickled red onions in equal amounts over the platter. Sprinkle drained capers artfully over salad.
Drizzle salad with horseradish-dill crème fraiche dressing- ensuring that every section gets an adequate amount.
Scatter the cooled croutons evenly over salad platter.
Other suggested add-ins: sliced avocado, radishes, beets, hard-boiled eggs. Store-bought bagel chips are a fine substitution for the pumpernickel croutons.