| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 1 cup bagel chips or pita chips
- 1 tablespoon everything bagel seasoning
- 1/4 cup mayonnaise
- 1/4 cup whole milk plain Greek yogurt
- 1/4 cup fresh basil leaves
- 1/4 cup fresh dill
- 1/4 cup fresh parsley leaves
- 5 sprigs fresh thyme, leaves removed
- 1 clove garlic
- 1 small shallot, roughly chopped
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 head butter lettuce, leaves torn
- 2 red radishes, sliced
- 1 avocado, sliced
- 2 hard-boiled eggs, peeled and quartered lengthwise
- 1/4 cup Pickled Red Onions, recipe follows
- Chives, roughly chopped, for garnish
- Fresh dill, for garnish
- 1/3 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 1/2 cups thinly sliced red onion
Instructions
- To make the everything bagel crumbs: In the bowl of a food processor fitted with the blade attachment, add the bagel chips and everything bagel seasoning. Pulse to coarse crumbs. Remove to a bowl and set aside. Wipe out the bowl and blade to reuse for the salad dressing.
- To make the salad dressing: Return the blade to the bowl of the food processor and add the mayonnaise, yogurt, basil, dill, parsley, thyme, garlic, shallot, lemon juice, salt and pepper. Process until smooth. With the processor running, add the oil to emulsify. Season with salt and pepper, if needed, to taste.
- To make the salad: In a large serving bowl, add the lettuce. Spoon some of the dressing over and toss to combine until each leaf is coated. Top with the radishes, sliced avocado, hard-boiled eggs, Pickled Red Onions, Everything Bagel Crumbs, chives and dill. (Leftover salad dressing can be stored in the refrigerator in an airtight container for up to 5 days.)
- In a small saucepan over medium heat, combine the apple cider vinegar, sugar, salt and 1/4 cup water. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes. Cool completely. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 637 |
| Total Fat | 51 g |
| Saturated Fat | 9 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 12 g |
| Sugar | 15 g |
| Protein | 14 g |
| Cholesterol | 165 mg |
| Sodium | 1152 mg |
Reviews
1. I omitted the parsley ( I’m not a fan)
2. I used romaine, because I am not a fan of butter lettuce. I feel like butter lettuce doesn’t have enough texture, and I was right in my opinion it would not stand up to this bold salad.
3. I omitted the avocado. I honestly am glad that I did . I love my Avo’s but it would be overkill in this salad.
4. I omitted the the hardboiled egg simply because I was having deviled eggs too, but I can see where this is a must in the salad.
5. I omitted the sprinkle of dill at the end. The dressing has more than enough dill. It would be too much.
6. I crushed up croutons (garlic and butter) and they worked just as good I feel as the everything bagel chips would.
It is a delicious dressing! The pickled onions are quick and easy and a MUST. Since there is no other vinegar present you need them to break up the fat. I plan on making this once in a while!