SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS AND LEMON-CAPER VINAIGRETTE

Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette image

Provided by Bobby Flay

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

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3 day-old plain bagels, halved horizontally and cut into pieces
2 to 3 tablespoons olive or canola oil
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
1 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons finely chopped fresh dill
2 tablespoons capers in brine, drained
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
4 ounces smoked salmon or lox, sliced paper thin and torn into pieces
2 tablespoons cream cheese, softened but cool, torn into rough chunks
4 ounces baby spinach
1 small bulb fennel, sliced paper thin
1/2 English cucumber, sliced paper thin
1/2 small red onion, thinly sliced

Steps:

For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.