Chopped Salad With Everything Bagel Croutons

 

INGREDIENTS

Yield:4 servings

• 1plain bagel
• 3tablespoons olive oil
• Heaping ¼ cup whole, skin-on almonds, roughly chopped
• 2tablespoons pine nuts
• 2tablespoons everything bagel seasoning (or make your own)
• Fine sea salt and black pepper
• 1scant cup Greek yogurt
• 1lemon (1 teaspoon zest plus 2 ½ tablespoons juice)
• 1½ tablespoons tahini
• 1romaine lettuce heart, outer leaves discarded, sliced lengthwise through the core, cut crosswise into ¼-inch strips
• 1green bell pepper, stemmed, deseeded and diced into ¼-inch pieces
• 2scallions, thinly sliced
• ½cucumber, halved, deseeded and diced into ¼-inch pieces
• ½cup roughly torn mint leaves, plus a few extra to serve
• ½cup roughly torn basil leaves, plus a few extra to serve

PREPARATION

1. Step 1

   Heat the oven to 350 degrees. Tear the bagel into roughly 20 bite-size pieces and transfer to a large bowl. Mix in 2 tablespoons oil, the almonds, pine nuts, everything seasoning and ¼ teaspoon salt. Once the bagel pieces are well coated with oil, transfer to a lined baking sheet and bake for 20 to 25 minutes, until the bagel croutons are golden and crispy.

2. Step 2

   In a separate bowl, whisk the yogurt with the lemon zest, ½ tablespoon lemon juice, the tahini, ½ tablespoon water and ⅛ teaspoon salt.

3. Step 3

   To the large bowl add the lettuce, bell pepper, scallions, cucumber, mint, basil, the remaining 2 tablespoons lemon juice and 1 tablespoon olive oil, plus ½ teaspoon salt and a good grind of pepper; mix well.

4. Step 4

   To serve, spread the yogurt mixture over the base of a large serving platter. Toss the bagel mixture into the salad and place on top of the yogurt. Scatter the extra herbs on top and serve immediately.