A lox platter is my fool-proof go to breakfast dish while dining at unknown cafes & diners. Featuring half a whole wheat flagel (flat-bagel), creamy goat’s cheese, and a bounty of lettuce, the vitamin rich New York classic gets even healthier in this breakfast lox salad.
This salad has fairly easy assembly. To begin, prepare your veggies. Thinly slice tomatoes.
Do the same with a small red onion.
Roughly chop the capers.
Have lettuce clean and dry! Mesclun, a seasonal French salad mix, can vary in colors from greens to purples. The mesclun I purchased in the summer time was much more green, than this more purple wintery blend. Any Spring mix lettuce can be used.
In a large mixing bowl combine lettuce, onion, tomato & capers. Season well with salt & fresh cracked black pepper. Pour in freshly squeezed lemon juice.
Then a good drizzle of olive oil. Toss, taste, adjust salt & pepper if needed.
Divide salad between 2 plates, topping with a few pieces of lox or smoked salmon. Serve with a toasted flagel. I went to my local bagel shop and ordered a toasted everything whole wheat flagel. Smear with a good helping of creamed goat cheese.
- 3 cups mesclun lettuce
- 1.5 oz lox (or smoked salmon)
- 1 flagel, sliced & toasted
- ¼ small red onion, thinly sliced
- ½ vine tomato, thinly sliced
- 2 TBSP goat’s milk creamy cheese
- 1.5 TBSP capers, roughly chopped
- 1 TBSP lemon juice, freshly squeezed
- 1 TBSP olive oil
- salt & pepper to taste
- In a mixing bowl, combine mesclun, onion, tomato, capers, lemon juice, & olive oil.
- Season well with salt & fresh cracked black pepper. Toss.
- Divide between 2 plates. Top with smoked salmon. Serve with toasted flagel toppped with goat’s milk creamy cheese.