1handful arugula micro greens,or your greens of choice
2tablespoonschopped nicoise or kalamata olives
a bunch of fresh herbs
To make the green beans:
preheat your grill to about 400 degrees Place the green beans in a bowl and toss them with a drizzle of olive oil, a pinch of salt, pepper and garlic powder. Place the green beans on the grill (I put mine on directly, but you can use a grill pan or foiand grill, turning often. Grill for 4 to 5 minutes, until the beans are blistered and slightly charred.
To make the soft boiled eggs:
heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place them in an ice bath. Let cool completely before peeling. Slice to serve.
To make the vinaigrette:
In a bowl, whisk together the lemon juice and mustard. Whisk in the oil until the dressing is emulsified. Add a pinch of salt and pepper along with the herbs. Whisk to combine. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!
To assemble the bagelwiches:
Drizzle some of the vinaigrette on both cut-sides of the bagel. Top one side with a slice of tomato (and a pinch of salt and pepper), some smoked salmon, the green beans, pickled onions, olives and capers. Add on a handful of of microgreens. Top with half of a soft boiled egg and a pinch of salt and pepper. Top it with the other bagel half.
A quick note:
everyone loves their sandwiches different. Some people like them loaded with lots of each ingredient, some want a single layer of each ingredient. Consider this when reading the recipe and if you are serving people who enjoy really thick, loaded sandwiches (like Eddie, who would want all the salmon for his sandwich!), you may want to double a few of the ingredients above.