Drag It Through The Garden Recipe

Name: Wise Sons Jewish Deli 24th Streets Drag It Through The Garden Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups mixed salad greens (spring mix); 1 each English cucumber; 6 each red radishes; 1 cup cherry tomatoes; 0.5 each red onion; 2 tbsp capers (packed, drained); 1 tsp sea salt (for salting cucumber); 0.5 tsp freshly ground black pepper; 1 each red onion (thinly sliced for pickling); 0.5 cup apple cider vinegar; 0.5 cup water; 1 tbsp granulated sugar; 0.5 tsp kosher salt; 1 tsp cracked black peppercorns; 0.5 cup plain Greek yogurt (full or low fat); 2 tsp fresh lemon juice; 1 tbsp extra-virgin olive oil; 2 tsp fresh dill (finely chopped); 0.5 tsp honey or maple syrup; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Wise Sons Jewish Deli 24th Street

Time45m

Serves4

Salted cucumber, red radish, red onion, tomatoes, pickled red onion, mixed greens & capers.

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Ingredients

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Bagel Bar - Salad & Toppings

6 cups mixed salad greens (spring mix)

1 each English cucumber

6 each red radishes

1 cup Cherry tomatoes

1/2 each red onion

2 tbsp capers (packed, drained)

1 tsp sea salt (for salting cucumber)

1/2 tsp freshly ground black pepper

Pickled Red Onion

1 each red onion (thinly sliced for pickling)

1/2 cup Apple cider vinegar

1/2 cup water

1 tbsp granulated sugar

1/2 tsp kosher salt

1 tsp cracked black peppercorns

Dressing (Lemony Dill Yogurt)

1/2 cup plain Greek yogurt (full or low fat)

2 tsp fresh lemon juice

1 tbsp extra-virgin olive oil

2 tsp fresh dill (finely chopped)

1/2 tsp honey or maple syrup

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Pickled Red Onion

Prepare quick pickle

Thinly slice the red onion into rings or half-moons. In a small saucepan, combine apple cider vinegar, water, sugar, kosher salt, and cracked peppercorns. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 1–2 minutes.

Place the sliced onion in a heatproof jar or bowl and pour the warm pickling liquid over the onion so slices are fully submerged. Allow to cool to room temperature, then cover and refrigerate at least 30 minutes (best 1 hour) before serving. Keeps up to 2 weeks refrigerated.

Bagel Bar - Salad & Toppings

Salt the cucumber

Halve the cucumber lengthwise; if seeds are large, scoop them out with a spoon. Thinly slice on the bias or into half-moons about 1/8" thick. Place slices in a colander over a bowl, sprinkle with 1 tsp sea salt, toss gently, and let sit 15 minutes to draw out excess water. After 15 minutes, gently press or pat the cucumber slices dry with paper towels to remove released liquid.

Prep radish, tomato, and onion

Trim radishes and slice them thinly (about 1/16–1/8" thick). Halve or quarter cherry tomatoes depending on size. Thinly slice the remaining 1/2 red onion (if using some raw in addition to pickled) into rings for immediate topping. Drain the pickled red onion before using.

Assemble greens and toppings

Place 6 cups mixed greens in a large shallow serving bowl or platter. Arrange the drained, salted cucumber slices, sliced radishes, tomatoes, thin raw red onion (optional), drained pickled red onion, and capers in separate sections over the greens so guests can 'drag through the garden'. Season the arranged toppings lightly with the 1/2 tsp freshly ground black pepper and additional flaky salt to taste.

Dressing (Lemony Dill Yogurt)

In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, chopped dill, honey, salt, and black pepper until smooth and slightly runny. Taste and adjust seasoning—add more lemon for tang, honey for sweetness, or a splash of water to thin to desired consistency.

Transfer the dressing to a squeeze bottle or small serving bowl and place alongside the assembled salad and bagels so diners can drizzle or spread as desired.