When it's too hot to cook, don't. Sara Copeland, author of Every Day Is Saturday, shows how to assemble four stunning platters, elegant enough for entertaining but breezy enough for a lazy weekend.
everything lox lunch
Bagels Cream cheese Lox
Caper-Raisin Vinaigrette
Cilantro-Pickled Red Onion
Grapes
CAPER-RAISIN VINAIGRETTE
ACTIVE TIME 15 MINUTES
TOTA L T I M E 15 MINUTES
SERVES 8
1⁄4 cup black or golden raisins, roughly chopped
1⁄4 cup apple cider vinegar
1 tsp. honey
1⁄2 cup olive oil
2 Tbsp. small brined capers, plus
1 Tbsp. caper liquid
1⁄2 tsp. black pepper
1⁄4 tsp. kosher salt
1 tsp. fresh thyme leaves
PLACE raisins in a medium bowl. Bring vinegar and honey to a simmer in a small saucepan over medium-low, stirring until honey is dissolved. Pour vinegar mixture over raisins and set aside to plump, about 5 minutes.
SLOWLY whisk in oil, about 2 tablespoons at a time, until smooth. (Or transfer raisin mixture and oil to a jar with a tight-fitting lid and shake to emulsify.) Stir in capers, caper liquid, pepper, salt, and thyme. Serve in a small bowl; spoon over open-faced bagels and lox.
CILANTRO-PICKLED RED ONION
ACTIVE TIME 10 MINUTES
TOTA L TIME 30 MINUTES
SERVES 8
1⁄2 cup apple cider vinegar
1 Tbsp. granulated sugar
1 tsp. kosher salt
1 clove garlic, halved
1 large red onion, thinly sliced (2 cups)
2 Tbsp. roughly chopped fresh cilantro
1 Tbsp. extra-virgin olive oil
COMBINE vinegar, 1⁄2 cup water, sugar, salt, and garlic in a 16-ounce jar; cover with a lid. Shake until sugar is dissolved. Add onion, cover with a lid, and let stand for at least 20 minutes. Onion can be pickled and refrigerated up to 2 weeks in advance. Just before serving, drain onion and toss with cilantro and oil.
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