TIP:Â For a change, use sesame seed bagels. Croutons can be made up to one week ahead. Store in an airtight container.
Ingredients
Method
To make bagel croutons, use a serrated knife to slice bagels as thinly as possible into rounds. Place on a large oven tray. Combine oil and garlic in a bowl. Brush over both sides of rounds. Sprinkle one side with parmesan.
Cook in a moderately slow oven (160C) for 20 to 25 minutes, or until golden and crisp. Remove from oven. Cool on tray. Break into large pieces.
Meanwhile, place asparagus in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Rinse under cold water. Drain well.
To make dressing, whisk all ingredients in a small jug until combined. Season with salt and pepper.
To serve, arrange watercress, asparagus, salmon and croutons in a shallow bowl. Drizzle over dressing. Toss gently to combine.