Cape Cod Chopped Salad

Cape Cod Chopped Salad– recipe from Ina Garten (serves 4 or 5)

This salad is YUM YUM YUM. Made at least once a week in our house. This with a light sandwich and dinner is done. I recently made this at a dinner party, and my friend who loves the salads at California Pizza Kitchen said “this is the best salad I have eaten”. The baby arugula has nice peppery bite to it combined with the sweet and tart cranberries, apple and the crunchiness of the walnuts with a sweet orangey dressing….what more can anyone ask for? I skip the bacon and Roquefort cheese. I am sure tastes great with it.

When I am entertaining I put the chopped apple and dressing on the bottom of the salad bowl and then add the arugula, cranberries and walnuts. So when the guests arrive, it’s all ready to go. I also like to make the dressing a day or two before the party and store it in the fridge.

INGREDIENTS:

8 ounces thick-cut bacon, such as Niman Ranch

8 ounces baby arugula

1 large Granny Smith apple, peeled and diced ( I like red delicious apples)

1/2 cup toasted walnut halves, coarsely chopped

1/2 cup dried cranberries

6 ounces blue cheese, such as Roquefort, crumbled

For The Dressing

  • 3 tablespoons good apple cider vinegar
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 1/2 teaspoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup good olive oil

Method:

Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil. Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately

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