Cape Cod Chopped Salad (Ina Garten Back to Basics)

Name: Cape Cod Chopped Salad (Ina Garten Back to Basics)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-5 serving(s)
Ingredients: 8 ounces thick-cut bacon, such as Niman Ranch; 8 ounces baby arugula; 1 large granny smith apple, peeled and diced; 1/2 cup toasted walnut halves, coarsely chopped (see note); 1/2 cup dried cranberries; 6 ounces blue cheese, such as Roquefort, crumbled; 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 fresh ground black pepper; 2/3 cup olive oil

Submitted by CHEFDLH

"This is a great salad from Ina Garten's Back to Basics cookbook, 2008. It combines apples, roquefort cheese and toasted walnuts for a flavor blend that is perfect for lunch or dinner. The dressing balances orange juice and maple syrup, mustard and olive oil. Simply superb. Enjoy! ChefDLH"

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Ready In:: 40mins
Ingredients:: 14
Serves:: 4-5

ingredients

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large granny smith apple, peeled and diced
¹⁄₂ cup toasted walnut halves, coarsely chopped (see note)
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 fresh ground black pepper
²⁄₃ cup olive oil

directions

Preheat the oven to 400 degrees F.
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.
NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.

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Reviews

Fantastic salad -the dressing is light and fruity - so good!

Jenna Brunello

RECIPE SUBMITTED BY

CHEFDLH

United States

I am a busy mom both with stuff at home and my work. My kids and husband love to try new creations so they are right at home with my love of recipes. It is fun to make something and try several different ways at it. I love to try different enchilada recipes, recipes for various ice teas, and anything that gets food on the table on the weeknights. Restaurant recipes for the weekends are another favorite.

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