CAPE COD SALAD INA GARTEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



CAPE COD SALAD INA GARTEN image

Number Of Ingredients 19

Cape Cod Chopped Salad
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 freshly ground black pepper
•2/3 cup good olive oil
.

Steps:

  • 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.

There are no comments yet!