Cape Cod Chopped Salad
Servings: 0
Ingredients
Ingredients for the Salad
- 8 slices 8 ounces thick-cut bacon
- 8 ounces baby arugula
- 1 large Granny Smith apple peeled and diced
- 1/2 cup toasted walnut halves coarsely chopped
- 1/2 cup dried cranberries
- 6 ounces blue cheese such as Roquefort, crumbled
Ingredients 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
Instructions
- 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 into 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.
Notes
Recipe By: Ina Garten
Serving Size: 4
Serving Size: 4
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