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5 from 1 vote

Cape Cod Chopped Salad

Course: Salad
Servings: 0
Author: Ina Garten

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