Cape Cod Chopped Salad (Ina Garten Back to Basics) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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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 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 |
Directions:
1. Preheat the oven to 400 degrees F.
2. 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.
3. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
4. 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.
5. 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.
6. 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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