I'm on an Ina kick. I can't help it. That lady knows what she's doing. Yesterday I told you about her tomato bread. Well, in the same episode of her show she also made this salad--the Cape Cod Chopped Salad--and I haven't stopped thinking about it. I'm making it right now. As I type this. Yes, the laptop is on the kitchen counter and I'm waiting for the bacon to finish cooking. I'm weird, I know. Sorry, sometimes I get excited.
Speaking of bacon. If you haven't tried it before, cook it in the oven. 400 degrees, 20 minutes. It is perfect every time and it doesn't spit at you from the stove top. Mine is done so I'll be back in a few--after I finish making this salad and eating a huge plate of it.
Hi. I'm back and it was great. Really, really fantastic actually. Salty, sweet, crunchy and fresh tasting. Perfect for dinner with some grilled bread on the side.
I recently told a friend that I thought green salads were "so last year." I was mostly kidding. What I really meant was I dislike making green salads because, well, the always disappoint. The whole thing feels like a chore. The making. The eating. Well, my friends, I was wrong. I've never been more excited about a salad.
Cape Cod Chopped Salad from Ina Garten, tweaked a little.
4 pieces bacon
8 ounces baby arugula
1 large granny smith apple, peeled and chopped
1/2 cup toasted walnuts (i switched these out for pecans)
1/2 dried cranberries (I used dried cherries)
6 ounces good blue cheese (I used Roquefort)
For the dressing (btw, I halved this and it was plenty):
3 tablespoons good apple cider vinegar (I was out so I used white wine vinegar)
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
salt and pepper to taste
2/3 cup olive oil
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.