Best Cape Cod Chopped Salad Recipes

Cape Cod Chopped Salad image

Provided by Ina Garten

Yield 4 to 5 servings

Number Of Ingredients 14

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 freshly ground black pepper
2/3 cup good olive oil

Steps:

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.

CAPE COD CHOPPED SALAD (BAREFOOT CONTESSA) image

Number Of Ingredients 12

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 c. toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 ounces blue cheese, 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

Steps:

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.

CAPE COD CHOPPED SALAD image

Categories Salad

Yield 8 Servings

Number Of Ingredients 12

1 oz. thick cut bacon
12 oz bsby arugula
2 Granny Smith apples, peeled and chopped
3/4 cup walnuts, toasted and chopped
3/4 cup dried cranberries
8 oz blue cheese crumbled
1 orange
3 tbsp cider vinegar
2 tbsp maple syrup
2.5 tsp Dijon mustard
Slot and peppe
2/3 cup olive oil

Steps:

Cook bacon, cool, crumble. Toss greens, apples, nuts, cranberries, and cheese in a bowl. Grate 1 tsp zest from orange and squeeze 2 tbsp juice. Combine with remaining ingredients. Toss salad with bacon, dress and epserve.