search barefoot contessa

Cape Cod Chopped Salad

Photo: Quentin Bacon

  • 8 ounces thick-cut bacon, such as Niman Ranch
  • 8 ounces baby arugula
  • 1 large Granny Smith apple, peeled and diced
  • ½ cup toasted walnut halves, coarsely chopped
  • ½ cup dried cranberries
  • 6 ounces blue cheese, such as Roquefort, crumbled
  • For the dressing:
  • 3 tablespoons good apple cider vinegar
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 ½ teaspoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2/3 cup good olive oil

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, 1½ 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 ½ teaspoon salt and toss well. Serve immediately.

Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Share This

From the cookbook

Barefoot Contessa Back to Basics Cookbook Details

Keep In Touch!

Newsletter Signup

Sign up and I'll send you great recipes and entertaining ideas every week!

barefoot contessa

Cart

Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)

Ina