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Cape Cod Chopped Salad /Arugula
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Source: Barefoot ContessaEpisode: Farm Stand Food
2008, Barefoot Contessa Back to Basics, All Rights Reserved 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 |
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 |
Directions
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.
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