2 hours ago
Thursday, October 14, 2010
This is a lovely fall salad. I think the reason it is called a "Cape Cod" Salad is because of the cranberries? which by the way, I omitted, because I don't like dried cranberries in my salad (and no thank you to craisins either!).
Ina cooks her bacon on a rack in a 400F degree oven, I cooked mine the old fashioned way, I fried it.
She recommends Societe B blue cheese, but since I could not find that brand, I used a nice Roquefort. Any crisp fall apple will do and the maple orange dressing was a great pairing with the toasted walnuts and arugula.
Cape Cod Salad (adapted from Barefoot Contessa):
1 bag of baby arugula
6 slices of bacon, cut into pieces and fried crisp
1/2 cup of toasted walnuts
1/4 cup of blue cheese, cut into chunks
1 crisp apple, cored and cubed
1/4 cup dried cranberries, optional
2 tbsp Dijon mustard
1 tbsp orange zest
2 tbsp maple syrup
2 tbsp orange juice
3 tbsp apple cider vinegar
1/3 cup olive oil (or more to taste)
kosher salt & pepper
Whisk together dressing ingredients and set aside.
Fry bacon pieces until crisp. Drain on paper towels and set aside.
Assemble salad with all ingredients and lightly toss with dressing.