Usually, I am not a bacon person, but this salad seemed too good to pass on, especially since it is one of Ina Garten’s back to basics recipes. I love love love Ina Garten’s recipes because they are very forgivable. Too much cheese? Missing an apple? No problemo. Just substitute something else because all the flavors will mesh in the end.
Surprisingly, this was actually my first time frying bacon. I had watched other people do it on campouts when I was younger, and it seemed easy enough. But of course, I burned the bacon. I was just dawdling around in the kitchen and BAM they were black.
I’ll tell you a secret though. Bacon tastes good no matter what!!!
Cape Cod Chopped Salad
adapted from Ina Garten’s Back to Basics
8 oz thick-cut bacon
8 oz baby arugula
1 large Granny Smith apple, diced
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries
6 oz blue cheese, crumbled
3 tbsp apple cider vinegar
1 tsp orange zest
2 tbsp orange juice
2 1/2 tsp dijon mustard
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup extra virgin olive oil plus extra for frying bacon
- Place chopped walnuts in a small pan and toast until lightly browned for 4 to 5 minutes.
- Heat a dash of olive oil in another pan on medium heat. Cook bacon until brown and crispy and set aside.
- Combine arugula, apple, walnuts, cranberries, and blue cheese in a bowl.
- Whisk together apple cider vinegar, orange zest, orange juice, dijon mustard, salt, pepper and extra virgin olive oil in a bowl.
- Drizzle dressing over the salad and toss to coat. (I didn’t use all the dressing and the salad was still delicious)
- Chop the bacon into in bite size pieces and toss into salad just enough for dressing to moisten bacon. Serve!
Yields 4 Servings