Description
Fresh summer Cape Cod salad combines crisp greens with succulent seafood, creating a delightful coastal-inspired dish. Guests will savor New England’s bright flavors and elegant simplicity in this refreshing culinary experience.
Ingredients
Scale
- 8 oz (226 g) thick-cut bacon, such as Niman Ranch
- 6 oz (170 g) blue cheese, such as Roquefort, crumbled
- 8 oz (226 g) baby arugula
- 1 large Granny Smith apple, peeled and diced
- ½ cup (60 g) toasted walnut halves, coarsely chopped
- ½ cup (75 g) dried cranberries
- 2 tbsps (30 ml) freshly squeezed orange juice
- 1 tsp grated orange zest
- 3 tbsps (45 ml) apple cider vinegar
- 2 ½ tsps Dijon mustard
- 2 tbsps (30 ml) pure maple syrup
- Kosher salt
- ½ tsp freshly ground black pepper
- ⅔ cup (160 ml) olive oil
Instructions
- Bacon Preparation: Preheat oven to 400°F with rack centered. Line baking sheet with wire rack and arrange bacon slices in single layer without overlapping. Roast for 18-22 minutes, rotating midway, until bacon turns deep golden-brown and crisp.
- Bacon Cooling: Transfer bacon to paper towel-lined plate, allowing excess fat to drain and bacon to cool completely before chopping into rustic pieces.
- Salad Assembly: In large mixing bowl, combine arugula, diced apple, chopped walnuts, dried cranberries, and crumbled blue cheese.
- Vinaigrette Creation: Whisk red wine vinegar, orange zest, orange juice, Dijon mustard, maple syrup, kosher salt, and black pepper. Gradually stream in olive oil while whisking to create smooth, emulsified dressing.
- Final Tossing: Add chopped bacon to salad ingredients. Drizzle with prepared vinaigrette, gently tossing to ensure light, even coating. Sprinkle additional salt, toss once more to distribute flavors thoroughly.
- Serving: Present salad immediately to preserve crisp textures and vibrant taste profile.
Notes
- Bacon Baking Technique: Use a wire rack on a rimmed baking sheet for perfectly crisp bacon that drains excess fat while roasting evenly.
- Vinaigrette Emulsion Secret: Slowly stream olive oil while whisking continuously to create a smooth, well-blended dressing that coats salad ingredients beautifully.
- Salad Assembly Tip: Toss ingredients gently to prevent bruising delicate arugula and maintain the salad’s fresh, crisp texture.
- Serving Recommendation: Serve immediately after dressing to preserve the salad’s vibrant flavors and prevent wilting of greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 25 mg