Bright Cape Cod Salad Recipe: Ina Garten’s Summer Gem

Bursting with vibrant flavors, this Ina Garten Cape Cod Salad transforms ordinary ingredients into an extraordinary culinary experience.

Crisp textures and bold ingredients dance together, creating a symphony of taste that captures the essence of fresh, seasonal cooking.

Tangy and sweet notes intertwine, promising a delightful balance that will awaken your palate.

Each carefully selected component brings its own unique character to the dish, elevating a simple salad into something truly memorable.

The combination of ingredients reflects a thoughtful approach to crafting a meal that looks as stunning as it tastes.

Robust and satisfying, this salad offers a perfect blend of nutrition and indulgence that will leave you craving more: Get ready to fall in love with every delicious bite.

Everything in Ina’s Cape Cod Salad Bowl

• Arugula: Peppery green that provides a fresh, crisp foundation for the salad.
• Apple: Crisp variety like Honeycrisp or Granny Smith for sweet-tart crunch.

• Bacon: Thick-cut, high-quality bacon for smoky, crispy texture.
• Walnuts: Fresh, crunchy nuts that add earthy flavor and healthy fats.

• Blue Cheese: Creamy, tangy cheese that complements the salad's other ingredients.
• Dried Cranberries: Sweet-tart berries that provide bursts of flavor.

• Olive Oil: High-quality, extra virgin for smooth, rich dressing base.
• White Wine Vinegar: Bright, acidic component to balance the dressing.
• Orange Juice: Fresh-squeezed for natural sweetness and citrus brightness.
• Orange Zest: Adds intense citrus aroma and flavor.
• Maple Syrup: Pure, dark maple syrup for subtle sweetness.
• Dijon Mustard: Smooth mustard for depth and emulsification.
• Salt: Enhances overall flavor profile.
• Black Pepper: Freshly ground for subtle heat and complexity.

How to Make Cape Cod Salad Simply Delicious

Step 1: Crisp the Bacon

Preheat oven to 400°F. Position a baking rack on a sheet pan. Arrange bacon slices on the rack. Roast for 20 minutes until golden and crispy. Allow bacon to cool completely.

Step 2: Prepare Salad Base

• Fresh arugula
• Crisp apple slices
• Crunchy walnuts
• Tart dried cranberries
• Crumbled blue cheese

Step 3: Create Vibrant Dressing

• Tangy vinegar
• Zesty orange zest
• Fresh orange juice
• Dijon mustard
• Rich maple syrup
• Salt
• Freshly ground black pepper

Slowly stream in olive oil while whisking to emulsify.

Step 4: Finish and Serve

Roughly chop cooled bacon into hearty pieces. Add bacon to salad ingredients. Drizzle with dressing, tossing gently to coat. Sprinkle with additional salt. Serve immediately for maximum flavor and texture.

Tips for Crisp Greens and Balanced Flavors

• Crisp Bacon Perfectly: Achieve maximum crispiness by spreading bacon slices on a baking sheet without overlapping. Pat bacon dry before cooking to remove excess moisture and ensure a crunchy texture.
• Select Premium Blue Cheese: Choose a high-quality, creamy blue cheese from a local cheese shop or specialty market. Crumble the cheese just before serving to maintain its fresh, vibrant flavor.
• Dress with Delicate Touch: Use a light hand when adding dressing to prevent saturating the salad greens. Toss ingredients gently to distribute dressing evenly without weighing down the delicate components.
• Elevate Walnut Flavor: Gently toast walnuts in a dry skillet for 3-4 minutes, stirring constantly to prevent burning. Allow nuts to cool completely before adding to the salad for maximum crunch and nutty taste.
• Adapt for Dietary Preferences: Experiment with alternative proteins like grilled chicken or smoked salmon for different flavor profiles. Explore vegetarian options by replacing bacon with roasted chickpeas or tempeh crumbles.

How to Store Cape Cod Salad without Soggy Greens

• Vacuum Seal for Freshness: Protect the salad's crisp ingredients by using a vacuum sealer. This method removes air completely, preventing ingredient degradation and maintaining the salad's vibrant textures for an extra day beyond standard storage.
• Separate Wet and Dry Components: Keep dressing and delicate ingredients like arugula and apple slices in separate containers. Mixing them prematurely causes wilting and soggy textures, preserving the salad's restaurant-quality crunch when you're ready to enjoy.
• Quick Consumption Strategy: Consume the cape cod salad within 24 hours for optimal taste and texture. Fresh ingredients like blue cheese and crisp apples deteriorate quickly, so plan your meal preparation to minimize storage time and maximize flavor quality.

Tasty Twists for Cape Cod Salad Fans

• Coastal Harvest Remix: Swap arugula with baby spinach and add roasted butternut squash cubes for a heartier autumn-inspired version.
• Mediterranean Mountain Salad: Replace blue cheese with crumbled feta, use toasted pine nuts instead of walnuts, and add sun-dried tomatoes for a Mediterranean flair.
• Protein Power Boost: Grill chicken breast seasoned with herbs, slice thinly, and layer on top of the salad for an extra protein-packed meal.
• Vegetarian Green Crunch: Omit bacon, add crispy roasted chickpeas for protein and crunch, and incorporate quinoa for a complete plant-based nutrient profile.

Cape Cod Salad Summary

Ina Garten’s Cape Cod Salad emerges as pure culinary poetry—a harmonious blend of crisp arugula, sweet-tart cranberries, and salty blue cheese.

Roasted bacon crumbles add luxurious complexity to this dynamic composition.

Salt and citrus notes dance through each carefully crafted bite.

California walnuts provide delightful crunch against silky cheese textures.

Maple-orange dressing elevates simple ingredients into an elegant masterpiece.

Passionate chefs and casual home cooks alike will connect with this recipe’s balanced sophistication—so snap a photo, share your dish on social media, and inspire fellow flavor enthusiasts to embrace this remarkable salad experience.

Why Cape Cod Salad Feels Like a Coastal Treat

• Elevate Bacon Roasting: Instead of traditional pan-frying, Ina Garten's method of roasting bacon on a rack creates perfectly crisp, evenly cooked slices without the mess and constant flipping.
• Burst of Complementary Flavors: The salad combines peppery arugula, sweet cranberries, tangy blue cheese, crunchy walnuts, and crisp apple, creating a symphony of tastes that dance together in every bite.
• Sophisticated Yet Simple Dressing: The homemade vinaigrette with orange zest, maple syrup, and mustard transforms a basic salad into a gourmet experience, adding depth and brightness with minimal effort.
• Quick Weeknight Elegance: This recipe comes together in under 30 minutes, making it perfect for busy home cooks who want a restaurant-quality meal without spending hours in the kitchen.

Ina Garten Cape Cod Salad Recipe

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4.6 from 8 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s Cape Cod Salad brings coastal charm to your table with fresh lobster, crisp greens, and a zesty lemon vinaigrette. Home cooks can savor this elegant dish that whisks you to New England’s shoreline with each delightful bite.

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Ingredients

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Proteins:

• 8 ounces (226 grams) thick-cut bacon, such as Niman Ranch
• 6 ounces (170 grams) blue cheese, such as Roquefort, crumbled

Fruits and Nuts:

• 1 large Granny Smith apple, peeled and diced
• ½ cup (60 grams) toasted walnut halves, coarsely chopped
• ½ cup (75 grams) dried cranberries
• 2 tablespoons (30 milliliters) freshly squeezed orange juice
• 1 teaspoon grated orange zest

Dressing and Seasonings:

• 3 tablespoons (45 milliliters) apple cider vinegar
• 2 ½ teaspoons Dijon mustard
• 2 tablespoons (30 milliliters) pure maple syrup
• Kosher salt
• ½ teaspoon freshly ground black pepper
• ⅔ cup (160 milliliters) olive oil
• 8 ounces (226 grams) baby arugula

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Instructions

1. Heat the oven to 400°F (204°C) and position an oven rack in the middle position.
2. Line a rimmed baking sheet with a wire cooling rack, ensuring the rack is securely placed to catch bacon drippings.
3. Arrange bacon slices in a single layer on the wire rack, making sure they do not overlap.
4. Roast the bacon for 18-22 minutes, rotating the pan halfway through cooking, until the bacon achieves a deep golden-brown color and appears crisp.
5. Remove bacon from the oven and transfer to a paper towel-lined plate to drain excess fat and cool completely.
6. In a spacious mixing bowl, combine fresh arugula leaves, crisp diced apple, roughly chopped walnuts, dried cranberries, and crumbled blue cheese.
7. Create the vinaigrette by whisking together red wine vinegar, freshly grated orange zest, freshly squeezed orange juice, Dijon mustard, pure maple syrup, 1½ teaspoons kosher salt, and freshly ground black pepper.
8. Gradually stream in extra-virgin olive oil while continuously whisking to emulsify the dressing.
9. Coarsely chop the cooled bacon into rustic pieces and add to the salad mixture.
10. Gently toss the salad with just enough dressing to lightly coat the ingredients, then sprinkle with an additional ½ teaspoon salt and toss again to distribute evenly.
11. Serve the salad immediately to maintain crisp textures and vibrant flavors.

Notes

• Crisp the bacon carefully to prevent sogginess, ensuring each bite delivers a satisfying crunch that elevates the entire salad experience.
• Select premium blue cheese with a balanced tang that complements the other ingredients without overwhelming the delicate flavor profile.
• Drizzle dressing sparingly, letting each ingredient shine while maintaining a light, refreshing texture that doesn’t weigh down the salad.
• Transform ordinary walnuts into flavor powerhouses by gently toasting them, releasing their rich, nutty essence and creating a delightful textural contrast.
• Personalize the recipe effortlessly by swapping ingredients to match dietary preferences or personal taste, making this salad adaptable and universally appealing.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 610 kcal
• Sugar: 10 g
• Sodium: 620 mg
• Fat: 54 g
• Saturated Fat: 9 g
• Unsaturated Fat: 40 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 30 mg