This has been an emotional week for all, this whole election cycle has been quite a production and Tuesday was the finale. There seems to be a lot of divide on social media regarding the outcome – however, if there’s one thing I know is that nobody can disagree on good food. The kitchen and table are both places where we can all come together despite our differences. To help you find some solace in your week, I decided to try to find a recipe that I think anyone would like (this included either subbing or leaving out some ingredients, because of special diets and such).

While skimming through Back to Basics, I looked for a recipe this week that would easily appeal to all. I KNOW that some hate the idea of salad but this one is very easy and can be adapted to fit both carnivores and vegetarians alike.  Of course I am referring to the Cape Cod Chopped Salad. It has all the flavors of the season with maple syrup, orange, walnuts, blue cheese and cranberries. For the meat eaters, it has bacon which can easily be left out for a vegetarian option.

It's still healthy if it's still technically a salad, right?

It’s still healthy if it’s still technically a salad, right?

The dressing is very easy to make ahead has tons of flavor – orange zest & juice, maple syrup, dijon mustard, vinegar and olive oil. I’ve noticed that Ina is super into using dijon mustard in her vinaigrette recipes. I know that it has great flavor, but I’ve learned that the mustard helps the dressing emulsify. When you mix vinegar and oil alone, they never incorporate into one homogeneous mixture. The mustard helps to bind it all together and give it some creaminess that helps the dressing coat the salad just right.  I mixed it all up in a mason jar and I think I’m going to save it to have for lunches or dinner next week.

Using a jar makes me feel so hipster!

Using a jar makes me feel so hipster!

For the maple syrup, you’re going to want to choose the real stuff. This isn’t the time to use pancake syrup which is honestly just corn syrup with maple flavorings and dye. Real maple syrup is actually the sap of the maple trees. It is less viscous – kinda like a sugar water mixture and has much more sweetness and flavor over the generic version. I have some stocked in my fridge that I had picked up a few weeks ago from a local farm. You can find it in most supermarkets these days, however it is relatively pricier. Totally worth it though. Go ahead, splurge.

 

So pure

So pure

So this month in my Winc wine shipment, I was surprised to see something new. A Winc Journal. Typically they would send a card with each wine you received that told you about it with a recipe. This is a full on wine magazine with all kinds of interesting articles.

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This month includes several articles some of which are: the different kinds of reds wines that are good for drinking in the fall, a nice chart with pictures describing the different kinds of grapes used to make wine, some fantastic recipes and a listing of their wines they have to offer with a little bit of information about each. I enjoyed sitting down and reading it with the salad and a glass of wine to go with. 🙂

So pretty!

So pretty!

I paired the salad with a special Winc wine this week. They recently released a collaboration wine with a new up-and-coming clothing line, Baja East based in NYC. You can check out their website and clothing at: http://www.baja-east.com/. According to Winc, the designers of the brand wanted to make a wine that was perfect for the fall season. This is a blend of Cabernet Sauvignon and Petit Verdot, both are pretty full bodied wine which means that this is quite hefty with the tannins and will do well with some time to mingle with the air. It pairs well with this salad especially with the smokiness and meatiness of the bacon which mirror the flavors of the wine.

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The sweetness of the dressing contrasts the heft of the wine and brings out the fruit flavors. Honestly, this is a fantastic wine to save for a special occasion, I mean the bottle is pretty cool looking right? It features one of Baja East’s signature prints from their clothing line. I figured an election week is a pretty special occasion and putting recipe number 19 in the books is cause for a celebration, even if it is by myself, in the middle of the day, on a Thursday. Don’t judge. 😀 Check out Winc’s new website and get a discount on your first order of wine using my link: https://hi.winc.com/2lhy61q4ll7.

Stay thirsty, friends!

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Print Recipe
Cape Cod Chopped Salad
From Back to Basics by Ina Garten, page 78.
Course Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the Salad
For the Dressing
Course Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the Salad
For the Dressing
Instructions
  1. Preheat oven to 400 degrees.
  2. Place a baking rack on a sheet pan (or line the sheet pan with aluminum foil) and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
  3. Meanwhile, in a large bowl, toss together the arugala, apple, walnuts, cranberries, and blue cheese.
  4. For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 and 1/2 teaspoons salt, and the pepper in a bowl (or mason jar). Slowly whisk in the olive oil.
  5. Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to coat it lightly. Sprinkle 1/2 teaspoon salt and toss well. Serve immediately.
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