Best 3 Cape Cod Salad Ina Garten Recipes

If you are looking for a refreshing and light meal for a summer gathering or potluck, look no further! Ina Garten’s Cape Cod Salad is a delicious and easy-to-make classic that is sure to please everyone at your table. Packed with fresh, flavorful ingredients like juicy tomatoes, sweet corn, crisp cucumbers, and tender red onion, this salad is bursting with summery goodness. Tossed in a tangy dressing made with mayonnaise, vinegar, Dijon mustard, and fresh herbs, this salad is the perfect balance of sweet, tangy, and savory flavors.

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CAPE COD

Cape Cod image

Vodka and Cranberry! Delicious!

Provided by Annie

Categories Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 3

Ingredients

1 ½ fluid ounces vodka
⅓ cup cranberry juice
1 slice lime

Steps:

Into an old fashioned glass over ice cubes, pour vodka and cranberry juice. Squeeze lime wedge into drink, and then drop the wedge into the drink. Serve.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 12.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 2.3 mg, Sugar 10.1 g

CAPE COD CHOPPED SALAD (INA GARTEN BACK TO BASICS)

Cape Cod Chopped Salad (Ina Garten Back to Basics) image

This is a great salad from Ina Garten's Back to Basics cookbook, 2008. It combines apples, roquefort cheese and toasted walnuts for a flavor blend that is perfect for lunch or dinner. The dressing balances orange juice and maple syrup, mustard and olive oil. Simply superb. Enjoy! ChefDLH

Provided by ChefDLH

Categories Salad Dressings

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large granny smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
kosher salt
1/2 teaspoon fresh ground black pepper
2/3 cup olive oil

Steps:

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.

Nutrition Facts : Calories 908, Fat 84, SaturatedFat 22.4, Cholesterol 70.5, Sodium 1121.1, Carbohydrate 22.7, Fiber 4, Sugar 14.8, Protein 19.8

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Baked Cod with Garlic And Herb Ritz Crumbs image

Provided by Ina Garten Bio & Top Recipes

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving

Steps:

Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for ripe tomatoes, crisp celery, and sweet red onion.
Dice the vegetables evenly: This will help them cook evenly and absorb the dressing better.
Don't overcook the vegetables: The vegetables should be cooked just until they are tender-crisp. Overcooked vegetables will be mushy and bland.
Use a light hand with the dressing: The dressing should complement the flavors of the vegetables, not overpower them. Start with a small amount of dressing and add more to taste.
Serve the salad immediately: Cape Cod salad is best when served fresh. If you need to make it ahead of time, store the vegetables and dressing separately and assemble the salad just before serving.

Conclusion:

Cape Cod salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. Whether you like it classic or with a few added twists, Cape Cod salad is sure to please everyone at your table.