Name: Arugula Salad with Candied Lemon Zest
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 lemon, washed; Cold water; 3/4 cup (180 ml) water; 1/2 cup (125 ml) sugar; 2 tablespoons (30 ml) lemon juice; 1/2 teaspoon (2.5 ml) Dijon mustard; 6 tablespoons (90 ml) olive oil; Salt and pepper; 5 cups (1.25 ml) baby arugula; Parmigiano-Reggiano cheese shavings; Salt and pepper

Preparation

Candied Lemon Zest
- Peel the zest of the lemon from the tail to the stem, avoiding the white pith. Cut the resulting zest into thin julienne.
- Place the julienned zest in a small saucepan. Cover with cold water and bring to a boil. Remove from the heat at the first boil. Drain. Put the pieces of zest back in the pan and repeat two more times.
- In another saucepan, heat the water and sugar. Add the pieces of zest and simmer over low heat for 40 minutes or until the zest is translucent. Drain. Set aside.
SALAD
- In a bowl, whisk together the lemon juice, mustard and oil. Season with salt and pepper.
- In a salad bowl, combine the arugula, candied lemon zest and dressing. Adjust the seasoning. Garnish with the Parmigiano-Reggiano. Season with pepper.
- Serve with the Mediterranean-Style Chicken.

Arugula Salad with Candied Lemon Zest

Categories

Ingredients

Candied Lemon Zest

SALAD

Preparation

Candied Lemon Zest

SALAD

Personal Note