Arugula Salad with Candied Lemon Zest

  • Preparation 20 MIN
    Cooking 40 MIN
  • Servings 4


Candied Lemon Zest



Candied Lemon Zest

  1. Peel the zest of the lemon from the tail to the stem, avoiding the white pith. Cut the resulting zest into thin julienne.
  2. 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.
  3. 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.


  1. In a bowl, whisk together the lemon juice, mustard and oil. Season with salt and pepper.
  2. In a salad bowl, combine the arugula, candied lemon zest and dressing. Adjust the seasoning. Garnish with the Parmigiano-Reggiano. Season with pepper.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 235  
Total Fat 23 g  
Saturated Fat 4 g  
Sodium (salt) 200 mg  
Carbohydrates 6 g  
Fibre 1 g  
Protein 3 g