Arugula Salad with Candied Lemon Zest

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

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Preparation 20 MIN

Cooking 40 MIN
Servings 4

Ingredients
Preparation

Ingredients

Candied Lemon Zest

1 lemon, washed
Cold water
3/4 cup (180 ml) water
1/2 cup (125 ml) sugar

SALAD

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.