Arugula Salad with Candied Lemon Zest
Arugula Salad with Candied Lemon Zest
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
Instructions
- 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.
Arugula Salad with Candied Lemon Zest