Arugula Salad with Candied Lemon Zest
Ингредиенты
- 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
Инструкция
- 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.
