Candied Lemon and Arugula Salad
Candied Lemon and Arugula Salad
Prep Time
5 minutes
Cook Time
10 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 1/4 cup sugar
- 2 tablespoons water
- 2 lemons (segments removed)
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped pancetta
- 1/8 teaspoon (plus 1/4 teaspoon kosher salt)
- 4 cups baby arugula
- 1 cup Parmigiano Reggiano shavings
Instructions
- In a small sauce pan combine the sugar and water. Place over medium heat and bring to simmer, stirring occasionally to dissolve the sugar. Add the lemon segments and simmer for another 2 minutes. Turn off the heat and allow the lemons to cool in the liquid.
- In a small skillet cook the pancetta over medium heat until golden brown and crispy. Remove the pancetta to a paper towel lined plate. Reserve the rendered fat.
- Using a slotted spoon remove the segments from the liquid and reserve. In a medium bowl, whisk together the Dijon mustard and 2 tablespoons of the liquid from the lemons. Whisk in the olive oil, 1 tablespoon pancetta fat and 1/8 teaspoon salt. Toss the arugula and reserved lemon segments with half of the dressing. Reserve the remaining dressing for another use. Sprinkle the pancetta and cheese shavings on top and serve.
1 comment
So I went to Giada’s restaurant in Las Vegas and ordered the Candied Lemon and Arugula Salad. It was fantastic. When I got home, out of curiosity I went to her website to obtain the recipe – it looked too easy but guess what? I made it and it tasted exactly like I was served in Las Vegas! I amazed myself. I also began to experiment and added red onions and sopressata (when I didn’t have pancetta) along with some cannelli beans and a nice slice of Tuscan bread. Who needs an entree?? It was fabulous. Also if you haven’t tried her recipe for bracciole you must! It is phenomenal!