I love this salad on its own or with a lean protein like grilled chicken. It is perfectly salty from the pancetta and parmesan, with a sweet tang from the candied lemon, an easy secret ingredient that takes this simple salad to the next level. I also like to use the fat from the cooked pancetta to help create the dressing and give the whole dish a deeper flavor. Mix everything together with peppery arugula and get ready for this perfectly balanced salad to become your new favorite! 

Candied Lemon and Arugula Salad
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Candied Lemon and Arugula Salad

Prep Time

5 minutes

Cook Time

10 minutes

Image of Candied Lemon and Arugula Salad

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

  1. 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.
  2. 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.
  3. 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.
Coratina extra-virgin olive oil

Organic Coastal Puglia Olive Oil

from $36.00