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Giada Candied Lemon and Arugula Salad

Giada Candied Lemon and Arugula Salad - recipe card
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A vibrant, peppery arugula salad brightened by thinly shaved fennel, toasted pine nuts, and shards of salty Parmigiano-Reggiano, all tied together with a tangy lemon vinaigrette. The star is the candied lemon rind—tender, sweet-tart slivers that add a burst of citrus and a delightful chewy texture. Perfect as a refreshing starter or light lunch.

Ingredients

Scale
  • 1 large organic lemon (preferably thin-skinned)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) water
  • 5 ounces (142g) baby arugula, washed and dried
  • 1 small fennel bulb (about 8 oz / 225g), cored and very thinly sliced, fronds reserved for garnish
  • 1/3 cup (45g) pine nuts, toasted in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes
  • 1 ounce (28g) Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin curlicues
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice (from the candied lemon lemon, if desired, or a separate lemon)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard (optional, for emulsion)

Instructions

  1. Start by preparing the candied lemon rind. Using a sharp vegetable peeler or a small paring knife, remove the bright yellow zest from the lemon in long strips, taking care to avoid the bitter white pith as much as possible. You should have about 8-10 strips. Slice the strips lengthwise into very thin julienne, no wider than 1/8 inch (3 mm). Reserve the peeled lemon for juicing.
  2. Bring a small saucepan of water to a boil over high heat. Add the julienned lemon zest and blanch for 1 minute—this removes bitterness and softens the rind. Drain immediately and rinse under cold running water to stop the cooking. Set aside.
  3. In the same saucepan, combine 1/2 cup (100g) granulated sugar and 1/2 cup (120ml) water. Stir gently over medium heat until the sugar completely dissolves, about 2 minutes. Bring the syrup to a gentle boil, then reduce heat to low to maintain a bare simmer.
  4. Add the blanched lemon zest strips to the simmering syrup. Cook, stirring occasionally, for 12-15 minutes, until the zest becomes translucent and tender. The syrup will thicken slightly. Remove the pan from heat. Using a slotted spoon or fork, transfer the candied zest to a wire rack set over a sheet of parchment paper. Allow to cool and dry for at least 10 minutes. (The candied zest can be made up to 2 days ahead and stored airtight at room temperature.)
  5. While the zest cools, prepare the vinaigrette. In a small bowl, combine 2 tablespoons (30ml) fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon Dijon mustard (if using). Whisk together. Slowly drizzle in 3 tablespoons (45ml) extra-virgin olive oil while whisking constantly until emulsified and slightly thickened. Set aside.
  6. Toast the pine nuts in a dry small skillet over medium heat, shaking often, until they are fragrant and golden in spots, about 2-3 minutes. Watch closely—pine nuts burn quickly. Immediately transfer to a plate to cool.
  7. In a large mixing bowl, place the washed and dried arugula, the very thinly sliced fennel, and the cooled toasted pine nuts. Drizzle about two-thirds of the vinaigrette over the greens. Using tongs or your clean hands, gently toss until all leaves are evenly coated. Add more vinaigrette if needed; you want each leaf lightly glistening, not drowning.
  8. Divide the dressed salad among four chilled salad plates. Scatter the candied lemon zest strips evenly over each serving. Top with shaved Parmigiano-Reggiano curls and a few reserved fennel fronds for garnish. Serve immediately, passing any remaining vinaigrette at the table.
  9. For best texture, dress the salad just before serving to keep the arugula crisp. If preparing components ahead, store undressed greens, vinaigrette, and toppings separately in the refrigerator, then assemble at the last minute.

Notes

Storage: This salad is best eaten immediately after dressing. If you have leftovers (unlikely), store undressed components separately: arugula and fennel in a sealed bag with a paper towel in the fridge for up to 2 days; candied lemon zest in an airtight container at room temperature for up to 1 week; vinaigrette in a jar in the fridge for up to 1 week. To refresh leftover dressed salad (not ideal), let sit at room temp for 10 minutes, then add a squeeze of fresh lemon and a pinch of salt. Do not freeze.

Nutrition

Keywords: candied lemon and arugula salad, giada salad, arugula salad recipe, candied lemon recipe, fennel salad, lemon vinaigrette, Italian salad, Parmigiano-Reggiano, pine nuts, easy salad, light lunch, spring salad

Find it online: https://giadacooks.com/giada-candied-lemon-and-arugula-salad/