Arugula Salad with Candied Lemon Zest
Arugula Salad with Candied Lemon Zest
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  • 1 lemon, washed
  • Cold water
  • 3/4 cup (180 ml) water
  • 1/2 cup (125 ml) sugar
  • Preparation
  • 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.
  • Description
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