The lovely Marisa from Food In Jars sent me this recipe well over a year ago. That’s the kind of recipe backlog I have built up. I finally made this and don’t think I’ll ever stop.
Arugula salad with broiled lemons
The sweet tang of these lemons are the perfect foil for the peppery kick of good arugula. Look for small, dark leaves that are full of natural wild arugula flavor.
2 lemons (regular or Meyer both work here)
1 Tablespoon sugar
1 teaspoon salt, plus more to taste
3 Tablespoons lemon crushed extra virgin olive oil
1 Tablespoon lemon juice
6 – 8 cups arugula
Scrub lemons clean. Slice lemons as thinly and evenly as you can. Put the slices and any juice you can wrangle into a medium bowl. Sprinkle with the sugar and teaspoon of salt. Toss to combine and let sit at least 1 hour and up to a day.
Heat your broiler. Cover and baking pan with foil. Spread the lemon slices in as single a layer as possible given the number of slices and the size of your pan. Drizzle any juice in the bowl over the lemons.
Broil lemons, watching carefully, until they start to brown, 3 to 5 minutes.
Set lemons aside while you make the dressing. In a large bowl combine the olive, lemon juice, and any juices left on the broiled lemons. Taste and add salt to taste if you like. Add arugula and toss with the dressing until thoroughly coated. Top with broiled lemons and serve immediately.