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Arugula Salad With Broiled Lemon


Arugula Salad With Broiled Lemon

Arugula Salad With Broiled Lemon

Photo © Molly Watson

This Arugula Salad With Broiled Lemon uses sugared broiled lemons to add sweet and tart to sharp arugula for a refreshing, addictive salad.

If you happen to have olive oil that was pressed with lemons ("lemon crushed olive oil"), go ahead a use that - it adds an extra lemon note that is lovely here. You can even make your own lemon-infused olive oil, if you like. Worry not, though, if that's not in the cards, any high quality extra virgin olive oil will do very nicely.

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

Yield: 4 to 6 servings


  • 2 lemons
  • 1 Tbsp. sugar
  • 1 tsp. salt, plus more to taste
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. lemon juice
  • 6 – 8 cups arugula


  1. Scrub the lemons clean and slice them as thinly as possible. Put the slices and any juice you can wrangle from the cutting board into a medium bowl. Sprinkle with the sugar and a teaspoon of salt. Toss to combine everything and to dissolve the sugar and salt. Let the lemon slices sit for at least 1 hour and up to a day.
  2. Heat a broiler. Cover a baking pan with foil. Spread the lemon slices in as single a layer as possible given the number of slices and the size of the pan. Drizzle any juice in the bowl over the lemons.
  3. Broil the lemons until they start to brown, 3 to 5 minutes.
  4. In a large salad bowl combine the olive oil, lemon juice, and any juices left from the pan of broiled lemons. Taste and add salt to taste, if you like. [Note, if using Meyer lemons you may want to add a splash of champagne vinegar or cider vinegar to compensate for the less acidic nature of Meyers.]
  5. Add the arugula to the bowl and toss to coat with the dressing. Top with the broiled lemon slices and serve.
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