I love making this Giada De Laurentiis Candied Lemon and Arugula Salad on its own or with a lean protein like Chicken Vesuvio. The pancetta and parmesan add a perfect saltiness, while the candied lemon provides a sweet tang, making this salad truly special.

To make Giada De Laurentiis Candied Lemon and Arugula Salad, cook the pancetta until crispy, candy the lemon segments, and whisk the dressing. Toss everything together with fresh arugula and serve immediately for the best flavor.

Mix everything with a peppery arugula and enjoy this balanced salad! Try the recipe and let me know your thoughts in the comments below!

Giada Candied Lemon and Arugula Salad Ingredients

• 1/4 cup of sugar
• 2 tablespoons of water
• 2 lemons (segments removed)
• 1 teaspoon of Dijon mustard
• 1 tablespoon of extra virgin olive oil
• 1/2 cup of chopped pancetta
• 1/8 teaspoon of kosher salt
• 1/4 teaspoon of kosher salt
• 4 cups of baby arugula
• 1 cup of Parmigiano Reggiano shavings

How To Make Giada Candied Lemon and Arugula Salad

1. Combine Sugar and Water: Start by combining 1/4 cup of sugar and 2 tablespoons of water in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to ensure the sugar dissolves completely.
2. Add the Lemon Segments: Carefully add the lemon segments to the saucepan and simmer for an additional 2 minutes. After that, turn off the heat and let the lemons cool in the liquid.
3. Cook the Pancetta: In a small skillet, cook 1/2 cup of chopped pancetta over medium heat until it turns golden brown and crispy. Once cooked, remove the pancetta and place it on a paper towel-lined plate to drain, but be sure to reserve the rendered fat.
4. Remove Lemon Segments: Using a slotted spoon, carefully remove the lemon segments from the liquid and set them aside. In a medium bowl, whisk together 1 teaspoon of Dijon mustard and 2 tablespoons of the reserved lemon liquid to start making the dressing.
5. Make the Dressing: Gradually whisk in 1 tablespoon of extra virgin olive oil, 1 tablespoon of the reserved pancetta fat, and 1/8 teaspoon of kosher salt into the mustard and lemon liquid mixture. Continue whisking until the dressing is well combined and emulsified.
6. Toss the Salad: In a large bowl, toss 4 cups of baby arugula and the reserved lemon segments with half of the dressing. Make sure the arugula and lemon segments are evenly coated with the dressing before proceeding.
7. Assemble and Serve: Sprinkle the crispy pancetta and 1 cup of Parmigiano Reggiano shavings on top of the dressed arugula and lemon segments. Serve the salad immediately, reserving the remaining dressing for another use or adding more to taste.

How do I keep the arugula from getting soggy?

To keep the arugula fresh and crispy, only toss it with the dressing right before serving. Dressing it too early will make the arugula soggy, and we don’t want that in our Candied Lemon and Arugula Salad.

Recipe Tips

• Use Fresh Lemons: Always use fresh lemons for the segments to get the best flavor and texture. Trust me, it’s worth the extra effort compared to using pre-packaged lemon slices from the store.
• Crisp Up Your Pancetta: Make sure to cook the pancetta until it’s crispy for that perfect crunch. No one likes soggy pancetta, and crispy pancetta will add a nice texture to your salad.
• Dress Just Before Serving: Toss the arugula with the dressing right before serving to keep it fresh and crisp. If you dress the salad too early, the arugula might get soggy, and nobody wants that.
• Reserve Some Dressing: Always keep a bit of the dressing aside to add just before eating. This way, you can refresh the salad and make sure it’s perfectly dressed even if it sits for a bit.

Recipe Variations

• Add Nuts for Crunch: Toss in some toasted pine nuts or walnuts for an extra crunch and flavor. Trust me, the nuts will add a delightful texture that complements the soft lemon segments and crispy pancetta.
• Switch Up the Cheese: Try using shaved Pecorino Romano instead of Parmigiano Reggiano for a different flavor. Pecorino Romano has a sharper taste, which can add a nice kick to your salad.
• Mix in Some Greens: Combine the arugula with baby spinach or mixed greens to add more variety. Mixing greens will give the salad a more complex flavor and a fun mix of textures.
• Add a Sweet Touch: Throw in some dried cranberries or sliced strawberries for a sweet contrast. The sweetness of the fruit will balance the tartness of the lemon and the saltiness of the pancetta perfectly.

What To Serve With Candied Lemon and Arugula Salad

Serve your Candied Lemon and Arugula Salad with roasted beet and goat cheese tart, herbed quinoa stuffed bell peppers, garlic butter grilled shrimp skewers, citrus and fennel slaw, and balsamic glazed roasted Brussels sprouts.

You can also pair this salad with spiced chickpea flatbread and tangy cranberry-orange relish for a delightful meal.

How To Store Leftover Candied Lemon and Arugula Salad

In The Fridge:

Store the leftover Candied Lemon and Arugula Salad in an airtight container to keep it fresh. Place the container in the fridge and consume it within 2 days to maintain the best quality.

Keep the salad dressing separate to avoid making the arugula soggy. When ready to eat, toss the salad with the reserved dressing right before serving to enjoy its fresh taste.

In The Freezer:

This salad is not suitable for freezing due to the delicate nature of the arugula and lemon segments. Freezing will cause the arugula to become mushy and the lemon segments to lose their texture.

Check out More Giada Recipes:

• Giada De Laurentiis Baccala Salad
• Giada De Laurentiis Mozzarella Cheese Sticks
• Giada Cold Cauliflower Soup With Bacon and Croutons