This salad uses sugared broiled lemons to add sweet and tart to sharp arugula for a refreshing, addictive salad.
2 lemons 1 Tablespoon sugar
1 teaspoon salt, plus more to taste 3 Tablespoon lemon crushed extra virgin olive oil 1 Tablespoon lemon juice 6 – 8 cups arugula
Scrub 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 lemons sit at least 1 hour and up to a day.
Heat your 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 your pan. Drizzle any juice in the bowl over the lemons. Broil lemons until they start to brown, 3 to 5 minutes. 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. Add the arugula to the bowl and toss to coat with the dressing. Top with the broiled lemon slices and serve.