Lemon Confit

• 4 lemons, halved crosswise
• 4 to 6 cups kosher salt
• Arugula Salade Composee
• Lamb Loin Chops with Roasted Fennel, Tomatoes, and Olives

1. At least 2 weeks and up to 1 month before you will use the confit, select a jar large enough to accommodate the lemons.
2. Cover the bottom of the jar with a 1-inch layer of salt and add the lemons, separating them with a 1-inch layer of salt and covering the top with a 1-inch layer of salt.
3. Cover and refrigerate.
4. If the salt becomes wet, pour it out and replace it with fresh.
5. After 2 weeks, remove lemons from the salt, rinse, and peel with a sharp paring knife.
6. Use the skin only, discarding the flesh.
7. In a small saucepan, cover the lemon peel with cold water, bring to a boil over high heat, and boil 30 seconds.
8. Drain and rinse in cold water.
9. Cut into desired size.

lemons, kosher salt, arugula, chops

Taken from www.cookstr.com/recipes/lemon-confit (may not work)