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Maple Leaf Canadian and Family Owned

 

 

Charred Lemon Arugula and Pesto Dijon Salad

 

Charred lemon arugula and pesto dijon salad

 

 

This is a disciplined, high-margin composed salad designed to elevate perception without increasing ingredient creep. Baby arugula remains the dominant volume driver, while warm green bean accents create temperature contrast that enhances perceived value. Crispy roasted chickpeas add texture at minimal cost, and the stabilized pesto Dijon vinaigrette delivers premium flavour using controlled portions of oil and pesto.

 

 

Ingredients:

 

Baby Arugula (281740) 100 g

Green Beans (197154) 25 g

Chickpeas (Roasted) (481778) 18 g

Sliced Radish (283225) 10 g

Red Onion (Pickled) (281540) 10 g

Grated Parmesan (207922) 8 g

Extra Virgin Olive Oil (448166) 23 ml

Fresh Lemon Juice (281259) 12 ml

Basil Pesto (105025) 3 g

Dijon Mustard (358010) 1 g

 

 

Directions:

 

  1. Char lemons cut side down in a hot pan or on the flat top until well caramelized. Set aside for service.
  2. Blanch green beans in salted water until tender-crisp. Refresh, drain and dry. Hold chilled. Warm lightly in olive oil and season to order.
  3. Place arugula in a mixing bowl. Add pesto Dijon vinaigrette and toss lightly. Do not overdress.
  4. Plate arugula centred and loose. Scatter warm green beans as accents. Add crispy chickpeas, radish coins and pickled red onions. Finish with shaved parmesan.
  5. Serve with charred lemon half on the side.

 

Chef Notes

Arugula is the base and must remain dominant.

Green beans are an accent only.

Chickpeas must be fully crisp before service.

Keep the plate clean and structured.