Peppery arugula dressed with lemon and olive and finished off with Parmesan.
- 1/4 cup extra-virgin olive oil
- 2 bunches arugula, washed, dried, and torn
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- A chunk of Parmigiano-Reggiano
Mix together olive oil, lemon juice, salt and pepper. Toss arugula until well mixed and taste for seasoning.
Use a vegetable peeler to shave thin pieces of Parmigiano over the top.