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Arugula Salad with Olive Oil, Lemon and Parmesan Cheese


2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano


  1. In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. 
  2. Toss until well mixed and taste for seasoning.
  3. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

Yields- 4 serving

Total preparation time- 10 minutes