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
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper.
- Toss until well mixed and taste for seasoning.
- Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
Yields- 4 serving
Total preparation time- 10 minutes