Arugula Salad with Olive Oil, Lemon and Parmesan Cheese

Arugula Salad with Olive Oil, Lemon and Parmesan Cheese

Adapted from Food Network

• 1 bunch of arugula, washed, dried, and torn
• 1/2 cup extra-virgin olive oil
• 1/4 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. Toss until well mixed and taste for seasoning.
2. Use a vegetable peeler  or box grater to shave thin pieces of Parmigiano over the top.