- 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.