Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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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.

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