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.

bunches arugula, extravirgin olive oil, lemon, salt

Taken from www.foodnetwork.com/recipes/tyler-florence/arugula-salad-with-olive-oil-lemon-and-parmesan-cheese-recipe.html (may not work)