- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- ½ tsp salt
- 6 oz (175g) arugula, rinsed and spun dry
- Chunk of Parmesan cheese about 1½ oz (45g)
- Freshly ground black pepper
- Whisk together the olive oil, lemon juice, and salt in a large non-metallic bowl. Add the arugula and toss together.
- Arrange the arugula in a serving bowl. Use a vegetable peeler to shave curls of the Parmesan over the arugula. Add a generous amount of freshly ground pepper and serve.
- Variation:
- Watercress Salad: Other peppery leaves would work well in this recipe, in place of arugula. Try using watercress, endive, or radicchio, or a colorful combination, depending upon what is in season.
- Variation:
- Watercress Salad: Other peppery leaves would work well in this recipe, in place of arugula. Try using watercress, endive, or radicchio, or a colorful combination, depending upon what is in season.