This classic Italian salad is so simple to make that it really requires no measurements: Just a few handfuls of peppery arugula, shaved Parmesan cheese to your liking, a squeeze of fresh lemon juice, and a few swirls of extra virgin olive oil. Ingredients 5 ounces (or 4 generous handfuls) arugula 1 tablespoon fresh lemon juice, from one lemon 3 tablespoons zenolive extra virgin olive oil 1/8 teaspoon salt Freshly ground black pepper, to taste Big hunk Parmigiano-Reggiano cheese
