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.
- 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