Primary Menu

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. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.