ARUGULA SALAD WITH LEMON & pARMESAN
- 2 handfuls fresh argula
- ¼ cup olive oil
- ½ lemon, juiced
- Salt and freshly ground black pepper
- Parmigiano-Reggiano
In a large bowl, drizzle arugula with olive oil, lemon juice, and sprinkle with salt and pepper. Toss until mixed well. Using a vegetable peeler or the slicing side of a box grater, shave thin pieces of the Parmigiano over the top.
