Arugula Salad

Credit: Tyler Florence, Food Network

• 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

Instructions

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.