Arugula Salad

Ingredients

• 2 tbsp lemon – freshly squeezed juice
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 3 tbsp extra-virgin olive oil
• 5 ounces arugula
• 1.5 ounces Parmigiano Reggiano – shaved

Instructions

1. In a large bowl, squeeze the lemon to yield 2 tbsp juice, then whisk it with the kosher salt and black pepper until the salt dissolves.
2. Slowly whisk in the extra-virgin olive oil until the dressing looks slightly emulsified.
3. Add the arugula and toss gently until the leaves are lightly coated and glossy.
4. Add the shaved Parmigiano Reggiano, toss once more, and serve immediately.