Salad with Lemon, Olive Oil, and Parmigiano Reggiano

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Ingredients

  • 5 ounces (or 5 generous handfuls) salad
  • 1 tablespoon fresh lemon juice, from one lemon
  • 3 tablespoons extra virgin olive oil, best quality such as Lucini
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Big hunk Parmigiano-Reggiano cheese

Preparation

  1. In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.
  2. Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.

Source: Once Upon a Chef – Salad with Lemon, Olive Oil, and Parmigiano Reggiano