Food Network: Arugula with Parmesan

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Arugula with Parmesan
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Ingredients
1/2 pound fresh arugula (3 large bunches)

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1/4-pound chunk very good Parmesan

Instructions
If the arugula has roots attached, cut them off. Fill the sink with cold
water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large
bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing
on the arugula to moisten. Toss well and place the salad on individual plates.

With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them
on the arugula.