Simple Arugula Salad

Don’t let the simplicity of this salad trick you into thinking it is dull.  The flavors are bright, crisp, and delicious.

The trick:  always add the lemon juice before the oil.  If you add the oil first, it coats the arugula and makes the lemon juice sort of slide off, and reduces the flavor.

Feel free to omit the cheese if you want it to be dairy-free.

Simple Arugula Salad

4 decent handfuls of fresh arugula
½ lemon, juiced
2 tablespoons extra virgin olive oil
Salt and pepper
Hunk of parmesan cheese

Place the arugula in a large bowl.  Drizzle with the fresh lemon.  Toss a bit.  Drizzle with olive oil.  Toss again.  Sprinkle with about ½ teaspoon salt and ¼ teaspoon pepper (but do it to your taste).  Toss again.

With a vegetable peeler, shave off thin slices of parmesan cheese.

Serves 4.