Serves 4 as a starter

Ingredients

4 generous handfuls arugula (about 5 ounces)
big hunk Parmigiano-Reggiano cheese
1 tablespoon lemon juice (from 1 large lemon)
3 tablespoons extra virgin olive oil (I like Lucini)
1/8 teaspoon salt
freshly ground black pepper, to taste

Directions

1. In a large salad bowl, combine lemon juice, extra virgin olive oil and salt. Place arugula in bowl and top with freshly ground black pepper; toss with dressing. Using a vegetable peeler, shave sheets of Parmesan cheese onto salad. Serve immediately.