This salad cries out for the best market or garden greens you can get. If you are washing your arugula, do yourself a favour and wash it the day before and wrap in paper towel in the fridge so that it is completely dry once you are ready to toss which will help the olive oil to coat the arugula and avoid a watery dressing. While Meyer lemons are beautifully highlighted here, they are absolutely optional and can be replaced by more common place Eureka Lemons. If you have a special occasion olive oil, by all means, this is THE place to use it!
1/2 meyer lemon
1 Tbsp + 2 tsp Olive oil
Arugula, washed, spun and dried completely
Fresh Ground pepper
4 pinches Course salt, such as fleur de sel,
12-16 French Breakfast Radishes, quartered lengthwise
Parmigiano Reggiano or Grana Padano cheese, to taste
Grate the zest of the lemon into a large serving bowl. Pour olive oil over top. If possible, leave to sit about 15 minutes or up to 2 hours, perhaps while you are making dinner. This will give time for the lemon zest to infuse into the oil. Juice 1/2 the lemon and set aside.
Just before serving toss arugula into the oil and zest mixture and toss gently with your hands. Allow each leaf to become coated with the oil. Add more oil if necessary, with a light hand, being sure not to over dress. A coating is all that's needed. Sprinkle on the lemon juice, gently tossing. Grind pepper over top and sprinkle with salt. Give another toss and then pick up a leaf and taste. Add more lemon juice it needs it, salt additionally if it seems bland, keeping in mind that the cheese will add seasoning as well.
When you are satisfied with the taste, scatter over the radishes and then using a vegetable peeler scatter on curls of parmigiano liberally over the top of the salad. Serve at once.