By Jennifer Segal, OnceUponAChef.com

Ingredients (4 servings, Prep Time: 15 minutes)

  • 5 ounces (or 5 generous handfuls) arugula
  • 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

Instructions

  • 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.
  • 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.

Nutrition Information (Per serving – 4 servings)

Calories: 173, Fat: 15 g, Saturated fat: 4 g, Carbohydrates: 2 g, Sugar: 1 g, Fiber: 1 g, Protein: 8 g,

Sodium: 266 mg, Cholesterol: 13 mg