• 2 bunches Certified SC arugula, washed, dried, and torn
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • A chunk of Parmigiano-Reggiano


  1. In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper.
  2. Toss until well mixed and taste for seasoning.
  3. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.