3cupsarugulafreshly washed; prepackaged perfectly fine
2Tablespoonsolive oilequal to 4 big back and forth drizzles (count to 8)
1lemonzested and quartered
¼teaspoonground black pepper
3Tablespoonsfreshly grated parmesan cheeseplus some shards for topping
Wash and dry arugula either by rinsing and spinning in a salad spinner. Or wash leaves in a sink of cold water agitating slightly to remove sand or dirt. Remove the greens from the sink to a double layer of paper towel. Cover with more paper towels, patting until the excess water is removed.
Remove greens to a wide shallow salad bowl.
If using an olive oil bottle with an attached pourer/stopper, drizzle the olive oil in a back and forth motion across the bowl counting to 8 with each pass.
Conversely, use a tablespoon to drizzle the oil across the salad in a light stream counting the same way as above.
Squeeze the lemon juice quarters across the salad. Sprinkle with the zest.
Season with salt and pepper.
Top with parmesan cheese shards and grated parmesan [see notes].
Adjust proportions for larger quantities
Serve with grilled chicken, fish or over pizza.
To make shards of parmesan, use a vegetable peeler and run it across the long edge of the wedge.