Serves 6
| 1 | large bunch fresh arugula, rinsed and stemmed |
| Juice of 1 lemon | |
| Salt and pepper, to taste | |
| 1/4 | cup olive oil |
| 1/2 | shallot, finely chopped |
| Small wedge of Parmesan |
1. In a salad bowl, place the arugula leaves.
2. In a small bowl, stir together the lemon, salt, and pepper. Slowly whisk in the olive oil until the mixture is blended. Stir in the shallots.
3. Toss the arugula with the dressing. Divide among 6 salad plates. Sprinkle with a pinch of salt and pepper. With a rotary vegetable peeler, shave pieces of Parmesan onto the greens. Christine Merlo
© Copyright 2008 Globe Newspaper Company.
