Arugula with Parmesan

• ½ lb. fresh arugula (3 large bunches)
• ¼ cup freshly squeezed lemon juice (2 lemons)
• ½ cup good olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ lb. chunk very good Parmesan

If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.

With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.