Arugula Salad with Lemon Dressing

To mince the zest, use a vegetable peeler to remove lemon zest in long strips (avoid bitter white pith). Use a sharp knife to cut zest into thinner strips, then finely cut crosswise.

1 lemon, freshly juiced and zested
2 Tbsp. extra-virgin olive oil
½ tsp. coarse sea salt
¼ tsp. black pepper, freshly ground
1 lb (2-3 bunches) arugula
2 oz Parmesan cheese

In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt and ground pepper; shake or whisk to combine.

Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing.

Garnish with more grated lemon zest, if desired.

Makes 4 servings.