Simplest Arugula (or Mixed Greens Salad) with Parmesan Shavings

Simplest Arugula (or Mixed Greens Salad) with Parmesan Shavings
Serve 3 to 4.

Ingredients
2.5 ounces (about 3 big handfuls) arugula (or any salad green)
2 to 3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper
1 small chunk (about 1 to 2 ounces) Parmigiano Reggiano cheese (or any hard cheese you have on hand and like)

Steps:
1. If needed, clean the greens. Soak them in cold water for a few minutes. Lift them from the water and let them drain a bit. Then spin them in a salad spinner to remove excess water. Lay a series of attached paper towels flat on a work surface. Lift the greens from the spinner and set them on the paper towel. Gently and loosely wrap them up to let dry. Place in a plastic bag and refrigerate or let sit at room temperature if using immediately. Stored in the fridge this way, they will keep for about a week.

2. Place the greens in a large bowl. Place 1 tablespoon of olive oil around the inner sides of the bowl. Using clean hands, mix the oil into the greens. Taste, and add another tablespoon or two of oil until the greens are just coated in oil. Season generously with salt to taste. Next, squeeze the lemon half into a bowl. Place 1 to 2 teaspoons of lemon juice around the inner sides of the bowl. Toss the lemon juice into the greens. Taste, adding more lemon juice as needed. Plate the salads, and then using a vegetable peeler, peel Parmesan slices onto the top of the salad. Serve immediately. Recipe by Jill Santopietro.