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  • Zest and juice of 1 lemon
  • 1 Tbs. extra-virgin olive oil
  • 1/8 tsp. freshly ground black pepper
  • 1/8 tsp. sea salt
  • 4 cups baby arugula, washed
  • 1/2 cup shavings fresh Parmigiano-Reggiano cheese


In a large salad bowl, combine lemon zest and juice, olive oil, pepper, and sea salt. Whisk until salt dissolves. Add baby arugula and toss until coated. Sprinkle with cheese shavings and serve.

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