when i asked the caterer to make this at our wedding, they asked "how about some tomatoes in that?" nope. "avocado?" "no, thanks"... the beauty of this salad is how simply delicious it is.
insalata romana
1 bunch arugula, or baby arugula
parmigiana-reggiano
olive oil
juice of 1 lemon
salt & pepper
Rinse leaves, tear any large pieces in half, then put in large bowl, and toss with salt. Drizzle olive oil to coat evenly, and then squeeze lemon juice over top and toss again. Using a potato peeler, shave thin slices of parmesan to cover. Add cracked black pepper over top and serve.
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