My friends know that the word "arugula" makes me giggle. When you say it, it sounds like the noise that an old-timey car horn makes: ah-rOOOO-gu-la!
Anyway, this is one of the easiest salads I've ever made, and I can't seem to stop eating it. It's lovely: crunchy, peppery, salty, and a little bit tart. Even D likes it with his pizza, and he is emphatically anti-salad when it comes to pizza accompaniments.
Another way we love to eat it is piled on top of a homemade thin crust pizza - we got that idea from an episode of The Best Thing I Ever Ate, where Ted Allen describes his favorite pizza, the arugula and parmesan pie from Graziella's in Brooklyn.
2 to 3 c. arugula leaves, washed & dried
juice of a lemon wedge (or two)
2 to 3 tbsp. extra virgin olive oil
1/2 tsp. coarse kosher sea salt
1/4 tsp. coarsely ground black pepper
2 to 3 tbsp. shredded or shaved Parmesan
Feel free to eyeball all of the ingredients and adjust the amounts for your own taste - you can't really go wrong here. Toss everything together just before serving and pile into salad bowls or on top of pizza. Enjoy!