Lemon Arugula with Parmigiano-Reggiano
Ingredients
- 4 cups baby arugula
- 1/3 cup raw, unsalted sunflower seeds
- 8–10 shavings Parmigiano-Reggiano cheese Juice from 1 lemon
- 6 tablespoons olive oil
- Salt and pepper to taste
Instructions
Combine arugula, sunflower seeds, cheese, and lemon juice in a salad bowl. Drizzle with the olive oil, toss, season with salt and pepper to taste, and serve.
