This recipe will yield more dressing than you need, which can be refrigerated 2-3 days. Two tips that will make all the difference.
5oz fresh arugula (3 large bunches), prewashed
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound chunk very good Parmigiano Reggiano
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper or put all ingredients in a lidded glass jar and shake well. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmigiano Reggiano into large shards and arrange them on the arugula.
Use only the best Parmigiano Reggiano and olive oil and do not over dress the arugula, just enough to coat.