Ingredients

• 1 1/2 tbsp fresh lemon juice
• 1/2 clove garlic
• 1 tbsp Italian parsley
• 1 tsp capers
• 1/4 cup extra-virgin olive oil
• 4 cups fresh arugula
• 2 oz Parmesan

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Instructions

1. Place lemon juice, garlic, parsley, and capers in a blender and puree until smooth. Slowly add oil and blend until emulsified. Toss arugula with dressing. Divide among plates. Shave Parmesan with a vegetable peeler and top each salad with cheese.