In a medium bowl, whisk together 3 tablespoons of extra-virgin olive oil with 1 tablespoon of freshly squeezed lemon juice. Add a pinch of kosher salt and several cracks of freshly ground black pepper to taste. Continue whisking until well combined, about 30 seconds.

Pour a small amount of the dressing into the bottom of a large salad bowl, roughly 1 tablespoon.

Add 4 cups of fresh arugula into the bowl over the dressing and toss gently to coat.

Taste a small portion of the salad and adjust the flavor with more lemon juice, salt, or pepper if necessary.

Sprinkle shaved Parmesan generously over the top. Optionally, include cherry tomatoes or nuts.

Serve immediately at room temperature as a side dish with grilled meats or pasta.