Description

Even on the most exhausting days where my brain is starting to melt, assembling this salad is a breeze for me. Using just five ingredients and taking less than 15 minutes to make, it's faster than waiting for delivery!

Directions

1. Gather the ingredients.
2. Heat a small stainless steel skillet over medium-high. Rub cut sides of 1 medium lemon, halved crosswise with 1 teaspoon olive oil and place lemon halves, cut side down, in the hot skillet. Press into the skillet with the back of a spatula for full contact. Cook, pressing down, until charred, 2 to 3 minutes. Remove from the heat.
3. Juice the charred lemon halves to yield 3 tablespoons juice. Whisk together the lemon juice, 3/4 teaspoon fine salt, and the remaining 5 tablespoons olive oil in a small bowl until creamy. Set dressing aside.
4. Toss 1 (5-ounce) package baby arugula (4 packed cups) and 1/4 cup of the dressing in a large bowl until coated. Add more dressing, 1 tablespoon at a time, until the desired level of dressing is reached.
5. Add 1/2 cup (3/4 ounce) parmesan cheese, shaved and toss gently. Serve immediately with remaining dressing on the side.