2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
2 cups thinly sliced mushrooms
1 cup shredded radish
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
Parmesan curls formed with a vegetable peeler
Directions
In a large bowl combine the arugula, the mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Sprinkle the salad with the lemon juice and salt and pepper to taste, toss it, and serve it topped with the Parmesan.
