• 1 bunch 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 tblsp olive oil
• 1 ½ tblsp fresh lemon juice
• Parmesan curls formed with a vegetable peeler

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.