Measure out your olive oil and fresh lemon juice into a small bowl or cup. I like to use freshly squeezed lemon juice rather than bottled—it makes a noticeable difference in brightness and acidity. Set aside while you prepare the greens.

Place the baby arugula in a large bowl, then pour the olive oil and lemon juice mixture over the greens. Toss gently to coat everything evenly—the goal is light, even coverage rather than a heavy dressing. I prefer to shave my Parmesan carefully with a vegetable peeler to get thin, delicate curls that melt slightly into the warm greens and dress better than grated cheese.

Sprinkle the salt and black pepper evenly over the salad and toss once more to distribute the seasonings. Taste and adjust seasoning if needed. Transfer to a serving plate or individual bowls and serve immediately while the arugula is still crisp.