2large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry
2cups thinly sliced mushrooms, lightly sauteed in a bit of oil or butter and cooled
1cupgrated watermelon radish (or daikon if watermelon radishes are unavailable)
3tablespoonsextra virgin olive oil
fresh lemon juice from one large or two small lemons
Parmesan curls made with a vegetable peeler
salt and pepper to taste
Combine the arugula, mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan.