Ensure the washed baby arugula is completely dry before beginning; use a salad spinner and air-dry on paper towels if needed.

Transfer the dry arugula into a wide, spacious salad bowl.

Drizzle the extra virgin olive oil over the leaves, then season with flaky sea salt and cracked black pepper.

Using clean hands or salad tongs, gently toss the greens 5 to 6 times until every leaf is lightly glossy with oil.

Drizzle the fresh lemon juice over the oiled greens and toss gently once more to combine.

Use a vegetable peeler to shave ribbons of Parmigiano-Reggiano directly across the top, and serve immediately.