A wonderful, simple salad. If you can get it, try bresaola, the beef equivalent of prosciutto; or use your favorite dry-cured salami, very thinly sliced.

1 bunch arugula, washed, dried, coarsely chopped
4 oz prosciutto or bresaola, thinly sliced
shaved curls of/or fresh grated Parmesan cheese
extra-virgin olive oil, to taste
fresh lemon juice, to taste
fresh grated black pepper, to taste

1. Arrange arugula on a serving platter or on individual salad plates. Lay the thin slices of prosciutto or bresaola over the arugula. Scatter the Parmesan curls or gratings over this. Drizzle with a generous amount of olive oil, then lemon juice . Grind some black pepper over all.

2. Serve immediately, with some good bread and red wine.