Instructions: The simple and exquisite salad is from one of cookbook author Viana La Places favorite Roman restaurants, Fiaschetteria Beltramme.

1. Cut off the thick stems at the base of the arugula leaves. Gently wash and dry the leaves. Place them in a big bowl and sprinkle with salt to taste. Drizzle with olive oil to lightly coat the arugula. Toss gently.

2. Divide the arugula between two simple white bowls. Place a chunk of lemon in each. Each person squeezes lemon over the salad according to taste.

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