If using the flaked almonds, toast them in a pan over medium heat for a couple of minutes until they reach a nice light golden-brown color. Stir or toss them in the pan often so that they don’t burn. You don’t need any oil or butter for this. After toasting the flaked almonds, transfer them to a plate and set them aside to cool.

Whisk the olive oil, lemon juice, salt, and pepper in a large mixing bowl or salad bowl. If using lemon zest, add it here. The lemon zest gives this salad stronger lemon notes!

Add the arugula to the same mixing bowl or salad bowl and toss it with the olive oil-lemon juice dressing, making sure it coats all the arugula. If the arugula is not pre-washed, make sure to wash and dry it first.

Grate half the parmesan and add it to the mixing bowl/salad bowl. I used a microplane grater but you can also use a box grater for this. Toss the salad to make sure all the arugula is coated

Get parmesan shavings from the remaining half of the parmesan. You can use a vegetable peeler to peel small parmesan shavings or the slicing side of the box grater for this. Be careful when using the box grater or the peeler.

Serve the salad immediately with the parmesan shavings on top.

If using the flaked almonds, add them on top of the salad at this point.