Step 1: Prepare the dressing. In a small bowl, whisk together the fresh lemon juice, lemon zest, Dijon mustard (if using), sea salt, and black pepper. Gradually drizzle in the extra virgin olive oil while continuously whisking until the dressing is well combined and emulsified. Taste and adjust seasoning as needed.
Step 2: Wash and dry the greens. Thoroughly rinse the arugula or mixed greens under cold water. Use a salad spinner or clean kitchen towels to dry the greens completely. This is crucial for the dressing to cling properly.
Step 3: Assemble the salad. Place the dried greens in a large salad bowl. Add about half of the freshly grated or shaved Parmesan cheese.
Step 4: Dress the salad. Pour about two-thirds of the prepared lemon vinaigrette over the greens and Parmesan. Gently toss the salad using tongs or your clean hands, ensuring all the greens are lightly coated with dressing. Add more dressing if desired, but avoid over-dressing.
Step 5: Serve immediately. Transfer the lemon parmesan salad to individual plates. Garnish with the remaining Parmesan cheese and an extra sprinkle of black pepper or lemon zest, if desired. Serve fresh for the best taste and texture.