Arugula Salad (Insalata Di Rucola)

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7 cups trimmed arugula (about 5 ounces)

1/4 cup thinly sliced shallots

2 tablespoons fresh lemon juice

4 teaspoons extra-virgin olive oil

1 tablespoon water

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

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