from Le Baou d'Infer, France

• 4 large handfuls of rocket (arugula) lettuce well washed and dried 
• 150 g small very firm cepes, wiped but not washed 
• 100 g aged parmesan in shavings 
• 80 ml best extra virgin olive oil 
• Juice of 1 unsprayed lemon 
• Salt and pepper 

Mix the lemon juice with a spoonful of water and the olive oil. Season well with salt and freshly ground black pepper. 

With a very sharp knife cut the cepes into slices approx. ¼ cm thick. Mix first the rocket, followed by the parmesan and very delicately the cepes. Serve topped with a little more freshly ground black pepper. 

This is a very special, extremely simple salad that you can make if you are lucky enough to procure some small tight cepes during their relatively short season. I first ate it in Lugarno where they made it with the regal Ceasar mushroom which is almost impossible to find. Alternatively you may substitute small very white button mushrooms or chestnut mushrooms.