This salad recipe uses only one type of green (arugula), includes a few different non-leafy ingredients, and a homemade dressing. The result is a dish with flavors and textures that play off each other to a scintillating effect, which is very much in keeping with the Italian approach to salads and vegetables. The complexity of the salad—in terms of both execution and flavor—makes it slightly better suited as a first course than it does a post-main course offering, but feel free to serve it when you see fit.