Recipe information
Yield
Makes 6 servings
Ingredients
half a 2-pound head Savoy cabbage
3 cups packed arugula leaves
1/4 cup extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
3/4 teaspoon sugar
Preparation
With a knife cut cabbage into very thin slices and coarsely chop arugula. In a large bowl toss together all ingredients with salt and pepper to taste until greens are coated.
