Insalata Del Lunedi (Monday's Salad)

Yield:
6 servings
Ingredients
  • 6 servings leftover, refrigerated bollito misto, recipe above
  • 1 head frisee, torn into individual leaves
  • 2 heads radicchio, cored and cut into chiffonade
  • 2 tablespoons real balsamic vinegar, plus 4 tablespoons
  • 6 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
  • Parmigiano-Reggiano, for shaving
Directions

Slice the leftover meats into bite-sized pieces and place in a large, non-reactive bowl with the frisee and radicchio. Toss well with 2 tablespoons of the vinegar, oil and salt and pepper. Divide evenly among 6 chilled dinner plates, top with shaved curls of Parmigiano, drizzle remaining vinegar over and serve.


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