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Monday’s Salad - {Insalata Del Lunedi}


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  • 6 servings leftover, refrigerated Bollito Misto (see recipe)
  • 1 head frisee torn into
  • individual leaves
  • 2 heads radicchio cored, and cut into chiffonade
  • 2 tablespoons real balsamic vinegar plus
  • 4 tablespoons real balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Parmigiano-Reggiano for shaving


Servings 6


Step 1

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.

This recipe yields 6 servings.

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