Mondays Salad - {Insalata Del Lunedi}
By á-174942
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Ingredients
- 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
Details
Servings 6
Preparation
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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