Insalata Del Lunedi (Monday's Salad) (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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.
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