Insalata Del Lunedi (Monday's Salad)

• 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

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

head frisee, radicchio, balsamic vinegar, extravirgin olive oil, salt, shaving

Taken from www.foodnetwork.com/recipes/mario-batali/insalata-del-lunedi-mondays-salad-recipe.html (may not work)