when it was time to make this dish, I didn't happen to have any leftover boiled beef in the fridge. I remedied that problem with a nice three-pound piece of chuck roast. Generally following the recipe for Bollito Misto from page 405, I just left the misto part out and used beef alone. After setting aside the pound of cooked meat needed for this assignment, there was enough left for a huge pot of vegetable beef soup - which we've been enjoying for several days.
I wanted a more traditional "salad" feel, and decided to use the first of Marcella's several optional recommendations -- serving the sliced beef over a bed of celery sliced very, very thin. Since I was using that beautiful delicate green celery, I chose to use lemon juice instead of red wine vinegar for the acid.
After slicing the beef, coating it with olive oil, and seasoning with salt I arranged it atop the sliced celery on a serving platter. The final touch was a liberal grinding of fresh black pepper.
This makes about four generous sized servings. We enjoyed ours as the starter of a menu that included wonderful Walnut Cake from page 588. I'll be reporting on that in a couple of weeks.