Tuscan Chopped Salad Recipe
made pork and beef meatball with red pepper tomato sauce, whipped goat cheese, ricotta and grilled bread
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Ingredients
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Meatballs (Pork & Beef)
Red Pepper Tomato Sauce
Cheeses & Spread
Salad Base & Garnishes
Grilled Bread & Dressing
Method
Meatballs (Pork & Beef)
- 1
Make and cook meatballs
In a large bowl combine ground pork, ground beef, breadcrumbs and milk; let sit 5 minutes to hydrate. Add egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt and pepper. Mix gently with your hands or a spatula until just combined; avoid overworking. Shape mixture into 16 evenly sized meatballs (about 1 1/4 inch / 30–35 g each). Heat 2 tbsp olive oil in a large skillet over medium-high heat. When oil is shimmering, add meatballs in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes total. Remove meatballs to a plate — they will finish cooking in the sauce.
Red Pepper Tomato Sauce
- 2
Prepare sauce and finish meatballs
In the same skillet, reduce heat to medium and add 2 tbsp extra-virgin olive oil. Add chopped onion and diced red bell pepper and cook until softened, about 6 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, red wine (if using), sugar, dried basil, salt and pepper. Bring to a gentle simmer, then nestle the browned meatballs into the sauce. Reduce heat to low, cover partially, and simmer 12–15 minutes until meatballs are cooked through (internal temp 70°C / 160°F) and sauce is slightly reduced. Taste and adjust seasoning.
Cheeses & Spread
- 3
Whip goat cheese
Place goat cheese in a bowl or the bowl of a small food processor with 2 tbsp milk or cream. Whip with a hand mixer or process until smooth and spreadable, adding up to 1 tbsp more liquid if needed. Season lightly with a pinch of salt and pepper.
- 4
Dress ricotta
In a small bowl stir ricotta with lemon zest, 1/4 tsp salt and 1/4 tsp black pepper until creamy. Optionally drizzle 1 tsp olive oil over ricotta before serving.
Grilled Bread & Dressing
- 5
Make dressing
Whisk together 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt and 1/2 tsp black pepper in a small bowl or jar until emulsified. Taste and adjust acidity or seasoning.
- 6
Grill bread
Brush bread slices lightly with 2 tbsp olive oil. Grill or toast on a hot grill pan or under a broiler until golden and charred in spots, about 1–2 minutes per side. Rub each warm slice with the halved garlic clove for a subtle garlic flavor. Cut slices into triangles or leave whole for serving.
Salad Base & Assembly
- 7
Assemble salad base
In a large bowl combine chopped romaine, sliced radicchio, cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, roasted red peppers and torn basil. Drizzle half the dressing over the greens and toss gently to coat—reserve remaining dressing for plates.
- 8
Plate and finish
Divide salad among 4 plates (or one large platter). Spoon warm meatballs and a few tablespoons of red pepper tomato sauce over each portion. Add dollops of whipped goat cheese (about 1–2 tablespoons per plate) and a generous spoonful of seasoned ricotta nearby. Scatter toasted pine nuts over the salad if using. Arrange 2 grilled bread slices per serving alongside. Finish with a light drizzle of reserved dressing and an extra pinch of freshly ground black pepper. Serve immediately.