Meatball Chopped Salad Recipes

MEATBALL CHOPPED SALAD

Steps:

• Preheat the broiler on high. Line a rimmed baking sheet with aluminum foil.
• Pulse 1/3 cup of the pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with 1 tablespoon each of the red wine vinegar and olive oil.
• Coarsely chop one of the onion halves and add it to the food processor along with the garlic and 1/4 cup of the parsley; pulse until very finely chopped. Add this mixture to the bowl with the ground pita chips and mix well with your hands. Add the beef, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon black pepper and mix gently with your hands until well combined. Dampen your hands and form the mixture into 24 small meatballs, using about 1 tablespoon for each ball. Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
• Broil until the meatballs are cooked through, about 4 minutes. Let cool slightly.
• Meanwhile, thinly slice the remaining red onion half. Coarsely crush the remaining 1 cup pita chips.
• Whisk together the yogurt and remaining 4 tablespoons red wine vinegar and 1 tablespoon olive oil in a large bowl. Add the sliced onions, tomatoes, feta, romaine, cucumber, bell pepper, 1/4 teaspoon salt, a few grinds of pepper and the remaining 1/4 cup parsley. Toss to combine. Adjust the seasoning with salt as needed.
• Divide the salad among 4 plates. Top each with some meatballs and the crushed pita chips.

MEATBALL SALAD

Steps:

• For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine.
• Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet will allow without overcrowding, working in two batches if needed. Brown the balls on all sides, rotating as needed, about 8 minutes. Remove the balls to a plate and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat.
• For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl.
• Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings.

LUCALI SALAD

Steps:

• Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
• Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
• Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
• Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
• Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.

SUPER ITALIAN CHOPPED SALAD

Steps:

• In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

CHOPPED SALAD

Steps:

• Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

CHOPPED SALAD WITH BLEU CHEESE VINAIGRETTE

Steps:

• Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
• Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.
• Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.