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1
Preheat the oven to 350F.
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2
Make the salad: Soak, drain, and dry the radicchio according to the directions in Radicchio Slaw with Warm Honey Dressing.
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3
In a large bowl, combine the radicchio and watercress.
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4
Combine the lemon juice, honey, salt, and pepper to taste in a small skillet.
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5
Cook over moderate heat, whisking until the honey dissolves.
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6
Remove from the heat and whisk in the olive oil.
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7
Taste and adjust the seasoning.
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8
Let cool to room temperature.
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9
Make the polpettone: Put the turkey in a bowl.
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10
Add remaining ingredients except for the mozzarella and work them in gently by hand.
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11
Divide the turkey into 8 equal pieces.
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12
Flatten each piece into a round patty.
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13
Top 4 of the patties with mozzarella and then with a second patty.
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14
Press the edges together.
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15
Make the coating: Put the seasoned flour and the bread crumbs on separate sheets of waxed paper.
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16
Crack the egg into a shallow bowl and beat lightly.
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17
Coat the patties lightly with the flour, then dip in the beaten egg, and finally in the bread crumbs, pressing the crumbs gently into place.
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18
Heat a large ovenproof skillet over moderate heat.
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19
Add olive oil to a depth of 1/8 inch.
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20
When the oil is hot, add the 4 patties.
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21
Cook on one side until nicely browned, about 1 1/2 minutes, then turn and cook on the second side until browned, 1 to 2 minutes longer.
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22
Transfer to the oven and cook until done throughout, about 10 minutes.
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23
While the polpettone bake, slice the apple crosswise into paper-thin slices.
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24
Add to the radicchio and watercress.
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25
Toss with enough dressing to moisten, which should leave you some dressing for garnish.
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26
To serve, divide the salad among 4 plates.
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27
Put 1 meatball on each plate, leaning it against the mound of salad.
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28
Drizzle the remaining dressing over the polpettone.
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29
Serve immediately.
