CLASSIC ROCK BANDS RECIPE #8
(RADICCHIO, ARUGULA, AND TOMATO SALAD)
This was supposed to be last week’s entry so we continue with the salad trend. This not so appetizing sounding name comes from an entirely instrumental piece from Black Sabbath’s second album, Paranoid, which featured many well recognized tunes like the title track, War Pigs, and Iron Man. With a little poetic license, I’ve turned the name into an acronym to a delicious, Italian salad featuring two types of lettuce, one green and the other purple, and of course tomato which produce a very colorful and attractive salad. But of course, it is the taste that’s the star attraction here as you will see.
Black Sabbath created a lot of controversy back in the seventies being the first real Heavy Metal band to incorporate Satanism into their music and persona. This seems very tame by today’s standards but taken in context to the time it was quite disturbing for the older generation to absorb what their children might be getting into. When you get past the commercial gimmickry associated with early Heavy metal and strip it down you realize how innovative Black Sabbath was to the genre and Rock N Roll music in general. They are well deserved members of the Hall of Fame.
Since both radicchio and arugula have somewhat of a bitter taste it is necessary to compliment them with sweetness which is why I am using sweet cherry tomatoes. Roma tomatoes will work as well but they are not quite as sweet as cherry or grape tomatoes. I have also elected to use a very sweet, fruity dressing for the salad. The Parmesan cheese adds a nice salty and creamy taste to balance between the tartness and the sweetness. I’m always striving to find harmony among the different taste categories in one dish just the way bands like Black Sabbath can combine art and music with a little touch of humor. Enjoy!
For the Salad:
1 head of Radicchio, leaves cut from the core, washed, and coarsely chopped
4 oz. Baby Arugula, pre-washed or washed
1 cup Sweet Cherry Tomatoes, cut in half
2 oz. Parmesan Cheese shavings
Salt and Pepper, to taste (optional)
For the Dressing:
½ cup Fresh or Frozen, thawed Raspberries
1 TBSP broken Walnut pieces
1 TBSP Raspberry Vinegar
1 TSP fresh squeezed Lemon Juice
½ TSP Honey
½ TSP Coarse Salt (Sea or Kosher Salt)
¼ Coarsely ground Black Pepper
4 TBSP Extra Virgin Olive Oil
About 4-5 fresh Mint leaves
- Make the dressing while the Radicchio and/or Arugula dry. In a blender or food processor combine the Raspberries, Walnuts, Vinegar, Lemon Juice, Honey, Salt and, Pepper and pulse a few times.
- Turn the blender or food processor to on and with the motor running slowly add the EVOO. Blend for a few seconds until smooth. Remove from the blender and place the content in a salad cruet or small bowl.
- Finely chop the Mint leaves and add to cruet. Shake well. If using a bowl add the Mint and stir.
- In a salad bowl combine the Radicchio, Arugula, and Tomatoes. Stir a bit with salad tongs.
- Add as much of the Dressing as you like to the Salad and retain the rest for future use. Stir well with the tongs.
- Add the Parmesan Cheese and stir lightly once or twice more
- Adjust the seasonings and add more Salt and Pepper if desired
WINE PAIRING: A light Italian or French white is the call here. I’m not a big fan of Pinot Grigio but it would certainly work well. There are better varietals from northern Italy in the Veneto or Piedmont that I think would be more enjoyable. I am partial to Sauvignon Blanc and the best choices come from Sancerre in France. There are great ones in New Zealand too in the new world and in California. In truth if you stay white and fruity you can’t miss with this salad.