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Forks Up! Royal Rose Celebrates National Vodka Day By Adding A New Salad To the Mix
Salinas, CA (September 1, 2011) From sophisticated to fun, Royal Rose Radicchio recently introduced its Salads for Adults ™ … salad ideas that soak up adult flavor. Identification required! Royal Rose Radicchio would like you to think beyond the traditional green salad. Think wine soaked fruit, rum, bourbon, vodka and more! From starter and entrée salads to dessert salads as well, Royal Rose Radicchio is providing recipes for hot entrees, and warm and cold salads for adults only!
In honor of National Vodka Day, held annually October 4th, Royal Rose Radicchio worked with award winning chef Bert Cutino of the Sardine Factory in Monterey, California to create a vodka inspired Salad For Adults.
Vodka Radicchio Pasta Salad By Chef Bert Cutino of the Sardine Factory Monterey, California
Warm Grilled Royal Rose Radicchio-Vodka Pasta Salad
Sun Dried Tomato- Vodka Vinaigrette
Developed by Chef Brant Good, CEC
Executive Chef, The Sardine Factory Restaurant
Monterey , CA
For the Dressing:
In a food processor or blender:
1-2 shallots, quartered
1-2 garlic cloves, halved
Stop the machine, add, and process until finely minced:
8 sun-dried tomato halves in oil, drained and chopped
1 shot vodka
2 tbsp. white balsamic vinegar
1 tsp. prepared horseradish
¼ tsp. celery salt
Sea Salt and freshly ground Black Pepper (to taste)
With the machine running, slowly pour through feed tube and process until smooth:
½ cup olive oil
Taste and adjust seasonings. Set aside.
For the Radicchio:
1 head Royal Rose Radicchio (quartered)
Olive Oil for brushing
Remove the outer leaves of the radicchio and reserve to use as cups to serve the salad in if desired. Cut the radicchio into quarters leaving the core in and place in ice water for around 20 minutes (this will help remove some of the bitterness). Remove from ice water and shake out water, then pat dry. Brush the radicchio generously with olive oil and sprinkle with salt. Grill the radicchio over high heat, uncover. Keep an eye on them, as they blacken quickly. You want a little browning, but not a cinder. When they are done, move to a bowl and bring inside to chop, removing core first. Set aside.
For the Salad:
6 oz. cooked and chilled Orrechette Pasta
½ cup chopped Guanciale (cured Italian Pork Jowl. If the pork jowl is not available, pancetta or mildly smoked bacon can be used.)
2 tbsp. Olive Oil
½ cup sliced Portobellini (Cremini) Mushrooms
1 tbsp. drained capers
1 tbsp. diced roasted pepper
1 shot Vodka
Chopped Grilled Radicchio
Sun Dried Tomato Vinaigrette
Sea Salt and freshly ground Black Pepper (to taste)
Shaved Reggiano Parmagianno Cheese
In a saute pan heat the olive oil over medium high heat, render the Guanciale (pancetta or bacon) in the olive oil until brown and crisp. Add the mushrooms, capers, and roasted peppers and sauté until mushrooms have softened slightly. Carefully drain oil from pan and return to heat and deglaze with Vodka. Allow Vodka to reduce by half, then add pasta, chopped radicchio, and tomato vinaigrette and toss well to slightly warm the pasta.
Remove from heat, season with salt and pepper to taste, and garnish with shaved cheese. Place four equal portions in Radicchio leave cups, then serve immediately.
Background on the Sardine Factory:
Every city has that one restaurant you can’t miss, where celebrities feel at home and every other guest feels like a celebrity. The Sardine Factory has that cachet—world leaders, sports heroes and entertainment icons have made a tradition of dining in our historic Cannery Row setting. Our award-winning chefs prepare each delectable creations of fresh, sustainable seafood and USDA Prime Beef for you alone. The warm, friendly service will make you feel like a regular, and after just one visit--you will be. A choice from the wine collection complements any dish—after all, the restaurant has been recognized by Wine Spectator for over 20 of its 42 years. The Lounge’s live entertainment and affordable, flexible menu are a casual alternative to our other dining rooms. Whether a special occasion or casual night out, The Sardine Factory is a must in Monterey.
Background on Royal Rose The Company:
The “Salad Bowl of the World” gained some much-needed color, flavor and crunch in 1993 with the formation of Royal Rose LLC of Salinas, California. It proved to be the perfect combination “Old World vegetable meets New World agriculture power” and the results have been delicious.
Royal Rose took to growing and shipping four varieties of radicchio, a member of the chicory family that is revered in Italy and throughout Europe as a fresh, zesty addition to salads, pastas, pizzas and more. The vibrant color, pleasing bitterness and unmistakable crunch come together to form a unique addition to any meal.
It all started when Italian farmers Lucio Gomiero and Carlo Boscolo teamed up with Salinas Valley growers. With the packaged salad revolution about to explode, the timing couldn’t have been better. Royal Rose turned a seasonal vegetable into a year-round treat, following the sun through four growing regions to supply the growing market with field-fresh radicchio.
Led by company president Dennis Donohue (who also happens to be current mayor of Salinas), Royal Rose’s Fresher-Bigger-
Radicchio has begun to enjoy mainstream acceptance by consumers. McDonald’s now includes radicchio in its premium salads in many markets, and chefs all over the country have come to look beyond the salad, holding the versatile vegetable in high esteem and using it raw, grilled or sautéed and in a variety of specialized dishes.
Royal Rose Radicchio’s newest marketing campaign “Salads for Adults” ™ offers the Foodservice arena a new high-end, high-nutrition line of starters for the bar and restaurant. “Salads for Adults” product packaging and recipe cards are available for Retail outlets as well so that consumers see consistent messaging. Professionally developed recipes, social media applications, and cooking demonstration videos will support the campaign on the Royal Rose website www.radicchio.com.