When I found out that I was going to get to go to New York and meet Tyler Florence, I was floored. Not only was I going to meet him but I was going to learn how to make some great salads. I have to admit for a foodie like me who lives here in Utah, it was a once in a lifetime chance! It was a quick trip. I just took a plane to New York, arrived about 1 1/2 hours before the event, went to the event, went back to the hotel, went to bed, woke up, and hopped on a plane back home. For me it was well worth it.
The event was held at the Rustico Cooking School and was hosted by Wish-Bone Dressing. The event had a fun title. They called it “Live from New York It’s Salad Night.” The whole even was so fun. The best part had to be when Tyler taught us how to make 3 fantastic salads.
It felt like we were all just hanging out with Tyler in his home watching him cook. He gave us a lot of fun tips too. My favorite tip was with the first salad – Arugula, Roasted Cherry Tomatoes, & Bocconcini Salad. I have never tasted or made roasted tomatoes before, but let me tell you it’s the way to go. I never would have thought to roast tomatoes and put them in a salad. I will be now. The flavor that the tomato gets is fabulous. I have some video of it. Check it out. There is another tip in the video about fresh herbs!
Next, he showed us a Grilled Tuna, Arugula, Fennel, Black-Eyed Peas and Tomato Salad. Now you can use canned tuna in place of the tuna steaks, but the tuna steak was awesome. I also never would have thought to put black-eyed peas and tuna in a salad but it worked.
The last salad – Grilled Italian Chicken Salad with Romaine Spears and Red Peppers – was my favorite. So much fun stuff with this one plus it tasted fabulous. First fun tip with this one was, you marinate the chicken in Italian dressing and grill it. Then after it is grilled, you douse it with some more dressing which gives you a very flavorful and moist chicken. Another great tip was grilling lemons for this salad. The grilled lemon flavor is even better than regular fresh lemon juice. YUM! Then you top this salad with bread crumbs. Now these aren’t your regular bread crumbs. They are GREEN bread crumbs. They turn green when you put them in the food processor with parsley and lemon juice. Then you toast them in the oven before putting them on the salad! YUM, YUM!!!!! Then this salad also had roasted red pepper which is a fav of mine.
As you can see, it was just an awesome thing to attend. Tomorrow I will share the other dishes that we ate that night – a yummy pasta dish and tasty dessert! So make sure to stop back tomorrow. I also got a great gift back at the event and the people from Wish-Bone have been nice enough to give me one to give to one of you lucky people! The gift bag includes a signed Tyler Florence cookbook, a great salad container, salad tongs, two bottles of dressing and an apron. The retail value is around $45. I had to leave my dressing in New York. Since I only took a carry on the salad dressing wouldn’t pass the 3 oz. TSA requirement! :( Oh well, but you will get yours at your door. So you have until Friday May 7 at 10 pm (MST) to enter and all you have to do is leave a comment on this post as to which salad sounds the best to you.
I also learn that Wish-Bone dressings not only add delicious flavor, but oils like those in Wish-Bone help the body better absorb Vitamins A & E from salads, as compared to salad without dressing. So these salads are even better for you!
Arugula, Roasted Cherry Tomatoes, & Bocconcini Salad
- 32 cherry tomatoes, on vine
- 1/4 cup olive oil
- 2 cloves garlic, thinly sliced
- 4 sprigs fresh thyme leaves
- 6 cups lightly packed baby arugula or baby spinach leaves
- 3/4 cup Wish-Bone® Italian Dressing
- 24 bocconcini (fresh mozzarella cheese balls)
- 1/2 cup fresh basil leaves
- Preheat oven 350°.
- Arrange tomatoes in roasting pan, then drizzle with olive oil. Add garlic and thyme. Season, if desired, with salt and pepper. Roast 15 minutes or until tomatoes are tender and start to burst.
- Toss arugula with Wish-Bone® Italian Dressing in large bowl. Arrange arugula on serving platter, then top with tomatoes and bocconcini. Garnish with basil leaves. Season, if desired, with sea salt and pepper. Serves 4
Grilled Tuna, Arugula, Fennel, Black-Eyed Peas and Tomato Salad
- 1/4 cup olive oil
- 2 thick cut tuna steaks (about 8 oz. ea.)
- 3/4 cup Wish-Bone® Balsamic Vinaigrette Dressing, divided
- 4 to 6 heirloom tomatoes, cut into 1/4-inch-thick slices
- 3 cups canned black-eyed peas, rinsed and drained
- 1 small fennel bulb, trimmed and thinly sliced
- 4 cups baby arugula
- 4 to 6 sprigs chives, cut into 1-inch pieces
- 1 Tbsp. tarragon leaves
- Drizzle olive oil on tuna and season, if desired, with salt and pepper. Heat 12-inch skillet over high heat and cook tuna, turning once, 6 minutes or until seared on the outside and rare in the center. When tuna is almost done, brush with 1/4 cup Wish-Bone® Balsamic Vinaigrette Dressing. Remove tuna from skillet and set aside.
- Arrange tomatoes on large platter in single layer. Combine black-eyed peas, fennel, arugula and remaining 1/2 cup Dressing in large bowl.
- Arrange tuna on tomatoes, then top with salad mixture and drizzle, if desired, with additional Dressing. Garnish with chives and tarragon. Serves 4.
Grilled Italian Chicken Salad with Romaine Spears and Red Peppers
- 4 large boneless, skinless chicken breasts (about 1-1/2 lbs.)
- 1-1/2 cups Wish-Bone® Italian Dressing, divided
- 4 lemons, cut in half
- 1 red bell pepper, sliced into thick strips
- 2 cups panko bread crumbs
- 1/2 cup flat-leaf parsley
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- Kosher salt and ground black pepper
- 3 heads romaine lettuce hearts, quartered lengthwise
- Preheat oven 350°.
- Add chicken and 1 cup Wish-Bone® Italian Dressing in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator 1 hour.
- Remove chicken from marinade, discarding marinade. Heat large nonstick grill pan over medium heat and cook chicken, turning once, 15 minutes or until chicken is thoroughly cooked. Grill lemons and red pepper, turning once, 5 minutes; set aside.
- Pulse bread crumbs, garlic, parsley, olive oil and salt and pepper in food processor several times until crumbs turn bright green. Spread crumbs on baking sheet, then bake 7 minutes or until crispy.
- Arrange lettuce on large platter, then top with grilled chicken and peppers. Drizzle with remaining Dressing. Sprinkle with some of the toasted bread crumbs, reserve remaining crumbs to use another day. Then squeeze grilled lemons over salad. Garnish, if desired, with parsley.