Shredded Turkey and Arugula Caesar Salad

Submitted by Busters friend

"This hearty Caesar salad with leftover turkey from "How to Cook a Turkey and All the Other Trimmings," by the editors of Fine Cooking magazine comes from the Tribune's Food & Drink Weekly. This is also awesome with leftover smoked turkey, chicken & duck. To save time, make the croutons ahead."

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 anchovy fillets, oil-packed
• 2 large garlic cloves
• 1⁄2 cup extra virgin olive oil
• 2 teaspoons lemon zest, finely grated
• 2 tablespoons lemon juice, plus
• 2 teaspoons lemon juice
• 1 tablespoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black peppercorns
• 1⁄4 cup parmesan cheese, finely grated
• 4 slices French baguettes, cut 1-inch thick on an extreme diagonal
• 1⁄4 lb baby arugula (about 5 cups loosely packed)
• 2 cups cooked turkey, shredded
• 2 cups cherry tomatoes, halved

directions

1. Heat a grill pan or broiler.
2. Combine the anchovies, garlic, 6 Tbsps. of the olive oil, lemon zest and juice, mustard, salt and peppercorns in a blender; blend thoroughly until most of the peppercorns are well broken up and the dressing is emulsified. Add 2 Tbsps. of the Parmesan cheese; blend to incorporate.
3. Brush the bread with the remaining 2 Tbsps. olive oil; season with salt, if you like. Grill or broil the bread until dark around the edges and golden brown at the center, 1-2 minutes per side. Cut each slice into 10 cubes (the bread also can be served whole).
4. Pulse the dressing in the blender; place the arugula in a large bowl. Add a bit of the dressing; toss to coat. Divide the arugula among 4 serving plates; sprinkle with 1 tablespoons of the Parmesan.
5. Toss the turkey in a bowl with the remaining dressing; divide it among the plates of arugula.
6. Sprinkle with remaining 1 tablespoons of the Parmesan; arrange the croutons and tomatoes around the salad.