Shredded Turkey And Arugula Caesar Salad With Grilled Croutons
Start to finish: 20 minutes
2 tablespoons plus 2 teaspoons lemon juice
2 teaspoons finely grated lemon zest
4 oil-packed anchovy fillets
large cloves garlic
1/4 teaspoon black peppercorns
8 tablespoons extra-virgin olive oil, divided
1 tablespoon Dijon mustard
Kosher salt
4 tablespoons finely grated Parmesan cheese, divided
4 slices French baguette, cut 1 inch thick on an extreme diagonal
2 cups shredded cooked turkey
2 cups halved cherry tomatoes
Heat a gas grill or the broiler. Place the arugula in a large bowl, then cover with a damp paper towel and refrigerate.
In a blender, combine the lemon juice and zest, anchovies, garlic, peppercorns, 6 tablespoons of the olive oil, the mustard and 1/2 teaspoon salt. Blend thoroughly until most of the peppercorns are well broken up and the dressing is emulsified.
Add 2 tablespoons of the Parmesan cheese and blend to incorporate. Leave the dressing in the blender.
Brush the bread with the remaining 2 tablespoons olive oil, then season each slice with salt. Grill or broil the bread until dark around the edges and golden brown at the center, 1 to 2 minutes per side.
If desired, cut each bread slice into 10 cubes. The bread also can be served whole.
Pulse the dressing in the blender. Add a bit of the dressing to the arugula and toss to coat.
Divide the arugula among 4 serving plates and sprinkle with some of the remaining Parmesan.
In a medium bowl, toss the turkey with the remaining dressing, then divide it between the plates of arugula. Sprinkle with Parmesan and arrange the croutons and tomatoes around the salad.
• Makes 4 servings.
Recipe from "How to Cook a Turkey and All the Other Trimmings," by the editors of Fine Cooking magazine, Taunton Press, 2007.
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