Shredded Turkey And Arugula Caesar Salad

Total Time: 20 mins Preparation Time: 14 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.