Shredded Turkey and Arugula Caesar Salad |
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Prep Time: 14 Minutes Cook Time: 6 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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.
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