Shredded Turkey and Arugula Caesar Salad Recipe

Name: Shredded Turkey and Arugula Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 anchovy fillets, oil-packed; 2 large garlic cloves; ½ cup extra virgin olive oil; 2 teaspoons lemon zest, finely grated; 2 tablespoons lemon juice, plus; 2 teaspoons lemon juice; 1 tablespoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon black peppercorns; ¼ cup parmesan cheese, finely grated; 4 slices French baguettes, cut 1-inch thick on an extreme diagonal; 14 lb baby arugula (about 5 cups loosely packed); 2 cups cooked turkey, shredded; 2 cups cherry tomatoes, halved

Servings: persons

4 anchovy fillets, oil-packed
2 large garlic cloves
½ cup extra virgin olive oil
2 teaspoons lemon zest, finely grated
2 tablespoons lemon juice, plus
2 teaspoons lemon juice
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon black peppercorns
¼ cup parmesan cheese, finely grated
4 slices French baguettes, cut 1-inch thick on an extreme diagonal
14 lb baby arugula (about 5 cups loosely packed)
2 cups cooked turkey, shredded
2 cups cherry tomatoes, halved

1
Heat a grill pan or broiler.
2
Combine the anchovies, garlic, 6 Tbsps.
3
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.
4
Add 2 Tbsps.
5
of the Parmesan cheese; blend to incorporate.
6
Brush the bread with the remaining 2 Tbsps.
7
olive oil; season with salt, if you like.
8
Grill or broil the bread until dark around the edges and golden brown at the center, 1-2 minutes per side.
9
Cut each slice into 10 cubes (the bread also can be served whole).
10
Pulse the dressing in the blender; place the arugula in a large bowl.
11
Add a bit of the dressing; toss to coat.
12
Divide the arugula among 4 serving plates; sprinkle with 1 tablespoons of the Parmesan.
13
Toss the turkey in a bowl with the remaining dressing; divide it among the plates of arugula.
14
Sprinkle with remaining 1 tablespoons of the Parmesan; arrange the croutons and tomatoes around the salad.

1505

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 anchovy fillets, oil-packed, 2 large garlic cloves, ½ cup extra virgin olive oil, 2 teaspoons lemon zest, finely grated, and more.

Yes, Shredded Turkey and Arugula Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shredded Turkey and Arugula Caesar Salad

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