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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shredded Turkey and Arugula Caesar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions