Whitesburg KY

Caesar salad uses turkey

This hearty Caesar salad with leftover turkey will be a refreshing change from the carb-heavy feasts of Thanksgiving. To save time, the croutons could be made ahead.

Shredded Turkey And Arugula Caesar Salad With Grilled Croutons

Start to finish: 20 minutes

Servings: 4

1/4 pound baby arugula (about 5 cups loosely packed), washed and dried

2 tablespoons plus 2 teaspoons lemon juice

2 teaspoons finely grated lemon zest

4 oil-packed anchovy fillets

2 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.

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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