Shredded Turkey and Arugula Caesar Salad

• 4 anchovy fillets, oil-packed
• 2 large garlic cloves
• 12 cup extra virgin olive oil
• 2 teaspoons lemon zest, finely grated
• 2 tablespoons lemon juice, plus
• 2 teaspoons lemon juice
• 1 tablespoon Dijon mustard
• 12 teaspoon salt
• 14 teaspoon black peppercorns
• 14 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.

anchovy, garlic, extra virgin olive oil, lemon zest, lemon juice, lemon juice, mustard, salt, black peppercorns, parmesan cheese, baguettes, baby arugula, turkey, cherry tomatoes

Taken from www.food.com/recipe/shredded-turkey-and-arugula-caesar-salad-343393 (may not work)