Caesar Salad with Turkey

One version of the classic version of this popular salad, Turkey Caesar Salad was certainly created by those who are not afraid of culinary experiments. This, of course, is not the most daring of the possible, but still the idea of ​​replacing chicken fillet with turkey pulp significantly affects the final result. The taste of the salad becomes more restrained, but no less interesting. Please note: Raw yolk is added to the sauce of the Caesar salad with turkey, so try to keep the egg as fresh as possible. It is better not to refuse anchovies: they add very original spicy notes to the taste of the salad.

Ingredients

• 400-500 g turkey breast fillet
• 2 heads of Romano salad
• 3 slices of yesterday's white bread
• 1 clove of garlic
• 1 yolk
• 50 g finely grated parmesan cheese
• 5 anchovy fillets, optional
• 1 tbsp. l. white wine vinegar
• olive oil
• salt freshly ground black pepper

Directions

1. Make the turkey Caesar croutons. Cut off the crust from the bread and cut the crumb into cubes with a side of 1.5–2 cm. Heat a little oil in a frying pan, fry the bread in it, stirring constantly, until it becomes golden brown on all sides.
2. For Caesar salad dressing, peel and crush the garlic in a mortar or chop with a knife together with 1 anchovy fillet in a paste, add salt and pepper and grind well.
3. Add yolk and vinegar, stir. Adding 1 tbsp. l. olive oil, beat with a whisk until a thick dressing is formed. Then add the parmesan. Caesar salad sauce with turkey is ready.
4. Cut a piece of turkey fillet into 2 cm thick slices, rub with salt, pepper and olive oil on all sides. Heat the grill or barbecue grate, grease with oil, place the turkey and fry over well-burnt coals, turning frequently, for about 12 minutes.
5. While the turkey is roasting, remove all dark or withered leaves from the romano, separate the rest from the stump. Leave medium-sized leaves intact, cut large ones into large pieces.
6. Put the lettuce leaves in a bowl, pour over the dressing, stir and arrange on plates. Place the rusks and turkey slices on top (you can cut them smaller, across). Season the Caesar salad with pepper and serve.