Our Kind of Caesar Salad

We roast an herbed turkey breast first, so we have leftovers for sandwiches, then we make a refreshing Caesar Dressing our way with lots of jovial extra virgin olive oil, anchovies, yogurt, avocado and herbs

Instructions

Roasting the Turkey

1. Pre-heat the oven to 350ºF.
2. Mince the garlic and fresh herbs together, and then whisk with olive oil and wine.
3. Rub the turkey with a good quantity of sea salt, we used 2½ tsp., which is needed for such a thick roast. Feel free to adjust down to suit your taste.
4. Place the roast in a small baking dish. We like to use a Pyrex glass container that really hugs the meat because it keeps all of the juices near the roast, keeping things tender. The juices will evaporate in a larger roasting pan.
5. Pour the herb mixture over the roast and rub into the meat with your hands.
6. Bake until a meat thermometer registers 170°F, which will take at least 1 hour. A thermometer is recommended here, but if you do not have one, you must make a slice in the center to ensure the juices and the meat are no longer pink.
7. Set aside to cool for at least 30 minutes before slicing.

Making the Salad

1. In a blender, mix all ingredients and puree until smooth.
2. Assemble the salad using lettuce, thick slices of turkey, cooked whole grains and the dressing. Grated or shaved cheese is optional.

Notes

• We use half of the roast for one large Caesar Salad for a family of four. We cut ¼ of the roast on each of the smaller ends for the salad, leaving the middle for larger slices for sandwiches.
• You can also keep using the turkey for salad or toss into stir fries or pasta dishes later in the week.
• This recipe will yield ¾ cup of salad dressing, which you can store in a sealed container for up to 3 days.