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.
Our Kind of Caesar Salad
Herb Roasted Turkey
- 2 lb. fresh boneless turkey breast
- 4 tbsp. mixed fresh rosemary, sage, thyme
- 1 clove garlic
- 2 tbsp. jovial extra virgin olive oil
- 2 tbsp. dry white wine
- 2½ tsp. sea salt
- 1/3 cup jovial extra virgin olive oil
- ¼ slice of fresh avocado
- ¼ cup of yogurt
- 1 tsp. fresh lemon juice
- ¾ cup loosely packed fresh herbs, like basil, chives, cilantro, parsley
- 3 anchovies filets (optional)
- ½ tsp. sea salt
- black pepper to taste
Roasting the Turkey
- Pre-heat the oven to 350ºF.
- Mince the garlic and fresh herbs together, and then whisk with olive oil and wine.
- 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.
- 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.
- Pour the herb mixture over the roast and rub into the meat with your hands.
- 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.
- Set aside to cool for at least 30 minutes before slicing.
Making the Salad
- In a blender, mix all ingredients and puree until smooth.
- Assemble the salad using lettuce, thick slices of turkey, cooked whole grains and the dressing. Grated or shaved cheese is optional.
- We use half of the roast for one large Caeser 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.