Creamy Caesar dressing, tender grilled turkey and crunchy croutons come together to form this dinner table staple. Turkey Caesar salad is a side dish you don’t want to pass up.
1 pound skin-on, boneless turkey breasts or tenderloins
3 cloves garlic
1/2 c extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped
Juice of 1 lemon
Kosher salt and ground pepper
4 (1/2-in-thick) slices focaccia or whole-wheat Italian bread
4 romaine lettuce hearts, halved lengthwise
Caesar dressing (optional):
Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper.
Flatten the turkey with a mallet or heavy skillet until about 1/8 inch thick.
Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing.
Grill the turkey until golden and crisp, 3 to 4 minutes per side. Using a digital meat thermometer, verify the internal temperature of the turkey has reached 165°F.
Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes.
Chop the lettuce and transfer to a bowl.
Cut the bread and turkey into bite-size pieces and add to the bowl.
Toss with the remaining dressing, parmesan and pepper to taste.
Garnish with more parmesan.