Making the special Caesar sauce:
- Mayonnaise - 300 gr.
- Balsamic vinegar - 5 gr.
- Worcester sauce - 5 gr.
- Peeled garlic - 5 gr.
- Powdered Sugar - 15 gr.
- Canned anchovy - 40 gr.
- Capers - 3 gr.
Mix all the ingredients for the sauce in a blender until smooth.
Wash, dry and tear lettuce leaves by hand.
Pour the cream of the turkey breast, add fresh thyme, salt, pepper and marinate for an hour. Fry the turkey breast until cooked (it is better to grill in a pan to get a grill pattern).
Toast croutons from white bread in the oven (you can slightly salt for taste).
Mix lettuce, croutons with sauce and put in the middle of the plate.
Cut the breast across the fibers and put on one side of the salad. Sprinkle grated cheese with PARMEZAN on top of the salad.