Place the egg yolks, garlic, vinegar, mustard, anchovies and black pepper in a liquidiser and blitz until smooth. Add the oil in a thin stream until the dressing comes together. The dressing should coat the lettuce leaves nicely but not be too thick. If the dressing is too thick, add a touch of water.
Heat the oil and sauté the turkey slices for 2-3 minutes on each side until just cooked, then keep warm.
Make sure the lettuce is well drained then dress the leaves with the dressing and stir through the bread cubes.
Place in deep bowls and top with the cooked warmed turkey slices and Parmesan cheese shavings.
Copyright Phil Vickery