Caesar on the lighter side

Serves 4

  • 1 cos lettuce, or romaine

  • 1 clove of garlic

  • 75 g low-fat natural yogurt

  • 2 tablespoons olive oil

  • a handful of Parmesan cheese, freshly grated, plus extra to serve

  • 2 teaspoons Worcestershire sauce

  • juice of ½ a lemon

  • 2 anchovy fillets , in olive oil

  • sea salt

  • freshly ground black pepper

I've made my own version of the classic Caesar salad, which is a little bit healthier on the dressing – it's all about taking influences from the original dish and bigging up the flavours and textures where you can.







1. Snap off and discard any wilting or dark green outer lettuce leaves. Trim the leaves, then cut the head into quarters lengthways. Chop into chunks and get rid of the core. Wash under cold running water and dry in a salad spinner.



2. To make the dressing, peel and finely chop the garlic. Whisk the yoghurt, olive oil, grated Parmesan, Worcestershire sauce, garlic and lemon juice together in a bowl.



3. Roughly chop and add the anchovies, season and whisk again.



4. Toss the lettuce in the dressing, then scoop the salad into a serving bowl.



5. Coarsely grate over a little extra Parmesan, if you like. Toss again, then serve.

Nutritional Information

Caesar on the lighter side

My own version of the classic Caesar salad

0 foodies cooked this
A little bit healthier on the dressing, this salad is all about taking influences from the original dish and bigging up the flavours and textures.
Serves 4
20m
Super easy
Method

I've made my own version of the classic Caesar salad, which is a little bit healthier on the dressing – it's all about taking influences from the original dish and bigging up the flavours and textures where you can.



1. Snap off and discard any wilting or dark green outer lettuce leaves. Trim the leaves, then cut the head into quarters lengthways. Chop into chunks and get rid of the core. Wash under cold running water and dry in a salad spinner.

2. To make the dressing, peel and finely chop the garlic. Whisk the yoghurt, olive oil, grated Parmesan, Worcestershire sauce, garlic and lemon juice together in a bowl.

3. Roughly chop and add the anchovies, season and whisk again.

4. Toss the lettuce in the dressing, then scoop the salad into a serving bowl.

5. Coarsely grate over a little extra Parmesan, if you like. Toss again, then serve.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Tip

If you have some leftover roast chicken, adding it to this salad is a great way of using it up.
Nutritional Information Amount per serving:
  • Calories 120 6%
  • Carbs 3.7g 2%
  • Sugar 3.4g 4%
  • Fat 9.3g 13%
  • Saturates 2.5g 13%
  • Protein 5.2g 12%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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