Jamie Oliver

Caesar on the lighter side

My own version of the classic Caesar salad

Thanks for voting. Why not leave a comment
Rate
(57)

Caesar on the lighter side

Serves 4
Cooks In20 minutes
DifficultySuper easy
Kid friendly
Nutrition per serving
  • Calories
    120
    6%
  • Fat
    9.3g
    13%
  • Saturates
    2.5g
    13%
  • Protein
    5.2g
    12%
  • Carbs
    3.7g
    1%
  • Sugar
    3.4g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

Nutrition per serving
  • Calories
    120
    6%
  • Fat
    9.3g
    13%
  • Saturates
    2.5g
    13%
  • Protein
    5.2g
    12%
  • Carbs
    3.7g
    1%
  • Sugar
    3.4g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

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.

Tips

If you have some leftover roast chicken, adding it to this salad is a great way of using it up.

Tip

View Comments

Jamie's world