Dressed Caesar salad, green leaves on a plate

Caesar on the lighter side

My version of the classic Caesar salad

Dressed Caesar salad, green leaves on a plate

20 mins

Super easy

serves 4

About the recipe

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.


nutrition per serving

120

Calories


9.3g

Fat


2.5g

Saturates


3.4g

Sugars


5.2g

Protein


3.7g

Carbs


of an adult’s reference intake


Recipe From

The Kitchen Garden Project

The Kitchen Garden Project

By Jamie Oliver

Ingredients

1 cos or romaine lettuce

1 clove of garlic

2 tablespoons olive oil

30g Parmesan cheese, plus extra to serve

½ a lemon

2 teaspoons Worcestershire sauce

75g low-fat natural yoghurt

2 anchovy fillets, in olive oil

Top Tip

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

Method

  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, mix with the olive oil, and put in a bowl. Grate in the Parmesan and squeeze in the lemon juice. Add the Worcestershire sauce and yoghurt, and whisk together.
  3. Roughly chop and add the anchovies, season with a little sea salt and freshly ground black pepper, 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.

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