I’m a big fan of Jamie Oliver. His recipes just work, are packed with flavour and are never too cheffy and complicated. I saw him make this low-fat Caesars salad dressing on his TV show – 15 Minute Meals and fell in love. I am a huge fan of a classic Caesars salad and love it with a classic coddled egg dressing. Its amongst my favourite foods, and I could probably eat it every day.
Jamie was making a chicken Caesars salad dish with all sorts of tasty bits and pieces, but I zoned in on the dressing. It doesn’t contain olive oil, but rather uses yoghurt instead, and since I had half a tub of low-fat yoghurt left over from making tzatziki the other day, I didn’t even need a trip to the shops to whip this up. I was also a little intrigued by his use of basil, not at all typical of a Caesars dressing.
I don’t yet have the 15 Minute Meals book, it’s definitely on my list. In the meantime I’m loving the show. Simple and quick recipes that are perfect for week night suppers. I love how everything is jam-packed with flavour, has shorter cooking times, and a good dose of fresh ingredients are thrown in the mix. Jamie has really focused in on healthy eating here, and since I am in dire need of calorie restriction, this is totally what I need right now.
He is quite loose with his measurements, which I don’t mind at all, so I adapted my recipe based on his splash of this and spoon of that, and to my taste. I reduced the amount of lemon as it is very tangy.
Recipe | Adapted from Jamie Olivers 15 minute Meals | makes about 350 – 400ml
- 5T low fat / fat-free yoghurt – 100ml
- 1T red wine vinegar
- 8 anchovy fillets
- 1T Worcestershire sauce
- 1t Dijon Mustard (Jamie uses English – I prefer Dijon)
- small handful of fresh basil leaves
- 1 clove of garlic, crushed
- 1/4 cup of fresh lemon juice (about 1 1/2 – 2 lemons)
- 50g Parmesan cheese (I used Pecorino)
- salt and pepper to taste
Place all the above ingredients into a food processor or liquidiser and whiz it up until it is well combined.
Store in a sealed container in the fridge and as use as required.
I am quite blown away by this dressing. It’s very lemony and could perhaps do with a little less, but with no oil, and only a little fat coming from the cheese, it will definitely become a staple in my house. It really does taste so similar to a Caesars dressing.
**PS ~ This post has become very popular so I thought I would add in a postscript. I make this dressing all the time these days and I prefer the following tweaks. I add olive oil and much less lemon, and by adding pesto the garlic is incorporated in a softer way, but you could also add another half a clove to the mix if you are a fan.
THIS IS MY CURRENT GO-TO
- 110ml yoghurt
- 1 Tbsp red wine vinegar
- 6 anchovy fillets
- 1Tbsp Worcestershire sauce
- 2 Tbsp basil pesto (if you don’t have fresh basil)
- 1t Dijon Mustard
- 1Tbsp lemon juice
- 40g Parmesan cheese(or pecorino)
- 3 Tbsp olive oil
- salt and pepper to taste
** I often leave out the cheese to save more calories and its still great.
* to see the recipe for my ‘action-packed’ Caesars salad with chicken and bacon, but with a classic dressing – clickity click over here.
I look forward to connecting with you again in the future.
Visit my Drizzle and Dip Facebook page to get updates of all my posts.
I can also be found enthusiastically pinning beautiful food images on Pinterest.