Caesar salad used to intimidate me — the anchovies, the raw garlic, the unspoken pressure to make it taste like something from a posh café. But this one? This one’s friendly. It’s the “you’ve got half a lettuce and a tub of yoghurt, let’s make something glorious” kind of recipe.
I made this version on a lazy Tuesday, standing barefoot in the kitchen with a bowl in one hand and a spoon in the other, just mixing as I went. No blender, no eggs, no drama. And when I tasted it? Creamy, tangy, salty — everything a Caesar dressing should be, but lighter. It clung to the lettuce in just the right way. The anchovy wasn’t fishy, just… essential. If you’ve ever doubted anchovies, this might be your turning point.
And if you’ve got leftover roast chicken? Chuck it on top. That turns this from a salad into an actual meal. The kind that feels like it came from a restaurant, but you’re eating it in socks on your sofa.
Why You’ll Love It
- All the Caesar flavour, none of the mayo – the yoghurt keeps it light but lush.
- You don’t need a blender or food processor – just a bowl and a whisk.
- It’s ready in under 10 minutes – perfect for last-minute lunches or lazy dinners.
- Great for using up leftover chicken or crusty bread – homemade croutons, anyone?
- Customisable – make it punchier, cheesier, creamier… your call.
- Tastes fancy but feels easy – kitchen confidence in a bowl.
Ingredients
- 1 cos (romaine) lettuce
- 1 clove garlic
- 2 tbsp olive oil
- 30g Parmesan cheese, plus extra for topping
- ½ lemon
- 2 tsp Worcestershire sauce
- 75g low-fat natural yoghurt
- 2 anchovy fillets in oil
- Salt and freshly ground black pepper
How to Make It
Prep your greens:
Peel off any tired or sad-looking outer lettuce leaves. Quarter the head lengthwise, then chop into chunky bite-size bits. Rinse under cold water and spin dry — no one likes soggy salad.
Smash your garlic:
Finely chop or grate the garlic. Add it to a bowl with the olive oil. Let it sit for a moment so the oil gets all garlicky and fragrant.
Build the dressing:
To the garlic oil, add the yoghurt, grated Parmesan, lemon juice, and Worcestershire sauce. Whisk it until it comes together and looks creamy and glossy.
Add the anchovies like a rebel:
Roughly chop the anchovies and stir them in. You don’t need to pulverise them — a little chunk is okay. They melt into the background like secret umami bombs.
Season and taste:
Add a pinch of salt and a few cracks of black pepper. Taste it. Need more zing? Squeeze a bit more lemon. Want more oomph? Extra cheese. It’s your salad now.
Toss and serve:
Pour the dressing over the lettuce and toss gently to coat. Don’t drown it — Caesar salad isn’t soup. Transfer to a serving bowl.
Finish with flair:
Grate over a little extra Parmesan right before serving. If you’ve got croutons or roast chicken, now’s the time to toss them on. You’ve earned it.
Common Mistakes and How to Dodge Them
Why does it taste too fishy?
You’ve likely over-anchovied or used poor quality ones. Two fillets are plenty, and they should melt in, not dominate.
My dressing’s too runny!
Your yoghurt might be too thin. Use a thick, Greek-style one — or just skip the lemon until the end and add bit by bit.
It’s bland. What did I miss?
Probably salt. Parmesan and anchovies are salty, but you might still need a pinch more. And make sure your lemon’s fresh — bottled juice won’t cut it.
Do I have to use raw garlic?
Nope! Roast it for a sweeter vibe, or just use half a clove if you’re garlic-shy.
Storage and Reheating
Fridge: Dressing keeps for 2–3 days in a sealed jar. It might separate a bit — just stir or shake it.
Freezer: Not this one. Dairy-based dressings don’t freeze well.
Reheating: Not needed. Caesar salad is a cool and crisp affair.
Frequently Asked Questions
Can I make it vegetarian?
Leave out the anchovies and use a bit of soy sauce or miso for umami. Not quite the same, but still tasty.
What if I don’t have Worcestershire sauce?
Use a tiny splash of soy sauce and a drop of vinegar. Or skip it — the anchovies do a lot.
Can I use full-fat yoghurt?
Please do! It’s creamier and richer. Just balance the tang with a little less lemon juice if needed.
Is it safe for kids?
Yup. Anchovies and Parmesan are both fine for little ones (though maybe skip the extra pepper).
Nutrition Facts (Per Serving):
- Calories: ~180
- Fat: 14g
- Carbs: 4g
- Protein: 9g
- Sodium: ~280mg
- Sugar: ~2g
Jamie Oliver Caesar Salad Dressing
Description
A creamy, tangy Caesar dressing made lighter with yoghurt and packed with bold flavour — anchovies, garlic, lemon, and Parmesan make it unforgettable.
Ingredients
Instructions
- Prep lettuce: rinse, chop, and dry well.
- Mix olive oil and garlic in a bowl.
- Add yoghurt, lemon juice, Worcestershire, and Parmesan.
- Stir in chopped anchovies.
- Season with salt and pepper to taste.
- Toss lettuce in dressing, top with more Parmesan.
- Add chicken or croutons if you fancy.
Notes
- Use thick yoghurt for best results — thin ones make watery dressing.
- Anchovies are key but go easy if you’re new to them.
- Parmesan adds saltiness, so season carefully.
- Great with grilled chicken, croutons, or even roasted chickpeas for crunch.