So here’s the thing — I love Caesar salad. I really love Caesar salad. But some days, the classic version feels like it’s plotting against me. Anchovies, heavy mayo, mystery croutons from a bag… it’s all a bit much when I’m trying to keep things light but still crave something indulgent and properly satisfying. Enter: this healthy Caesar — creamy, punchy, and completely meat-free.
The first time I made this, it was a Tuesday. You know, one of those “I’m being good this week” attempts. I’d boiled some eggs for meal prep (which I never do), had some wilting romaine in the fridge, and honestly, I was too tired to do anything more ambitious than “chop and toss.” But the magic happened in the blender — that Greek yogurt dressing hit all the right notes: tangy, salty, garlicky, and creamy without the grease. One bite in, and I knew. This wasn’t just a substitute. It was a keeper.
Why You’ll Love It
- Creamy Caesar vibes, minus the heavy stuff
- No anchovies or mayo — but still big flavour
- Greek yogurt base = protein-packed dressing
- Crispy tofu or grilled chicken = choose your own adventure
- Make-ahead friendly — perfect for lunchboxes
- Customise it endlessly — eggs, no eggs, croutons, no rules
Ingredients
- 1 large head romaine lettuce (approx. 400g)
- ⅓ cup grated parmesan
- 3–4 eggs
- 4 oz homemade or store-bought croutons
- Optional protein: crispy tofu, grilled chicken, or whatever you fancy
For the dressing:
- 1 cup Greek yogurt (non-fat or full-fat, up to you)
- 1 tbsp Dijon mustard
- 1–2 garlic cloves
- 2 tsp capers (plus a bit of brine)
- ⅓ cup grated parmesan
- 2 tbsp lemon juice (about 1 lemon)
- 1–2 tbsp extra virgin olive oil
- Salt & black pepper, to taste
How to Make It
Crisp up your lettuce:
Chop the romaine into big, bite-sized chunks. Soak in ice-cold water for 10 minutes if you want next-level crunch. Drain and spin it dry — soggy lettuce is a crime.
Boil the eggs:
Soft or hard — your call. I do 9 minutes for something in-between. Run under cold water and let them chill out in the fridge while you do the rest.
Blend the dressing:
Toss all the dressing ingredients into a blender or food processor: yogurt, Dijon, garlic, capers, parmesan, lemon juice, salt, pepper, and a drizzle of oil. Blend until smooth and creamy. Taste and tweak.
Grate or chop your eggs:
Once cool, peel and either grate them (yes, really — game-changer) or chop into chunks. Set aside for now. Try not to snack on too many bits.
Toss the salad base:
In a big bowl, add the lettuce, ¾ of the parmesan, most of the croutons, and the grated eggs. Pour over half the dressing and toss gently with your hands or salad tongs. You want everything just coated, not drowned.
Finish and layer:
Top with more croutons, the rest of the cheese, and any protein if using. Drizzle with the remaining dressing. Add black pepper like you mean it.
Common Mistakes and How to Dodge Them
My lettuce is limp!
Did you skip the ice bath? That soak is the secret to restaurant-level crunch. Don’t skip it!
Too thick dressing?
Add a splash of water or lemon juice and blend again. Yogurt can vary in thickness.
No blender?
Mash the capers and garlic with a fork, then whisk everything by hand. It’ll still be fab.
Eggs too soft to grate?
Try chopping instead — or just nestle slices on top. It all ends up in the same place.
Storage and Reheating
Fridge: This salad is best fresh, but you can store components separately for 2–3 days. If already dressed, eat within 24 hours or it gets sad.
Freezer: No. Just… no. Lettuce doesn’t come back from that.
Reheating: Not necessary. If you’re adding cooked protein, warm it separately before serving.
Frequently Asked Questions
Is this dressing vegan?
Nope, but you can easily make it vegan with plant-based yogurt and cheese. Just skip the eggs too.
Can I use kale instead of romaine?
Yes — just massage it a bit with olive oil first so it softens.
Can I make the dressing in advance?
Absolutely! It keeps in the fridge for up to 4 days.
What are good protein add-ins?
Crispy tofu, grilled chicken, tempeh, or even roasted chickpeas.
Nutrition Facts (Per Serving)
- Calories: 321
- Fat: 14g
- Carbs: 27g
- Protein: 22g
- Sodium: 641mg
- Sugar: 4g
Jamie Oliver Healthy Caesar Salad
Description
A fresh and creamy Caesar salad with a tangy Greek yogurt dressing, crisp romaine, grated egg, parmesan, and crunchy croutons — all the flavour, none of the guilt.
Ingredients
For the dressing:
Instructions
- Soak lettuce in ice water, then dry thoroughly.
- Boil eggs, cool, and grate or chop.
- Blend all dressing ingredients until smooth.
- Toss lettuce, cheese, eggs, and croutons with half the dressing.
- Top with remaining croutons, cheese, and dressing. Add optional protein.
- Serve chilled with plenty of black pepper.
Notes
- Ice bath makes the lettuce ultra-crisp.
- Adjust dressing thickness with lemon juice or water.
- Grated egg mixes better than chopped — but either works.
- Store dressing separately for best leftovers.