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Caesar on the lighter side

Caesar on the lighter side

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Caesar on the lighter side

My own version of the classic Caesar salad

My own version of the classic Caesar salad

Serves 4

Cooks In20 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 120 6%

  • Fat 9.3g 13%

  • Saturates 2.5g 13%

  • Sugars 3.4g 4%

  • Protein 5.2g 10%

  • Carbs 3.7g 1%

Of an adult's reference intake


  • 1 cos lettuce , or romaine
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • ½ a lemon
  • 30 g Parmesan cheese , plus extra to serve
  • 2 teaspoons Worcestershire sauce
  • 75 g low-fat natural yoghurt
  • 2 anchovy fillets , in olive oil

recipe adapted from

The Kitchen Garden Project


  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.


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

Watch the video: On The Lighter Side concert by the Camerata Chamber Choir, Saturday May 20, 2017 Part 2


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