Liz’s Caesar Salad Dressing 

This is a slightly lower fat version, with the yoghurt adding a nice tang too, of a classic summer salad dressing named after Caesar Cardini, the Italian-born restaurateur who invented it in 1924 in Tijuana, Mexico.  Allegedly.


  • 2 cloves of garlic, peeled

  • 3 anchovy fillets

  • 2 tsp Worcestershire sauce

  • 1 cup (250ml) low fat plain yoghurt

  • juice of half a lemon

  • 1 handful finely grated parmesan cheese

  • salt & black pepper as you like

Method by hand

Bash the garlic and anchovies to absolute surrender with a pestle and mortar or the end of a rolling pin in a a very solid bowl, then whisk thoroughly with all other ingredients.

Method by food processor

Pulse all together – boom, job done.  Don’t over blend if you like a bit of texture in the dressing.

You can add about 2 table spoons of lovely olive oil into the mix if you like (I like), but that defeats the low fat factor.  

Serve over crispy Cos lettuce, or any other leaves you fancy, with croutons and extra grated cheese on top.  

Since this is not an authentic version of a Caesar salad it gives you licence to add any other bits you choose, like some fabulously healthy super food sprouting seeds, or chopped courgette for added bite, or maybe even some toasted nuts if you feeling like really going a bit wild.

Croutons to go with the Caesar Salad

Slice and dice (about 1.5cm diameter) old bread - doesn’t matter what sort.  Put into an oven dish with a good slosh of nice (but not your best) olive oil, some crushed garlic if you like, and a bit of ground black pepper. They shouldn’t need salt because bread already has salt in it.  Throw the cubes around in the oil until they are pretty much covered on all sides.

Put the dish in the pre heated oven, gas mark 6/200C, for about 10-15 mins or until the cubes have all got a little toasty look, then remove and allow to cool before using. If they have been toasted right through these will last quite a while in an airtight container but they probably won’t make it into a container because they are so yummy, and not just on a salad - use in soups too, or just as a little nibble with a glass of wine.

Liz Haughton