Archive of BBC Food Recipes

Low-fat Caesar salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
This easy Caesar salad recipe uses all the ingredients you’d expect to find, but varies the method to make it lighter.


  1. Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove.

  2. Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces.

  3. Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.)

  4. With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper.

  5. Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve.


  • 2-3 slices sourdough bread, depending on size
  • 1 tsp olive oil
  • 1 garlic clove, peeled
  • 2 heads Cos lettuce, leaves separated and torn
  • 1 tbsp finely grated parmesan cheese

For the dressing

  • 1 free-range egg yolk
  • 4 anchovies in olive oil, drained, oil reserved
  • ½ garlic clove, grated
  • ½ lemon, juice and zest
  • 1 tsp Dijon mustard
  • 25g/1oz parmesan cheese, finely grated
  • 30ml/1fl oz olive oil
  • black pepper

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Low-fat Caesar salad

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