Tag: Jamie Oliver’s caesar salad

Caesar Salad Light

light caesar salad - trust in kim

Last weekend I was fortunate enough to be able to cook in my friends’ kitchen with a beautiful view. As we had all been overindulging throughout the weekend I decided to make us this healthier version of a Caesar Salad alongside tomato soup. It was delicious with the croutons, but it would be good without them too.

I found this recipe on Jamie Oliver’s website.

What you need for the salad and dressing:

  • 1 head romaine lettuce
  • 1/3 cup plain yogurt 
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon (or more) grated Parmesan cheese, plus some for the top
  • 2 teaspoons Worcestershire sauce
  • 1 small clove garlic, minced
  • juice of ½ lemon
  • 2 chopped anchovy fillets (optional)
  • 1/8 teaspoon sea salt
  • freshly ground pepper, to taste

What you need for optional croutons:

  • a few slices of bread cut into cubes (I used sourdough)
  • extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon dried sage
  • salt and pepper, to taste

What you do:

  1. To make the croutons, drizzle a little olive oil in a frying pan and let it heat on medium-high. Add the bread cubes and toss until they are lightly coated in olive oil. Add the garlic, sage, salt and pepper, and stir to combine. Toss from time to time, until the cubes are browned and crispy.
  2. Combine all the ingredients for the salad dressing.
  3. Chop the romaine, then toss with the dressing just before serving. Don’t use all the dressing to start with, as it might be too much; just add more if needed. I like to add an extra sprinkle of lemon juice to mine.
  4. Top with the croutons and serve.

caesar salad light - trust in kim

 

caesar salad light - trust in kim

jamie oliver caesar salad - trust in kim

 

Mexican Caesar Salad

 

chicken caesar salad - trust in kim

Here’s an interesting twist on the usual Caesar – this one has an avocado and yogurt in the dressing, and a few extra veggies, making it a pretty healthy salad.  The recipe comes from Jamie Oliver’s Save with Jamie.

I didn’t actually make this one myself; I’ve injured my shoulder and can’t cook, so my wonderful friend John came over and cooked this for me.

What you need:

  • 2 boneless chicken breasts
  • pinch of cayenne pepper
  • 2 pinches dried oregano
  • olive oil
  • 1 head of romaine lettuce
  • cherry tomatoes, cut in half
  • cucumber, sliced into rounds (I like to use the mini cukes, but English works too)
  • 1 ripe avocado
  • 1.5 oz Parmesan cheese
  • 1/2 clove garlic
  • 2 anchovy fillets (I used a bit of anchovy paste)
  • 5 tablespoons plain yogurt
  • juice of 1 lemon + an extra lemon just in case you need it
  • Worcestershire sauce
  • 3 tablespoons olive oil
  • 4 rashers of bacon
  • a small loaf of bread (we made it into garlic toast)

What you do:

  1. Place the chicken on a large sheet of parchment paper and toss it with salt, pepper, cayenne, oregano, and a little olive oil.  Fold the parchment paper over and flatten the chicken to about 3/4 inches thick by basking it with a rolling-pin.  Get  a grill pan or a cast iron frying pan really hot before placing the chicken in the pan.  Grill for 3-4 minutes per side.  It should get nice and browned.  Remove the chicken from the pan
  2. Fry the bacon until crispy, then let it sit on a paper towel to remove the excess fat..
  3. To make the dressing, put the avocado flesh, half the grated Parmesan, garlic, anchovies, yogurt, lemon juice, a few drops of Worcestershire, and the olive oil into a blender (or use an immersion blender as I did). Blend until smooth, then add a little salt and pepper to taste, and possible more lemon juice.
  4. Break pieces of washed and dried lettuce into a large bowl and add about half of the dressing, mixing until it is all coated. Toss in some tomatoes and cucumber rounds. You can either arrange the salad on a platter, or on individual serving plates: arrange the chicken on top, then crumble some bacon on top, along with some Parmesan.
  5. Enjoy with a nice loaf of warm crusty bread or garlic bread.