Caesar Salad Dressing Jamie Oliver delivers traditional Caesar taste, as long as you pick your Worcestershire sauce wisely, this easy mayonnaise-based dish is anchovy-free (see recipe note). The Jamie Oliver recipe makes around 3/4 cup, which is plenty for 6 side salads.
Why This Recipe Works
- An emulsified dressing adheres to the surface of waxy, hydrophobic lettuce leaves, resulting in uniform coating and improved flavor in each mouthful.
- This Jamie Oliver Caesar dressing is delicious. I adore vinaigrettes, but sometimes a creamy dressing is all you need. I’ve been feeling melancholy recently, so I decided to indulge in a traditional Caesar salad.
- This Jamie Oliver Caesar salad dressing just calls for a few cupboard staples. Stir everything together while baking some croutons, and you’re ready to make restaurant-quality Caesar salads at home.
What is salad dressing?
Salad dressing is a salad sauce. Dressings are used on almost all green salads, but they can also be used to make bean salads, noodle or pasta salads, antipasti, and potato salads.
Ingredients That you’ll need:
- Lettuce Romaine: You can rip it or chop it, but consistent portions are simpler to consume.
- Croutons: Although store-bought works, handmade is preferable! And it’s not that tough; I’ll show you how.
- Parmesan cheese: You may use grated, shredded, or shaved zucchini. Buying an entire block or wedge of cheese and shredding it yourself, on the other hand, produces the greatest flavor.
- Dressing for Caesar: Once again, homemade is far superior to bottled. Make a big quantity and keep it on hand for salads all week.
How To Make Jamie Oliver Caesar Salad Dressing?
Make The Croutons:
- Heat the oven to 375°F.
- Drizzle enough olive oil over the bread cubes to gently cover them all. Toss with salt and pepper.
- Spread out onto a sheet pan and bake for 7-10 minutes, or until the edges begin to brown. Keep an eye on them to make sure they don’t burn, and stir and toss them as required.
- Set aside while you finish making the remainder of the salad. Can be prepared ahead of time and kept in an airtight container.
Make Your Dressing:
- Combine all of the ingredients in a mixing bowl.
- Keep refrigerated until ready to use. Can be made at least one week ahead of time.
Assemble The Salad:
- Toss the lettuce in a large mixing bowl with enough dressing to gently coat the leaves (or to your preference). You may not require the entire amount of dressing.
- Toss in half of the croutons and Parmesan cheese.
- Serve immediately with the remaining croutons and cheese.
Recipe Tips
- The number of anchovies and quantity of Worcestershire sauce used can be adjusted to taste and anchovy size. Use high-quality oil-packed anchovy fillets for the best results, or make your own with store-bought salt-packed anchovies.
- Instead of emulsifying raw eggs and olive oil, as the traditional recipe calls for, I use mayo. This recipe whisks together quickly and easily, and you don’t have to worry about using raw eggs.
What To Serve With Jamie Oliver Caesar Salad dressing?
You’ve got the perfect Summer side dish with our Jamie Oliver Caesar Salad dressing. You may serve it as a light lunch or supper with other Summer meals. Here are a few of my favorites:
- Harissa chicken
- Sheet Pan Chicken Fajitas
- Baked chicken drumsticks
- Vegetable Lasagna With White Sauce
- Chicken and mushroom
- Mexican Lasagna
- Baked chicken thighs
- Eggplant Casserole
- Tzatziki
How To Store Jamie Oliver Caesar Salad Dressing?
In The Fridge:
You can keep your Jamie Oliver Caesar Salad Dressing in an airtight container in the fridge for up to 3 to 5 days. They should not be left out on the counter for longer than 2 hours.
In The Freezer:
Because mayonnaise does not store well, you should not freeze any leftovers from this Jamie Oliver Caesar Salad Dressing recipe. Lettuce will turn off-color if stored in the freezer.
Can this salad be made ahead?
All of the parts may be made ahead of time. Refrigerate cleaned chopped lettuce, and parmesan cheese, and prepared Jamie Olivze Caesar dressing for several days or longer. Croutons may be kept at room temperature for a few days or frozen for up to a month. Just before serving, combine all salad ingredients.
Recipe FAQs
Ranch dressing is often created using mayonnaise or similar oil emulsion plus buttermilk, salt, garlic, onion, mustard, herbs, and spices. Olive oil, smashed garlic, salt, dijon mustard, black pepper, lemon juice, Worcestershire sauce, anchovies, and eggs are common ingredients in Caesar dressing.
A quick Google search will yield a plethora of recipes that do not use anchovies, but I will contend that they are not the same! Anchovies will produce a distinct flavor that cannot be replicated. And a $5 tube of anchovy paste from the supermarket will create hundreds of wonderful salads. It’s well worth it!
Use whatever bread you want! Any French, sourdough, or artisan loaf from a bakery or grocery store would work well, but a plain loaf of white sandwich bread will also work well.
Absolutely! Make this a light main course by adding chicken, fish, or steak.
Try More Recipes:
Jamie Oliver Caesar Salad Dressing Nutrition Facts
- Calories: 208kcal
- Carbohydrates: 15g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 9mg
- Sodium: 544mg
- Potassium: 70mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 450IU
- Vitamin C: 1mg
- Calcium: 107mg
- Iron: 1mg
Nutrition Facts Source: Source
Caesar Salad Dressing Jamie Oliver
Description
Caesar Salad Dressing Jamie Oliver delivers traditional Caesar taste. As long as you pick your Worcestershire sauce wisely, this easy mayonnaise-based dish is anchovy-free (see recipe note). The Jamie Oliver recipe makes around 3/4 cup, which is plenty for 6 side salads.
Ingredients
CROUTONS:
DRESSING:
SALAD:
Instructions
- Heat the oven to 375°F.
- Drizzle enough olive oil over the bread cubes to gently cover them all. Toss with salt and pepper.
- Spread out onto a sheet pan and bake for 7-10 minutes, or until the edges begin to brown. Keep an eye on them to make sure they don’t burn, and stir and toss them as required.
- Set aside while you finish making the remainder of the salad. Can be prepared ahead of time and kept in an airtight container.
- Combine all of the ingredients in a mixing bowl.
- Keep refrigerated until ready to use. Can be made at least one week ahead of time.
- Toss the lettuce in a large mixing bowl with enough dressing to gently coat the leaves (or to your preference). You may not require the entire amount of dressing.
- Toss in half of the croutons and Parmesan cheese.
- Serve immediately with the remaining croutons and cheese.
Make The Croutons:
Make Your Dressing:
Assemble The Salad:
Notes
- The number of anchovies and quantity of Worcestershire sauce used can be adjusted to taste and anchovy size. Use high-quality oil-packed anchovy fillets for the best results, or make your own with store-bought salt-packed anchovies.
- Instead of emulsifying raw eggs and olive oil, as the traditional recipe calls for, I use mayo. This recipe whisks together quickly and easily, and you don’t have to worry about using raw eggs.
Serving Size 6
Servings 6
- Amount Per Serving
- Calories 208
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 3g15%
- Cholesterol 9mg3%
- Sodium 544mg23%
- Potassium 67mg2%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 5g10%
- Vitamin A 449 IU
- Vitamin C 1 mg
- Calcium 107 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.