A wonderfully delicious Caesar salad à la Jamie Oliver that always works.

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Forget heavy mayo dressings and bland salads. This version impresses with crispy breaded polenta chicken breast, grilled red chicory, and a light yogurt dressing with plenty of lemon and basil. A truly satisfying salad that gets its perfect crunch from the bacon and ciabatta.

Caesar salad a la Jamie Oliver

This Caesar Salad a la Jamie Oliver from his Jamie's 15 Minute Meals Book*, It's really quick and easy to prepare, because all you have to do is wash and chop the vegetables. Almost as quick as making spaghetti alla. Puttanesca, fennel and radish salad, garlic bread & chocolate cream A 30-minute recipe à la Jamie Oliver, which I've also made many times.

If you can't find red chicory as the recipe calls for, you can also use the green-yellow variety. It's available in every supermarket. In my experience, they taste the same. Besides, red chicory isn't exactly easy to find where I live. 

Then all you have to do is fry the baguette, chicken breast, and bacon in a pan. While that's cooking, you can prepare the salad dressing. A classic Caesar salad usually contains egg and oil, essentially homemade mayonnaise. This Caesar salad, however, includes yogurt, garlic, Worcestershire sauce, red wine vinegar, mustard, lemon juice, anchovy fillets, Parmesan cheese, Worcestershire sauce, and fresh basil.

These many ingredients make the dressing so unique, and it's a true explosion of flavor. That's what my family says when I put the Caesar salad on the table and everyone has a forkful in their mouth… “A pure explosion of flavor!“

Yes, I could just dive right into that Caesar salad dressing, it's so delicious, and it's even lower in fat than the usual kind. Or I could soak up the last bit of dressing with a piece of baguette. You simply have to try making this Caesar salad à la Jamie Oliver, it's so incredibly delicious! I promise you, you won't regret it.

I absolutely love this Caesar salad recipe!

How I love this recipe! I can't even tell you how many times I've made Jamie Oliver's Caesar salad over the years. You'd need at least five hands to count. Every single time, I'm blown away by this salad, even though I don't like anchovies at all. But that's exactly what makes this Caesar salad so delicious.

Caesar salad à la Jamie Oliver: The ultimate freshness kick

Caesar salad is a true classic of international cuisine. In this version, inspired by Jamie Oliver, the salad gets an exciting twist with crispy pan-fried polenta chicken breast and an extra portion of fresh vegetables. The creamy, anchovy-based dressing provides the authentic, tangy flavor, while red wine vinegar and yogurt add a lighter touch. Perfect as a satisfying lunch or light dinner!

Caesar Salad à la Jamie Oliver 15-minute recipe

A wonderfully delicious Caesar salad à la Jamie Oliver that always works.

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Portions: 4 persons

Chicken:

• 2 Piece Skinless chicken breast fillets, 200g each 
• 1/2 TL mild smoked paprika powder
• 1 EL Polenta
• something olive oil

For the salad

• 1 Ciabatta
• 1 Piece clove of garlic
• 1 Piece red chicory
• 4 discs streaky smoked bacon
• 1 Piece Romaine lettuce hearts
• 10 Piece cherry tomatoes
• 2 Piece red bell peppers
• something balsamic vinegar
• 1 Peel cress

For the dressing

• 1 Piece clove of garlic
• 2 Piece Lemon juice
• 40 g Parmesan
• 4 Piece anchovy fillets
• 4 EL skimmed milk yogurt
• 1 Splashes Worcester sauce
• 1 EL Red wine vinegar
• 1 TL Mustard
• 1/2 Federal fresh basil

Preparation:

For the chicken breast fillets:

• Place the chicken breasts on a large piece of baking paper and rub them all over with salt, pepper, paprika, and polenta. Then fold the paper over the chicken and flatten it evenly to about 1.5 cm thick using a rolling pin.

  Heat a little olive oil (about 1 tbsp) in a hot pan, add the chicken breasts and fry for about 3-4 minutes on each side until golden brown and cooked through.

If you're making schnitzel:

• Heat a little sunflower oil (1-2cm) in a pan, add the frozen schnitzels (thawed) to the pan and fry over medium heat for about 6-8 minutes until golden brown, turning several times. 

  Briefly drain the schnitzel on kitchen paper to absorb excess fat. Keep warm in the oven. Cut the ciabatta into 4 cm thick slices and toast them in a grill pan until golden brown on both sides.

For the dressing:

• For the dressing, press the unpeeled garlic clove into the blender. Add the lemon juice and blend until smooth, then season to taste. 
• Rub the bread with a halved clove of garlic and cut it into finger-thick strips.

  Quarter the chicory and let it brown in a grill pan along with the bacon for a few minutes.

  Roughly chop the romaine lettuce and arrange it on a large board or platter.

  Scatter the ciabatta strips on top. Halve the tomatoes, cut the bell peppers into pieces, and arrange them on the salad. 

  Drizzle the chicory with balsamic vinegar and distribute it as well. 
• Slice the chicken breast fillets and arrange them on a large platter on top of the salad.

  (Remove the schnitzel from the oven and slice it, arrange it on the salad)

  Coat everything with the dressing, or serve it separately. 

  Sprinkle with crumbled bacon and chop the cress over the salad. 

  Sprinkle with additional Parmesan shavings as desired.

Piece 100

Calories: 121 kcal

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4 FAQs about Caesar salad a la Jamie Oliver

Recipe: Caesar Salad a la Jamie Oliver

For the chickens:

• 2 skinless chicken breast fillets, 200g each
• 1/2 tsp mild smoked paprika powder
• 2 heaped tablespoons of polenta
• olive oil

For the salad:

• • 1 ciabatta
• • 1 clove of garlic
• • 2 red chicories
• • 4 slices of streaky smoked bacon
• • 2 hearts of romaine lettuce
• • 10 cherry tomatoes
• • 2 red bell peppers
• • a little balsamic vinegar
• • 1 small bowl of cress

For the dressing:

• 1 clove of garlic
• Juice of 2 lemons
•  40 g Parmesan
•  4 anchovy fillets
•  4 heaped tablespoons of low-fat yogurt
•  1 dash of Worcestershire sauce
• 1 tbsp red wine vinegar
• 1 tsp mustard
• 1/2 bunch of basil

Instructions

Place the chicken breasts on a large piece of baking paper and rub them all over with salt, pepper, paprika, and polenta. Then fold the paper over the chicken and flatten it evenly to about 1.5 cm thick using a rolling pin.
Heat a little olive oil (about 1 tbsp) in a hot pan, add the chicken breasts and fry for about 3-4 minutes on each side until golden brown and cooked through.

Alternatively: Heat a little sunflower oil (1-2 cm) in a pan, add the frozen schnitzels (completely thawed) to the pan, and fry over medium heat for about 6-8 minutes until golden brown, turning several times. Briefly drain the schnitzels on paper towels to absorb excess oil. Keep warm in the oven. Cut the ciabatta into 4 cm thick slices and toast them in a grill pan until golden brown on both sides.

For the dressing Press the unpeeled garlic clove into the blender. Add the lemon juice and blend until smooth; season to taste.

Rub the bread with a halved garlic clove and cut it into finger-thick strips. Quarter the chicory and grill it with the bacon for a few minutes until golden brown. Roughly chop the romaine lettuce and arrange it on a large board or platter. Scatter the ciabatta strips over the lettuce. Halve the tomatoes, cut the bell peppers into pieces, and arrange them on top of the salad. Drizzle the chicory with balsamic vinegar and scatter it over the salad as well.

Slice the chicken breast fillets and arrange them on the salad. Drizzle with the dressing, or serve it separately. Sprinkle with the crumbled bacon and snip the cress over the salad. Garnish with additional Parmesan shavings, if desired.

Alternatively: Remove the schnitzel from the oven and slice it. Arrange the slices on the salad and drizzle with the dressing, or serve the dressing separately. Sprinkle with the crumbled bacon and scatter the cress over the salad. Garnish with additional Parmesan shavings, if desired.

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