Caesar Dressing

Anchovy contains healthy fats but few of us like this fish however most of us love caesar dressing. You have the option of adding 1 anchovy fillet to this sauce. Parmesan cheese goes a long way in terms of taste without having to use alot of it. We need calcium for our bones, especially women in their 40’s + years therefore I am including moderate amounts of yogurt and cheese in my recipes.

One Homemade Serving 50ml: 1g Carb  183 Kcal  Protein 5g  Fat 18g   Fibre 0g


Shop-Bought Cardini’s 50ml: 2g Carb  245 Kcal  Protein 2g  Fat 25g   Fibre 0g


Serves 5 (50ml x 5)

15g, 3  garlic clove, crushed

2 egg yolks

60ml, 2 tablespoons extra-virgin olive oil

5ml, 1 teaspoon Worchestershire sauce

15ml, 3 teaspoons lemon juice

55 g parmesan cheese, grated


50ml filtered water

2.5g, 1/2 a teaspoon Dijon mustard or any mustard
ground black pepper & Salt

7g, 2 fillet of anchovies (from a can)


To make the sauce –

Whisk the crushed garlic and egg yolks together in a large glass bowl.

Start adding the olive oil drop by drop whacking continuously until the dressing thickens

Add the Worcestershire sauce and continue to whick

Add the remaining oil, lemon juice and finally the parmesan.

You can chop up 1 anchovy and add it to the salad or sauce if you like anchovy.