Caesar salad recipe viral Daphne Oz – Low Calorie Diets Tips

Daphne Oz shared her Caesar salad recipe on Instagram, where it has received more than three million views. (Photo: Sarah Noel/Terri Peters; designed by Quinn Lemmers)

Daphne Oz remembers visiting her grandmother’s house as a child and eating her Caesar salad.

“We always had my grandmother’s famous Caesar salad — her Caesar dressing that she makes is out of this world, and she makes this giant wooden bowl out of it,” says Oz, “a trough of it.”

The good dish Co-host and author of Eat Your Heart Out: No-fuss eating to celebrate clean eating shared the recipe on her website and on Instagram, where a video of her making her own giant wooden bowl of Caesar salad has garnered over three million views.

“This Caesar salad is probably on our kitchen counter at least once a week,” Oz tells Yahoo Life. “Honestly, it’s like she gave me the recipe and I gave it to everyone. It’s like a totally viral Caesar salad and it’s totally justified.”

“Obviously she’s my grandmother, so I always thought it was the best salad ever, but people have confirmed that it actually is the best caesar salad ever‘ she continues. “It’s very nice: garlicky, lemony, really punchy. It’s not as thick and rich as some Caesar salad dressings, but it’s loaded with pecorino romano and is fabulous.”

Intrigued by Oz’s rave reviews, I decided to try her recipe in my own kitchen. The ingredients are simple: garlic, anchovies, lemon juice, olive oil and lots of delicious cheese. Like Oz and her grandmother before her, I found a large wooden salad bowl in my pantry and set to work.

To get the Caesar salad party started, mash anchovies, garlic, and capers in a wooden salad bowl with dry mustard powder.  (Photo: Terri Peters/Yahoo)

To get the Caesar salad party started, mash anchovies, garlic, and capers in a wooden salad bowl with dry mustard powder. (Photo: Terri Peters/Yahoo)

After creaming a few cloves of garlic (finely diced and crushed with salt), I tossed them into my bowl along with dry mustard, capers and their brine and anchovies. Then it was time to get messy: the magic of this salad dressing is how well you mash these ingredients into a paste with a fork at the bottom of the bowl.

Next came lemon juice, Worcestershire sauce, olive oil, and honey. Once everything was combined and salad dressing-like, I added lots of finely grated parmesan. I learned another amazing trick from Grandma from Oz’s IGTV video tutorial: Cover the dressing with an overturned plate, place chopped romaine lettuce on the plate, and place back in the fridge until ready to serve.

This salad is easy to make ahead of time: use a plate to separate the salad from the dressing in the bowl.  When it's time to serve, remove and toss the plate.  (Photo: Terri Peters/Yahoo)

This salad is easy to make ahead of time: use a plate to separate the salad from the dressing in the bowl. When it’s time to serve, remove and toss the plate. (Photo: Terri Peters/Yahoo)

The plate acts as a barrier between the dressing and the salad, keeping everything from getting soggy. When it came time for dinner, all I had to do was remove the plate and toss my romaine in the cheesy, lemony, garlicky goodness.

As I tossed the salad, I added larger chunks of parmesan along with salt and pepper. No croutons were needed, and even the grilled chicken we prepared on it paled in comparison to the size of this salad. True confession: I don’t like salad, but even I couldn’t stop eating this one.

Oz’s Caesar Salad will definitely be included in my summer meal. The dressing is light and fresh: packed with garlic flavor and the perfect amount of saltiness. I can’t wait to make it for dinner guests – I know they’ll be asking for the recipe and I’ll definitely point them straight to the source.

Daphne Oz’s grandmother’s hasty Caesar salad

Courtesy of Daphne Oz

(Photo: Terri Peters/Yahoo)

(Photo: Terri Peters/Yahoo)

Ingredients:

  • 4 garlic cloves, creamy

  • 1 teaspoon dry mustard

  • 1 tablespoon capers, plus brine

  • 4 anchovies, chopped

  • 1 tablespoon red wine vinegar

  • juice of 3 lemons

  • 1 tablespoon Worcestershire sauce

  • ½ cup olive oil (more to taste)

  • ½ teaspoon honey (optional)

  • ½ cup grated parmesan (or pecorino if you like a saltier bite)

  • ½ cup shaved parmesan cheese

  • 3 Roman hearts, torn or chopped

  • Sea salt and freshly ground pepper

Instructions:

  1. In the bottom of a salad bowl (preferably a giant wooden bowl), mash the crushed garlic, mustard, capers, and anchovies along with the back of a fork until well combined.

  2. Add a large pinch of kosher salt and a few generous pinches of pepper and continue to blend for another minute to form a textured paste.

  3. Add the red wine vinegar, lemon juice and Worcestershire sauce and mix with the whisk.

  4. Slowly drizzle in the olive oil while beating to emulsify the dressing.

  5. Taste for salt and pepper, add honey if desired, then add the shredded cheese and stir to combine.

  6. Add the romaine to the bowl just before serving. Mix with the dressing and sprinkle with grated cheese. Serve and enjoy.

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