Daphne Oz Viral Caesar Salad Recipe

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

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

“We would still have my grandmother’s famous Caesar salad – her Caesar dressing that she makes is out of this world and she makes this huge wooden bowl out of it,” says Oz, “a peck.”

The good dish co-host and author of Eat Your Heart Out: Hassle-Free Food to Celebrate Healthy Eating shared the recipe on her website and on Instagram, where a video of her making her own giant wooden bowl of Caesar salad received over three million views.

“That Caesar salad is probably on our kitchen table at least once a week,” Oz told 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 it’s my grandmother, so I always thought it was the best salad ever, but people checked out that it was actually best caesar salad ever“, she continues. “It’s very pleasant: garlicky, lemony, really punchy. It’s not as thick and rich as some Caesar dressings, but there’s lots of pecorino romano and it’s fabulous. »

Intrigued by the rave reviews of Oz, I decided to try his recipe in my own kitchen. The ingredients are simple: garlic, anchovies, lemon juice, olive oil and lots and lots of delicious cheeses. Like Oz and his grandmother before her, I found a large wooden salad bowl in my pantry and went 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 (small diced and breaking down with salt) a few cloves of garlic, I tossed them into my bowl with dry mustard, capers and their brine, and anchovies. Then it was time to get dirty: the magic of this dressing is in the way you mash these ingredients into a paste with a fork in the bottom of the bowl.

This is followed by lemon juice, Worcestershire sauce, olive oil and honey. Once everything was mixed together and as a vinaigrette, I added plenty of finely grated parmesan cheese. In Oz’s IGTV video tutorial, I learned another amazing trick from Grandma: cover the dressing with an upside-down plate, place chopped romaine lettuce on top of the plate, and put it back in the fridge until when serving.

This salad is easy to make ahead: use a plate to separate the lettuce from the dressing in the bowl.  When ready to serve, remove the plate and stir.  (Photo: Terri Peters/Yahoo)

This salad is easy to make ahead: use a plate to separate the lettuce from the dressing in the bowl. When ready to serve, remove the plate and stir. (Photo: Terri Peters/Yahoo)

The plate acts as a barrier between the dressing and the lettuce, keeping things from getting soggy. Come dinnertime, all I had to do was remove the plate and toss my romaine into the cheesy, lemon, and garlic goodness.

While tossing the salad, I added larger chunks of Parmesan along with salt and pepper. There were no croutons needed, and even the grilled chicken we made for the top paled in comparison to the greatness of this salad. True confession: I’m not a fan of salad, but even I couldn’t resist eating this one.

Caesar salad from Oz will definitely go in my summer meal rotation. The dressing is light and fresh: rich in garlic flavor and perfectly salty. I look forward to making this for diners – I know they will ask for the recipe and I’ll be sure to point them directly to the source.

Daphne Oz Grandma’s Eggless Caesar Salad

Courtesy of Daphne Oz

(Photo: Terri Peters/Yahoo)

(Photo: Terri Peters/Yahoo)

Ingredients:

  • 4 garlic cloves, creamed

  • 1 teaspoon dry mustard

  • 1 tbsp capers, plus brine

  • 4 anchovies, chopped

  • 1 tablespoon of red wine vinegar

  • Juice of 3 lemons

  • 1 tablespoon Worcestershire sauce

  • ½ cup olive oil (more to taste)

  • ½ teaspoon of honey (optional)

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

  • ½ cup grated parmesan

  • 3 romaine hearts, torn or chopped

  • Sea salt and fresh cracked pepper

Instructions:

  1. In the bottom of a bowl (preferably a giant wooden one), mash the creamed garlic, mustard, capers and anchovies with the back of a fork until well blended.

  2. Add a big pinch of kosher salt and a few generous peppercorns and continue crushing for another minute to form a textured paste.

  3. Add the red wine vinegar, lemon juice and Worcestershire sauce, then whisk to combine.

  4. Slowly drizzle with olive oil while whisking to emulsify the vinaigrette.

  5. Taste the salt and pepper, add honey if desired, then add the grated cheese and mix.

  6. Just before serving, add the romaine to the bowl. Toss with dressing and top with grated cheese. Serve and enjoy.

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