Greek Great Caesar Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 2 pita pocket bread, baked
• 2 cups baby spinach
• 2 cups baby arugula
• 3 tablespoons fresh mint, minced (not dried)
• 2/3 cup kefalotiri or 2/3 cup mizithra cheese, grated
• 2 cups loose leaf lettuce, torn
• 1/4 cup italian parsley, minced
• 1 tablespoon fresh greek oregano, minced
• 1 egg
• 1/2 cup extra virgin olive oil
• 1 tablespoon wine vinegar
• 1 teaspoon ouzo, to taste (optional)
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 3 drops worcestershire sauce
• 2 garlic cloves, finely minced
• 1/2 teaspoon anchovy paste
• 1/2 cup plain yogurt
• salt
• fresh ground black pepper

Recipe

• 1 prepare the salad dressing. in small blender or using hand held immersion blender mix ingredients until smooth and creamy. refrigerate until ready to use. adjust seasoning if necessary.
• 2 preheat oven to 350 degrees. coat the pita bread with a little bit of olive oil and bake for about 10-15 minutes or until browned and crispy. set aside to cool then break up into bite size pieces. set aside to cool.
• 3 wash lettuce and spinach, use a salad spinner to remove excess moisture and place in large salad bowl. in the salad bowl add the mint, all the cheese except for 2 tablespoons, parsley, oregano and the cooled pita "croutons".
• 4 toss the salad dressing with the salad ingredients. garnish the top with the remaining 2 tablespoons of cheese. season with salt and freshly ground black pepper.