Caesar Salad Pitas With Lightened Up Caesar Dressing

1. 1

   Peel the egg and remove the yolk. Add the cooked yolk, red wine vinegar, fresh lemon juice, garlic, spicy mustard, Worcestershire sauce, and black pepper to a blender or food processor. Blend until well combined. Slowly drizzle in the olive oil, pulsing as you go. You may not need all the olive oil; the dressing should be thick enough to coat the leaves of lettuce without clumping. You can test this by dipping a piece of the Romaine into the dressing after adding half of the olive oil.

2. 2

   Put the lettuce into a medium sized bowl, pour the dressing over it and toss to combine. (You should have some dressing left over; this makes plenty.)

3. 3

   Slice each pita pocket in half and stuff each half with 1/8 of the Caesar salad. Sprinkle each with the Parmesan cheese and then dot with the croutons.

4. 4

   Dressing recipe adapted from a recipe on a blog, Creative Noshing.

No additional tips available.