Caesar Salad Pitas with Lightened Up Caesar Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 egg
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice (about 1 large lemon, juiced)
  • 4 cloves of garlic, very finely minced
  • 1 tablespoon spicy mustard
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon black pepper
  • salt to taste
  • ⅓ cup extra virgin olive oil
  • 1 large head of Romaine lettuce, washed and cut into 2" pieces
  • 4 whole wheat pita pockets
  • ⅓ cup grated Parmesan cheese
  • 1 cup whole wheat croutons
  1. Hard boil the egg. (see note**) Remove the yolk.
  2. 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 all the ingredients are well combined.
  3. Slowly drizzle in the olive oil, pulsing as you go.
  4. Toss the dressing with the Romaine lettuce (you should have some dressing left over. This recipe makes plenty).
  5. Slice each pita pocket in half and stuff each half with ⅛ of the salad. Sprinkle each with the Parmesan cheese and dot with whole wheat croutons
**To get my eggs to turn out (and peel easily) EVERY TIME, I place the egg in a small saucepan and cover it with cold water. I place the pan on the burner and bring it to a rolling boil. I let the egg boil for 9 minutes, remove it from the heat, and place the pan in the sink (do NOT drain the hot water). Run cold water into the pan, letting the excess spill out and drain. Keep running the cold water over the egg in the pan until all the water in the pan is cold. Crack the egg and peel it under the running water. Slice it down the middle, stopping halfway so the yolk stays in tact. Feed the hard boiled egg whites to your kids (why do my kids like hard boiled eggs so much?!). Or the dog.
Recipe by Sugar Dish Me at