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Greek Great Caesar Salad

By Cookgirl

Added October 26, 2005 | Recipe #142758

Categories: Salad Cheese Greens

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Total Time:

Prep Time:

Cook Time:

25 mins

0 mins

Cookgirl's Note:

The ultimate showdown. My original recipe created after a satisfying glass of cream sherry and inspiration from the music of Duke Ellington. **Warning: salad uses raw egg.

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Ingredients:

Servings:

Units: US | Metric

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

DRESSING

1 egg
1/2 cup extra virgin olive oil
1 tablespoon white 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

Directions:

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.