Greek Great Caesar Salad

• 2 pita pocket bread, baked
• 2 cups Baby Spinach
• 2 cups baby arugula
• 3 tablespoons of fresh mint, minced (NOT dried)
• 23 cup kefalotiri or 23 cup mizithra cheese, grated
• 2 cups loose leaf lettuce, torn
• 14 cup Italian parsley, minced
• 1 tablespoon fresh Greek oregano, minced
• 1 egg
• 12 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
• 12 teaspoon anchovy paste
• 12 cup plain yogurt
• salt
• fresh ground black pepper

1. Prepare the salad dressing.
2. In small blender or using hand held immersion blender mix ingredients until smooth and creamy.
3. Refrigerate until ready to use.
4. Adjust seasoning if necessary.
5. Preheat oven to 350 degrees.
6. Coat the pita bread with a little bit of olive oil and bake for about 10-15 minutes or until browned and crispy.
7. Set aside to cool then break up into bite size pieces.
8. Set aside to cool.
9. Wash lettuce and spinach, use a salad spinner to remove excess moisture and place in large salad bowl.
10. In the salad bowl add the mint, all the cheese except for 2 tablespoons, parsley, oregano and the cooled pita "croutons".
11. Toss the salad dressing with the salad ingredients.
12. Garnish the top with the remaining 2 tablespoons of cheese.
13. Season with salt and freshly ground black pepper.

pita pocket bread, spinach, baby arugula, mint, mizithra cheese, loose leaf lettuce, italian parsley, oregano, egg, extra virgin olive oil, white wine vinegar, ouzo, lemon juice, mustard, worcestershire sauce, garlic, anchovy, yogurt, salt, fresh ground black pepper

Taken from www.food.com/recipe/greek-great-caesar-salad-142758 (may not work)