Caesar Salad Pitas With Lightened Up Caesar Dressing

• 1 whole Hard Boiled Egg
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Fresh Lemon Juice
• 4 cloves Garlic (very Finely Minced)
• 1 Tablespoon Spicy Mustard
• 1/2 teaspoons Worcestershire Sauce
• 1/2 teaspoons Black Pepper
• 1/3 cups Extra Virgin Olive Oil
• 1 head Romaine Lettuce, Washed And Chopped Into 2" Pieces
• 4 Whole Wheat Pita Pockets
• 1/3 cups Grated Parmesan Cheese
• 1 cup Whole Wheat Croutons

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

egg, red wine vinegar, lemon juice, garlic, spicy mustard, worcestershire sauce, black pepper, olive oil, head romaine lettuce, parmesan cheese, whole wheat croutons

Taken from tastykitchen.com/recipes/salads/caesar-salad-pitas-with-lightened-up-caesar-dressing/ (may not work)