Name: Spring Salad Pita
Cook time: 1800 s
Total time: 1800 s
Yield: 4 mini pita
Ingredients: For the green goddess sauce:; 3 tbsp thick greek yogurt; 7 anchovies; 1 tbsp spring onions, chopped; 2 tbsp parsley, chopped; 1 tsp fresh dill, chopped; 1 tbsp basil, chopped; 1 lemon, juice; Salt; For the breadcrumbs:; 1 Oil from one anchovy can; 1 cup of breadcrumbs; Salt; For the salad dressing:; 1 tbsp mustard; 2 tbsp vinegar (I used champagne vinegar); 5 anchovies, chopped; Salt; 3 tbsp extra virgin olive oil; For the salad:; 2 radicchios, separated to leaves; 2 endives, separated to leaves; 2 crispy lettuce, separated to leaves; 2 carrots, cut thin with a peeler; 2 cucumbers, cut thin with a peeler; To assumble:; 4 mini pita

BENGINGI

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Spring Salad Pita

cook:

30 min

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I'm so excited to introduce you to salad sandwiches! To kick off this idea, let's start with a spring salad in a pita. I mean, if we love eating bread next to our salad, why not combine the two? This time of year, the leaves are so fresh and crunchy. I made a salad with a mustard-anchovy dressing, green goddess sauce spread inside the pita, and dark golden crispy breadcrumbs on top for an extra crunch factor. It's such a great bite and a fun idea for a seasonal meal on the go! This will work with any salad (just avoid a thin dressing, as it can tear the pita). You can use any crunchy leaves you have on hand!

4 mini pita

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Ingredients

For the green goddess sauce:

3 tbsp thick greek yogurt

7 anchovies

1 tbsp spring onions, chopped

2 tbsp parsley, chopped

1 tsp fresh dill, chopped

1 tbsp basil, chopped

1 lemon, juice

Salt

For the breadcrumbs:

1 Oil from one anchovy can

1 cup of breadcrumbs

Salt

For the salad dressing:

1 tbsp mustard

2 tbsp vinegar (I used champagne vinegar)

5 anchovies, chopped

Salt

3 tbsp extra virgin olive oil

For the salad:

2 radicchios, separated to leaves

2 endives, separated to leaves

2 crispy lettuce, separated to leaves

2 carrots, cut thin with a peeler

2 cucumbers, cut thin with a peeler

To assumble:

4 mini pita

Directions

Step 1

Start with the breadcrumbs- open an anchovy can and pour the oil to a pan. Add the breadcrumbs and salt, and toast on a medium heat, stirring constantly. Once you achieve the desired color of you breadcrumbs transfer to a plate to cool.

1 Oil from one anchovy can

1 cup of breadcrumbs

Salt

Step 2

Making the goddess dressing- blend all ingredients in a food processor until smooth and combined. Set aside.

3 tbsp thick greek yogurt

7 anchovies

1 tbsp spring onions, chopped

2 tbsp parsley, chopped

1 tsp fresh dill, chopped

1 tbsp basil, chopped

1 lemon, juice

Salt

Step 3

Make the salad dressing- in a bowl, add all the ingredients and whisk until the sauce is emulsified and smooth.

1 tbsp mustard

2 tbsp vinegar (I used champagne vinegar)

5 anchovies, chopped

Salt

3 tbsp extra virgin olive oil

Step 4

Separate all the crunchy leaves into the bowl with the salad dressing. Mix well so the dressing coats all the leaves.

2 radicchios, separated to leaves

2 endives, separated to leaves

2 crispy lettuce, separated to leaves

2 carrots, cut thin with a peeler

2 cucumbers, cut thin with a peeler

Step 5

Cut open the top of the pita, add 1-2 tbsp of green goddess sauce and spread well. Add the dressed crunchy leaves. Add breadcrumbs on top.

4 mini pita

Step 6

YASSS!

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