Spring Salad Pita

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!