Ingredients
For the green goddess sauce:
3 tbsp thick greek yogurt
6 - 8 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)
4 - 6 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
6 - 8 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)
4 - 6 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!
