Caesar Salad Pitas with Lightened Up Caesar Dressing

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.

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.)

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.

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