Aviator Salad Recipe

Prepare lettuce

Trim and discard root end of romaine hearts. Chop the leaves and tender ribs into roughly 1-inch pieces. Rinse under cold water, shake off excess moisture or spin in a salad spinner until mostly dry, then transfer to a large mixing bowl.

Add cheese

Reserve about 2 tablespoons of shaved Parmesan for garnish. Add the remaining shaved Parmesan (about 3/4 cup) to the chopped romaine and gently toss to combine so cheese is distributed but leaves remain crisp.

Season lightly with freshly ground black pepper after dressing is added (see dressing steps).

Make dressing

In a small bowl or jar, whisk together mayonnaise, Greek yogurt, grated Parmesan, lemon juice, olive oil, Worcestershire sauce, Dijon mustard, minced garlic, anchovy paste (if using), and salt until smooth and emulsified. Taste and adjust: add more lemon for brightness, more salt for seasoning, or a touch of water (1 tsp at a time) to thin to desired consistency.

Dress the salad

Pour about 2 to 3 tablespoons of dressing over the romaine and shaved Parmesan in the large bowl. Gently toss with salad tongs or clean hands until leaves are evenly coated but still crisp. Add more dressing (up to the remaining amount) to taste. Finish with reserved shaved Parmesan and a crack of black pepper.

Heat pita in oven

Preheat oven to 375°F (190°C). Lightly brush both sides of pita rounds with olive oil and sprinkle with coarse sea salt if desired. Place pita directly on oven rack or on a baking sheet and warm for 4–6 minutes, until heated through and edges begin to brown slightly.

Or heat pita in skillet

Alternatively, heat a dry skillet over medium heat. Warm each pita 1–2 minutes per side until soft and slightly puffed, brushing with a little olive oil after heating if you like a crisper exterior.

Cut warmed pitas into quarters or tear into strips and serve alongside the dressed Aviator Salad for scooping.