Tuscan Bread Salad With Romaine Ribbons Recipe
Ingredients
| Italian bread | 9 Cup (16 tbs) | |
| Italian Vinaigrette | ||
| 1/3 cup chicken or vegetable broth | ||
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| 1/4 cup plus 2 teaspoons fresh lemon juice | ||
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 1/2 cup regular, low-fat, or nonfat plain yogurt | ||
| Salt | 1/4 Teaspoon | |
| black pepper | 1 | |
| Red onion | 1 Medium, thinly sliced (Salad) | |
| 1 seedless or 2 regular cucumbers, cut into 1/2-inch cubes (about 4 cups) | ||
| Kalamata olives | 2/3 Cup (16 tbs), sliced (Salad) | |
| Capers | 3 Tablespoon, drained, rinsed (Salad) | |
| 2 heads romaine lettuce, cut into 1-inch strips, with ribs (about 12 cups) | ||
Directions
To Toast Bread Cubes: Preheat oven to 350°F.
Place bread cubes on baking sheet and bake for 20 to 25 minutes, tossing occasionally, until crisp and dry.
If necessary, leave in turned-off oven until thoroughly dry in the center.
Cool to room temperature.
(Bread cubes may be stored airtight for several days or frozen.) To Make Vinaigrette: In a medium bowl, whisk together broth, vinegar, lemon juice, and garlic.
Whisk in oil and yogurt until thoroughly blended.
Season with salt and pepper to taste.
Do not use food processor or it will break down yogurt.
(Dressing may be refrigerated up to 3 days.
It will thicken as it sits.
Shake or stir well before using.) To Assemble Salad: About 5 minutes before serving, place onion, cucumbers, olives, capers, and bread cubes in salad bowl.
Add half the vinaigrette and toss to coat.
Let stand at room temperature 5 minutes.
Add lettuce and remaining vinaigrette, toss.
Place bread cubes on baking sheet and bake for 20 to 25 minutes, tossing occasionally, until crisp and dry.
If necessary, leave in turned-off oven until thoroughly dry in the center.
Cool to room temperature.
(Bread cubes may be stored airtight for several days or frozen.) To Make Vinaigrette: In a medium bowl, whisk together broth, vinegar, lemon juice, and garlic.
Whisk in oil and yogurt until thoroughly blended.
Season with salt and pepper to taste.
Do not use food processor or it will break down yogurt.
(Dressing may be refrigerated up to 3 days.
It will thicken as it sits.
Shake or stir well before using.) To Assemble Salad: About 5 minutes before serving, place onion, cucumbers, olives, capers, and bread cubes in salad bowl.
Add half the vinaigrette and toss to coat.
Let stand at room temperature 5 minutes.
Add lettuce and remaining vinaigrette, toss.
Chef
