Tuscan Bread Salad With Romaine Ribbons
|Italian bread||9 Cup (144 tbs), cut into 1-inch cubes with crusts (From A 10-Ounce Loaf)|
|Chicken broth/Vegetable broth||1⁄3 Cup (5.33 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||14 Teaspoon (1/4 Cup Plus 2 Teaspoons)|
|Garlic cloves||2 Medium, minced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Regular plain yogurt/Low-fat / nonfat plain yogurt||1⁄2 Cup (8 tbs)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Freshly ground black pepper||To Taste|
|Red onion||1 Medium, halved and thinly sliced|
|Seedless cucumbers||1 , cut into 1/2-inch cubes to make about 4 cups (2 Regular Cucumbers)|
|Sliced kalamata olives||2⁄3 Cup (10.67 tbs)|
|Capers||3 Tablespoon, drained, rinsed|
|Romaine lettuce head||2 , cut into 1-inch strips, with ribs to make about 12 cups|
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.