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Categories:
Italian bread olive oil cheese pepper salt red wine vinegar mustard garlic torn romaine lettuce eggs
Viewed: 34 - Published at: a year agoIngredients
- 2 1/4 cups (3/4-inch) cubed Italian bread (about 3 ounces)
- 1 1/2 teaspoons olive oil
- 3/4 cup nonfat cottage cheese
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 large garlic clove, peeled
- 4 1/2 cups tightly packed torn chicory (curly endive)
- 4 1/2 cups tightly packed torn romaine lettuce
- 2 hard-cooked eggs, chopped
Method
- Place bread cubes in a bowl; drizzle oil over the bread cubes, tossing well. Arrange bread cubes in single layer on a baking sheet. Bake at 400° for 8 minutes or until golden. Let cool.
- Place cottage cheese in food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add the pepper and next 4 ingredients; process until well-blended. Spoon mixture into a bowl; set aside.
- Combine the chicory, romaine, and bread cubes in a bowl; toss gently. Add dressing, toss gently to coat. Top with chopped egg.
