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
How to Make It
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.