Serves 2-3 as a main course salad; can be multiplied.
For the dressing:
1 large garlic clove, peeled
1/2 cup nonfat plain Greek yogurt
1/4 cup grated romano cheese (or substitute Parmigiano-Reggiano)
2 tsp Dijon mustard
2 tsp red wine vinegar
2 tsp lemon juice
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
2 Tbsp olive oil
2-3 cups cubed crusty bread, from a baguette (cut into large, 1-1/2 inch cubes)
6 cups roughly torn lettuce leaves (Romaine, red leaf, etc.)
3 Tbsp kalamata olives
In a blender, combine all ingredients for the dressing, and blend until the garlic is chopped and incorporated with the rest of the ingredients. Set aside.
In a small nonstick frying pan, heat the 2 tablespoons of oil over low-medium heat. Toast the bread cubes, until lightly browned on all sides but still soft in the center, approximately 3-4 minutes. Shake the pan frequently to make sure the cubes are browning evenly.
Set out a large mixing bowl. Add the lettuce, olives, and toasted bread cubes. Pour in the salad dressing, a bit at a time, and mix well but gently after each addition. You might not use all of the dressing; just make sure the salad greens don't drown. Refrigerate any leftover dressing for another time.
Serve immediately. If you wish, add some grilled shrimp or chicken to the salad just before you serve.