Pesto Caesar Salad

• 3 ounces French bread baguette, cut into 1/2-inch cubes
• 1 1/2 teaspoons extra-virgin olive oil
• Cooking spray
• 2 ounces Parmigiano-Reggiano cheese
• 1/4 cup organic canola mayonnaise (such as Spectrum)
• 3 tablespoons refrigerated pesto
• 4 teaspoons water
• 2 teaspoons fresh lemon juice
• 1 teaspoon anchovy paste
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon hot pepper sauce (such as Tabasco)
• 1 garlic clove, minced
• 12 cups torn romaine lettuce

1. Preheat oven to 400u0b0.
2. Place bread in a large bowl; drizzle with oil. Toss to coat. Arrange bread in a single layer on a baking sheet coated with cooking spray. Bake at 400u0b0 for 10 minutes or until golden, turning once.
3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.
4. Combine grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Combine croutons and lettuce in a large bowl. Drizzle mayonnaise mixture over lettuce mixture; toss to coat.
5. Place 1 1/3 cups salad on each of 6 plates; top each serving with 1 tablespoon shaved cheese.

bread baguette, extravirgin olive oil, cooking spray, cheese, mayonnaise, pesto, water, lemon juice, anchovy paste, worcestershire sauce, mustard, hot pepper, garlic, torn romaine lettuce

Taken from www.myrecipes.com/recipe/pesto-caesar-salad (may not work)