Pesto Caesar Salad

Pesto Caesar Salad
Photo by Photo: Becky Luigart-Stayner

Ingredients

  • 2 teaspoons fresh lemon juice
  • ¼ cup organic canola mayonnaise (such as Spectrum)
  • 1 ½ teaspoons extra-virgin olive oil
  • 1 teaspoon anchovy paste
  • 2 ounces Parmigiano-Reggiano cheese
  • ½ teaspoon Worcestershire sauce
  • 3 ounces French bread baguette, cut into 1/2-inch cubes
  • + 21 more ingredients
    • 3 ounces French bread baguette, cut into 1/2-inch cubes
    • 3 tablespoons refrigerated pesto
    • 1/8 teaspoon hot pepper sauce (such as Tabasco)
    • 2 ounces Parmigiano-Reggiano cheese
    • 3 tablespoons refrigerated pesto
    • Cooking spray
    • 4 teaspoons water
    • ¼ cup organic canola mayonnaise (such as Spectrum)
    • ½ teaspoon Worcestershire sauce
    • 1 ½ teaspoons extra-virgin olive oil
    • ½ teaspoon Dijon mustard
    • ½ teaspoon Dijon mustard
    • 1/8 teaspoon hot pepper sauce (such as Tabasco)
    • 1 teaspoon anchovy paste
    • 2 teaspoons fresh lemon juice
    • 4 teaspoons water
    • 12 cups torn romaine lettuce
    • 1 garlic clove, minced
    • Cooking spray
    • 12 cups torn romaine lettuce
    • 1 garlic clove, minced

1. Preheat oven to 400°. 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 400° for 10 minutes or until golden, turning once. 3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 t...

View full recipe at My Recipes

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