Pesto Caesar Salad

Ingredients

• 1 teaspoon anchovy paste 
• 3 ounces bread baguette french cut into 1/2-inch cubes
• 0.5 teaspoon dijon mustard 
• 1  garlic clove minced
• 2 teaspoons juice of lemon fresh
• 0.3 cup canola mayonnaise organic (such as Spectrum)
• 1.5 teaspoons olive oil extra-virgin
• 2 ounces parmigiano-reggiano cheese 
• 0.1 teaspoon pepper sauce hot (such as Tabasco)
• 3 tablespoons pesto refrigerated
• 12 cups torn romaine lettuce 
• 4 teaspoons water 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 40
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.
3. Bake at 400 for 10 minutes or until golden, turning once.
4. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.
5. Combine grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk.
6. Combine croutons and lettuce in a large bowl.
7. Drizzle mayonnaise mixture over lettuce mixture; toss to coat.
8. Place 1 1/3 cups salad on each of 6 plates; top each serving with 1 tablespoon shaved cheese.