Pesto Caesar Salad

Pesto Caesar Salad is a fun and easy variation on a traditional Caesar. I served it as a first course, but it would make a great dinner salad with the addition of some chicken or shrimp. Served with a bowl of tomato soup and some Parmesan toasts, you would have a lovely lunch or light dinner. My recipe is an adaptation of this Cooking Light recipe.

Pesto Caesar Salad

Ingredients:

For croutons:

• 1/2 French bread baguette, cut into 1/2-inch cubes
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon Kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

For dressing:

• 1/2 cup grated Parmigiano-Reggiano cheese, divided
  
• 1/4 cup organic canola mayonnaise (such as Spectrum)
• 3 tablespoons refrigerated pesto
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 2 anchovies, minced
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon hot sauce (as always, I used Cholula)
• 2 garlic cloves, minced

For salad:

• 3 romaine hearts, torn into bite-sized pieces

Directions:

1. Preheat the oven to 400°. Dump the bread cubes in a large bowl and drizzle them with the olive oil. Season them with the salt, garlic powder and pepper. Toss to coat, then taste and adjust seasonings.
2. Put the bread cubes in a single layer on a baking sheet.
3. Bake at 400° for 10 minutes or until golden, turning once. Then, cool to room temperature.
4. Combine 1/4 cup of the Parmigiano-Reggiano cheese with the mayonnaise, pesto, olive oil, lemon juice, anchovies, Worcestershire sauce, mustard, hot sauce and garlic in a medium bowl, whisking to combine.
5. Combine the cooled croutons and lettuce in a large bowl.
6. Drizzle the lettuce with the dressing and toss to coat.
7. Add the remaining cheese and toss again.

Yield: 6 side servings
Prep time: 15 minutes
Cook time: 10 minutes