Pesto Caesar Salad

Caesar salads are a dime a dozen. When you find a good one, you stick with it. I used to get the Shrimp Caesar from a restaurant across the street at least 2-3 times a month. It had the perfect dressing to me. Not too heavy, not too garlicky, just flavorful enough. Then they went out of business and I was stuck finding my own caesar to make at home.

Pesto is another love of mine and I never would have imagined putting the two together. This dressing will become a regular rotation for me. Sooo god. I made a few modifications, and it was worth it.

Pesto Caesar Salad
Recipe from MyRecipes.com
Serves 6

3 ounces French bread baguette, cut into 1/2-inch cubes

Photo from MyRecipes.com

1 1/2 tsp extra-virgin olive oil
Cooking spray
2 ounces Parmigiano-Reggiano cheese
1/4 c canola mayonnaise (such as Spectrum)
3 T refrigerated pesto
4 tsp water
4 tsp heavy Cream (JW: I added this before the water, then realized it needed the water for sure.)
2 tsp fresh lemon juice
1 tsp anchovy paste
1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/8 tsp hot pepper sauce (such as Tabasco)
1 garlic clove, minced
12 c torn romaine lettuce

Preheat oven to 400°.

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.

Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.

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.

Place 1 1/3 cups salad on each of 6 plates; top each serving with 1 tablespoon shaved cheese.