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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Dress up traditional Caesar salad dressing by adding storebought pesto for a delicious side salad. Ingredients:
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 |
Directions:
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 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.
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