Hands down the best Caesar dressing I've ever had. I recommend including the anchovy, even though I actually don't like anchovies personally. It adds depth to the flavor, but there is no distinct fishy taste -- there are so many other flavors that stand out (hot sauce, pesto, etc).
Pesto Caesar Salad
Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Dress up traditional Caesar salad dressing by adding storebought pesto for a delicious side salad.
Yield: 6 servings
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Amount per serving
- Calories: 202
- Fat: 14.3g
- Saturated fat: 2.3g
- Monounsaturated fat: 6.2g
- Polyunsaturated fat: 5.4g
- Protein: 6.2g
- Carbohydrate: 13.6g
- Fiber: 2.9g
- Cholesterol: 15mg
- Iron: 1.9mg
- Sodium: 331mg
- Calcium: 131mg
- 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
- 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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