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

Description

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