Pesto Caesar Salad

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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

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