Preheat the oven to 350 degrees F.
Lay out the bacon on a small pan and bake until crispy, about 15 minutes.
Toss the sourdough cubes with the grapeseed oil and some salt and pepper. Transfer to a baking sheet; bake until crispy, 5 to 10 minutes.
Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper.
Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons.
Recipe courtesy of Robert Irvine