Recipe courtesy of Robert Irvine

Caesar Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 1 serving



  1. Preheat the oven to 350 degrees F.
  2. Lay out the bacon on a small pan and bake until crispy, about 15 minutes.
  3. 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.
  4. Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper.
  5. Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons.