Spencer's Caesar Recipe
romaine hearts, roasted tomato pesto, sourdough croutons, SarVecchio parmesan, house caesar dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Croutons
Preheat your oven to 375°F (190°C). Cut the sourdough bread into small cubes. Spread the cubes on a baking sheet and drizzle with olive oil. Toss to coat and season with salt and pepper. Bake for 10-15 minutes until golden and crispy.
- 2
Prepare the Romaine
While the croutons are baking, wash the romaine hearts and chop them into bite-sized pieces. Place them in a large salad bowl.
- 3
Add Pesto
Once the croutons are ready, add the roasted tomato pesto to the chopped romaine and toss to combine.
- 4
Add Dressing
Pour the house Caesar dressing over the salad and toss until the romaine is evenly coated.
- 5
Finish with Cheese and Croutons
Sprinkle the SarVecchio parmesan cheese on top of the salad. Finally, add the crispy sourdough croutons and serve immediately.
