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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

This fun Halloween salad is also perfect for a spooky-themed birthday party. 

  • Serves6
  • Cook time10 minutes
  • Prep time10 minutes, + cooling time
ghostly caesar salad


  • 6 slices Coles Stone Baked by Laurent White Sourdough Vienna*
  • 4 middle bacon rashers
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 3 baby cos lettuce, leaves separated
  • 1 radicchio, leaves separated
  • 4 slices tasty cheddar
  • 60g pkt Coles Australian Baby Rocket
  • 1/4 cup (20g) finely grated parmesan
  • Coarsely chopped chives, to serve

Caesar dressing

  • 1 free-range egg yolk
  • 2 anchovies, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tbs finely grated parmesan
  • 2 tbs lemon juice
  • 1/4 cup (60m) light olive oil
  • 1/4 cup finely chopped chives

Nutritional information

Per Serve: Energy: 3320kJ/794 Cals (38%), Protein: 47g (94%), Fat: 49g (70%), Sat Fat: 15g (63%), Carb: 43g (14%), Sugar: 9g (10%), Dietary Fibre: 11g (37%), Sodium: 1040mg (52%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. To make the Caesar dressing, place the egg yolk, anchovy, garlic, mustard, Worcestershire sauce, parmesan and lemon juice in a food processor and process until smooth. Add the oil, in batches, processing well after each addition. Add chives and season.

  2. Step 2

    Use a cutter or small sharp knife to cut ghost shapes from the sourdough, reserving the scraps. Place on a baking tray. Chop the reserved sourdough and add to tray. Spray with olive oil spray.

  3. Step 3

    Heat a barbecue grill or chargrill on medium-high. Cook sourdough on the grill for 1 min each side or until lightly charred. Transfer to the baking tray and bake for 5 mins or until crisp.

  4. Step 4

    Meanwhile, cook the bacon on the grill for 2 mins each side or until crisp. Transfer to a plate and coarsely chop. Spray asparagus, lettuce and radicchio with olive oil spray. Grill for 1-2 mins each side or until lightly charred. Transfer to a plate and set aside to cool slightly.

  5. Step 5

    Use a small knife or alphabet cutters to cut cheddar slices into letters to spell ‘boo’. Arrange bacon, asparagus, lettuce, radicchio, rocket, parmesan and half the sourdough in a large serving bowl. Drizzle with dressing. Top with cheddar shapes and remaining sourdough. Sprinkle with chives to serve.

Recipe tip

Any leftover dressing can be stored in the fridge for up to 3 days.