This fun Halloween salad is also perfect for a spooky-themed birthday party.
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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.
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.
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.
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.
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.
COOK. STORE. SAVE.
Any leftover dressing can be stored in the fridge for up to 3 days.