Ghostly caesar salad

Method

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.