Salad Cake with Cream Cheese Dressing
This no-bake salad cake is a fresh and creamy dish that will revolutionize the way people think about raw food.
Equipment
- 10-inch springform pan
- Blender
Ingredients
- 8 large iceberg lettuce leaves
- 3 tortillas
- 0.5 cucumber, sliced
- 5 hard-boiled eggs, sliced
- iceberg lettuce, shredded
- 1 bunch radishes, sliced
- 5.5 oz ham (5-6 large slices)
- 1 yellow bell pepper, cut into strips
- 3 vine tomatoes, sliced
- 5.5 oz cheddar cheese (7-8 slices)
- 5.33 oz cream cheese
- 5.33 oz crème fraîche
- 1 tbsp honey
- 1 tbsp mustard
- 2 garlic cloves
- 1 tbsp vinegar
- 3.5 fl oz milk
- salt and pepper to taste
- fresh parsley, chopped for garnish
Instructions
- Prepare your salad cake in a 10-inch springform pan (9-inch will also work, but be sure to adjust ingredients accordingly). Arrange the iceberg lettuce leaves in a circular pattern around the edge of the pan so that the bottom is entirely covered. The leaves should slightly overlap.
- Now it's time to layer your salad in the following order: tortilla, cucumber slices, egg slices, tortilla, shredded lettuce, radish slices, ham slices, yellow bell pepper strips, tomato slices, shredded lettuce, tortilla, cheddar cheese slices. Refrigerate the end result for 1½ hours.
- Add all the salad dressing ingredients to a blender and mix well until a liquid is formed.
- Carefully release the cake from the springform pan and sprinkle chopped parsley over the top. Serve each slice of the salad cake with a ladle of the special dressing.
VIDEO
Notes
Just like with a regular green salad in a bowl, you can, of course, make the cake vegetarian or change up the ingredients — feel free to try a different kind of bread or wrap, or even create your own salad dressing. Let yourself be inspired by this healthy cake and it will certainly be a treat!