Description
Knackiger Kopfsalat, zarte Schinken- und Käseschichten, saftige Tomaten, frische Gurke, würzige Zwiebelringe, fein geschnittener Rettich und cremige Eier verbinden sich zu einer farbenfrohen, vielschichtigen Salattorte.
Ingredients
Scale
- 1 Kopfsalat (head of lettuce)
- 1 Salatgurke (cucumber), sliced
- 2 Zwiebeln (onions), sliced into rings
- 4 Tomaten (tomatoes), sliced
- 5 Eier (eggs), hard-boiled and sliced
- 8 Scheiben gekochter Schinken (slices of cooked ham)
- 1/2 Rettich (radish), thinly sliced
- 8 Scheiben Schnittkäse nach Wahl (slices of semi-hard cheese of your choice)
- 3 Becher Joghurt (cups of yogurt)
- 3 EL Mayonnaise oder Miracel Whip (tablespoons mayonnaise or Miracle Whip)
- Salz und Pfeffer (salt and pepper), to taste
- Kräuter (herbs), to taste
Instructions
- Begin by preparing all your ingredients: wash the head of lettuce and gently separate the leaves, ensuring they remain as intact as possible. Peel and slice the cucumber, onions, and radish thinly. Wash and slice the tomatoes. Hard-boil the eggs, cool them under cold water, peel, and slice them. Prepare the slices of cooked ham and cheese, setting all ingredients within easy reach.
- Place a springform ring (without the base) onto a large, sturdy, and flat serving platter or cutting board. This will help shape the salad torte and keep it stable.
- Line the inside of the springform ring and its base with the largest lettuce leaves, arranging them so that the leafy parts cover the sides and the center, and the stems point towards the middle. The lettuce leaves should overlap slightly to form a solid base and wall for your torte. Gently press the leaves into place.
- Start layering the ingredients inside the lettuce-lined springform. Begin with a layer of sliced cucumber, spreading it evenly over the lettuce base. Follow with a layer of onion rings, then a layer of tomato slices. Next, add a layer of hard-boiled egg slices, then a layer of cooked ham slices, followed by a layer of radish slices, and finally a layer of cheese slices.
- Repeat the layers as needed, depending on the size of your springform and the amount of ingredients you have, always pressing each layer down gently to ensure the torte holds its shape. Finish with a final layer of lettuce leaves to cover the top.
- Once all layers are assembled, press down gently but firmly on the top to compact the torte slightly. Cover the torte with plastic wrap or foil and refrigerate for at least 4 to 6 hours, or ideally for half a day. This resting time allows the layers to set and the flavors to meld, making the torte easier to cut and serve.
- While the torte is resting, prepare the sauce: In a bowl, combine the yogurt and mayonnaise (or Miracle Whip). Season with salt, pepper, and your choice of fresh or dried herbs. Stir well to create a creamy, flavorful dressing. Taste and adjust the seasoning as needed. Optionally, you may add a splash of cream or a pinch of Chinese five-spice for extra flavor.
- When ready to serve, carefully remove the springform ring from the torte. Using a sharp knife, cut the salad torte into even, not too-small wedges, like a cake. Use a cake server or spatula to transfer the pieces to plates.
- Drizzle each piece generously with the prepared yogurt-herb sauce just before serving. Serve immediately and enjoy this refreshing, colorful salad torte at your next barbecue or picnic.
Notes
As a marinade or dressing, you can use any salad sauce you like. The suggested yogurt-herb sauce also tastes great with a splash of cream and a hint of Chinese five-spice. For extra crunch, you can add nuts or seeds between the layers. This salad torte is best served well-chilled and freshly cut.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
