Layered Garden Salad Cake
Ingredients
Base: 1 large head of dark green curly lettuce (like Lollo Rosso).Structure: 1 large head of light green lettuce (like Romaine or Butter lettuce).Garnish Layers:3 large, firm tomatoes, sliced into half-moons.2 English cucumbers (for the lattice pattern).2 medium carrots, finely shredded.
Optional Dressing: 1/2 cup extra virgin olive oil, 2 tbsp lemon juice, salt, and black pepper
Instructions
Prepare the Vegetables:Wash and dry all vegetables thoroughly.The Lattice Cucumber: Slice the cucumber into thin rounds. To get the "waffle" or lattice look seen in the photo, use a crinkle cutter knife or a mandoline with a waffle blade, rotating the cucumber 90 degrees between each slice. The Tomatoes: Slice the tomatoes in half, then into thin, even wedges. The Carrots: Use a box grater or food processor to finely shred the carrots into a pile. lettuce leaves.Place the waffle-cut cucumber slices in a continuous ring over the lettuce, overlapping them slightly for a neat pattern.
Create the Tomato Level
:Arrange the tomato wedges in a tighter circle inside the cucumber ring. Lean them against each other so they stand slightly upright, creating height.Assemble the Center:Mound the lighter green lettuce in the very center to act as the "peak" of the cake.Place a generous mound of the shredded carrots right in front or on top of the central lettuce for a pop of color.Final Touch:Keep the dressing on the side until serving to prevent the vegetables from wilting. Drizzle just before eating or serve in a separate bowl
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