This is a layered salad cake or lettuce cake recipe. It consists of lettuce leaves, vegetables, ham, and cheese, topped with a creamy yogurt dressing.
This lettuce cake or salad cake was one of the first things I ever ate when I came to Germany. I had never seen anything like it before, so you can imagine how impressed I was by my mother-in-law's cooking skills.
It was then (and still is now) one of my husband's favorite salads, so I make this lettuce cake on a more or less regular basis.
I make it mostly in summer, not necessarily as a side dish for grilled meat, but more of a lighter alternative for those who are not so keen on eating sausages or steaks.
If I ever make the salad torte for a party, you can be sure it will be one of the first salads to disappear from the table. People just love the way it looks and the many layers it has. Serve it with a few Garlic Bread Baguettes on the side, and everybody will be more than happy!
Recipe ingredients
Lettuce: You will not need the whole lettuce, just its largest leaves, about 8 of them, depending on size, enough to cover the bottom and the sides of the springform you are using for building the salad cake. You will also need about 2-3 large leaves to cover the salad once you've layered it.
Vegetables: Tomatoes (larger ones), radishes, cucumber, and scallions.
Deli meats: Large but very thin slices of cooked ham and some slices of salami.
Cheese: I usually make the lettuce salad with thin slices of Gouda cheese. Cheddar or other cheese you like would be fine.
Hard-boiled eggs. Try Asparagus Potato Salad, too. It's another full meal salad containing hard-boiled eggs.
See the recipe card for full information on ingredients and quantities.
How to make salad cake?
Start a day ahead; the lettuce cake needs time to set overnight. The lettuce leaves should be washed but dried completely with a kitchen towel.
Prepare the springform: Line the base and the sides of a springform (about 10 inches/ 26 cm diameter) with salad leaves. Keep 2 or 3 of them to place on top of the salad after layering all the other ingredients.
Layer the salad: Keep to the indicated quantities; you will form a double layer with each ingredient.
- Layer 1: The already mentioned lettuce leaves.
- Layer 2: 4 medium tomatoes. Since tomatoes come in different sizes, use enough thinly sliced tomatoes to form a double layer.
- Layer 3: Arrange the ham slices on top; you will have 2 or 3 thin layers of ham.
- Layer 4: Thinly sliced green onions/scallions.
- Layer 5: Thinly sliced cucumber slices.
- Layer 6: Thinly sliced radishes.
- Layer 7: Thinly sliced cheese.
- Layer 8: Peel and slice the cooled hard-boiled eggs. Wait until the eggs are cold before arranging them on the salad.
- Layer 9: Thinly sliced salami.
- Layer 10: The lettuce leaves you set aside before.
Finish the salad:
The lettuce salad needs to spend a night in the fridge pressed with something heavy. This way, the layers will form nicely, and the salad will keep its shape when you cut and serve the slices.
Cover it with cling film placed directly over the salad and not on the sides of the springform. Place the weight on top, again directly on the salad. I use a pan filled with water for this purpose; the pan should be slightly smaller than the springform so that it fits inside.
Place the springform on a larger platter lined with kitchen paper. The paper will absorb the juices from the salad (the tomatoes) so that there will be no mess in your fridge.
Place this ensemble in the refrigerator and leave it overnight.
Dressing: I didn't change my mother-in-law's recipe for the salad, but I did change the dressing recipe.
Original recipe: Stir one small jar of Miracle Whip with one cup of heavy cream and add the rest of the dressing ingredients.
My Greek yogurt dressing with a little bit of mayonnaise. This is pretty much the same dressing I use for the German Noodle Salad and many other salads. I like it better that way.
How to serve the lettuce cake?
- Remove the springform ring shortly before serving and very carefully transfer the salad cake to a clean platter. Slice the salad cake into slices, and serve with the dressing poured on top.
- This salad cake or salad torte is a meal and not a side dish.
- Serve with the creamy yogurt dressing and some crusty bread or French baguette on the side. Try it with Yogurt Soda Bread or Green Spinach Bread.
Salad Cake
Ingredients
- 1 lettuce
- 4 tomatoes
- 8 thin slices of cooked ham
- 1 small bunch of scallions
- ½ cucumber
- 1 bunch radishes
- 6 small cheese slices
- 6 hard-boiled eggs
- 5.5 oz salami thinly sliced
- 1 cup Greek yogurt
- ¼ cup mayonnaise
- ½ teaspoon paprika
- a pinch of sugar
- 1 tablespoon fresh lemon juice
- ½ small onion
- small bunch of parsley
- small bunch of chives
- ½ teaspoon fine sea salt and pepper to taste
Instructions
- Line springform with salad: Separate the lettuce leaves; you will need the largest leaves. Wash and dry them very thoroughly using some kitchen paper. Next, line the base and the sides of a springform (about 26 cm/10-inch diameter) with the salad leaves. Keep a few of them to place on top of the salad after layering all the other ingredients.
Layers:
- Large lettuce leaves
- Sliced tomatoes
- Sliced ham
- Thinly sliced scallions
- Sliced cucumber
- Sliced radishes
- Sliced cheese
- Sliced eggs
- Sliced salami
- More lettuce leaves to cover the salad.
Finish:
- Wrap: Place a double layer of plastic foil on top. The foil should be placed directly over the salad and not on the sides of the springform.
- Refrigerate: Find a heavy pan that fits in the springform, fill it with water and carefully place it on top of the salad. Next, place the springform on a larger platter lined with some kitchen paper. This will absorb the juices that might be coming out from the salad. Place in the fridge and leave overnight.
- Transfer: Remove the pan, foil, and springform ring shortly before serving. Carefully transfer the salad onto a serving platter.
Dressing (See note):
- Mix the yogurt, mayonnaise, paprika, sugar, lemon juice, finely chopped onion, finely chopped parsley, and chives. Add salt and pepper to taste. Place in a serving bowl or jug and serve on the side.
Monica says
I've never had a salad torte and I just love it, looking at yours!! What a good looking dish and I would love to enjoy it outside one afternoon. : )
Angie@Angie's Recipes says
What a clever and delicious idea!
Thalia @ butter and brioche says
what a unique recipe! i never have seen a salad cake before. perfect and light for the summer!
Chris Scheuer says
What a delightful, fun, interesting and beautiful salad! I've never seen anything like it!
Thao @ In Good Flavor says
Such a beautiful salad! I can definitely eat it as a meal.
Marvellina @ WhatToCookToday says
It's my first time hearing salad torte too. Very pretty and who says eating healthy is boring?
Sissi says
Amazing salad! I have never ever seen anything similar. I do like and often prepare Polish layered salad but it's with potatoes, herring, eggs and is much more filling/heavier than this one. I'll certainly make it very soon and let you know (fantastic idea to "slim down" the dressing!).