Salad Cake

For the salad tart, remove the lettuce leaves from the stem, rinse well and spin dry, preferably in a salad spinner. It is important that as little water as possible remains on them.

Remove the green from the radishes and rinse and dry them together with the tomatoes, leeks and cucumber. Pick the lettuce leaves a bit, cut the vegetables into thin slices and put them ready in separate bowls. Peel the vegetable onion and chop it very small. Slice the hard-boiled eggs as well.

Place a variable cake ring (or a regular cake ring) on a round serving plate. As the bottom layer, cover the base with lettuce leaves, then gradually layer in the other ingredients, occasionally interspersing a layer of lettuce leaves.

The top layer should also be lettuce leaves. If desired, place a ring of tomato slices around the edge. Cover the salad tart with plastic wrap and refrigerate for 24 hours. During this time, the ingredients will sink down a bit, but will not become mushy.

Before serving, rinse and dry the Vogerlsalat and spread loosely on top evenly, at the end place the nasturtium flowers on top.

For the dressing, mix all the ingredients, except for the kitchen herbs, thoroughly with a whisk or a blender. If necessary, season repeatedly with salt, pepper and/or vinegar, finally add the fresh kitchen herbs.

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