Börgit's salad cake

Ingredients for 1 servings:

• 150 g iceberg lettuce
• 200 g cucumber(s)
• 2 m.-sized onion(s)
• Salt
• ½ tbsp oil (sunflower oil)
• 300 g tomatoes
• 100 g spring onions
• 200 g cooked ham
• 4 eggs, hard-boiled
• 10 radishes
• 125 g cheese, Gouda, grated
• 100 g cocktail tomatoes

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

a special eye-catcher on every buffet, prepared the day before

Place a 26cm cake ring on a smooth surface, such as a cake plate. Do not use a closed springform pan, as the salad cake will retain liquid that will need to be drained. Tear the iceberg lettuce into large pieces and arrange them tightly overlapping on the base. Cut the cucumber into thin slices and arrange them on top of the lettuce. Slice the onions into rings, sprinkle with salt, and then rub with sunflower oil (this will prevent them from becoming bitter!). Place the onions on top of the cucumber slices. Arrange the sliced ​​tomatoes on top. Place the sliced ​​spring onions on top of the tomatoes. Dice the cooked ham and layer it. Slice the eggs and place them on top of the ham cubes. Next, add the sliced ​​radishes. Cover the whole thing with grated Gouda cheese. Let stand, covered, in a cool place for 1 day. Carefully drain off any excess liquid from time to time. Before serving, halve the cherry tomatoes and use them to garnish the cake. There are no limits to your imagination. Guests cut the salad cake with a sharp knife! Serve with a dressing of their choice.