Isn’t it fun to take things we already know and love and tweak something about them, like the shape? That’s all this is here, a Caesar salad just stacked up in a… drum? Tubelet? Ring? Let’s call this stacked Caesar salad a ring, for simplicity.

I came across it on Instagram, where Thames Street Kitchen in Newport, RI is making this fun version of a Caesar salad. Since I probably won’t be making it up that way anytime soon thanks to the rising costs of a flight, plus TSA woes, I figured I have a mini springform pan and Caesar salad ingredients so let’s give it a go at home!

Mini Springform Pans

You’ll need a mini springform pan to make one salad (or more to make however many salads you want. I have these 4″ mini springform pans and love them.

If you have other sizes of springform pans and want to try making a larger salad, I’d love to know how it turns out. If you do go bigger I would recommend chilling the salad before adding the breadcrumbs so it has time to congeal a little for a better presentation. Luckily the ingredient amounts below aren’t rigid and can be customized to your tastes.

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Stacked Caesar Salad

Course Salad

Cuisine American

Keyword caesar salad

Prep Time 5

Cook Time 7

Total Time 12

Servings 1 serving

Equipment

4" springform pan

Ingredients

1 head little gem lettuce, very thinly sliced or approximately 1 cup romaine, very thinly sliced
1/4 cup Parmesan cheese grated
1/4 cup Caesar salad dressing
1/3 cup Panko bread crumbs

Instructions

Put the bread crumbs in a small frying pan over medium heat. Spread out evenly and let them toast while you prepare the salad. Do not forget, once they start toasting, they'll burn quickly. Set the crumbs aside or in the fridge or freezer to cool down.
Thinly slice the lettuce. If using romaine, discard any large stem chunks.
In a bowl, mix the lettuce with the grated cheese and dressing, using a fork, until the lettuce is well coated with dressing.
Take the bottom out of the springform pan and turn it upside down on a plate where you want your salad to be. Close and lock the springform pan .
Hold the springform pan in place with one hand if needed. Use the fork to guide the salad mixture into the springform pan. Lightly press it down to take up the entire circle. Place the salad in the fridge to chill for 5 minutes.
Pour the cooled toasted bread crumbs over the salad mold. Use a spoon to press them down evenly over the salad.
Gently unlock the springform pan and lift straight up. Clean up any crumbs that may have fallen away and serve immediately.

No Anchovies In This Caesar Salad

You might notice the distinct lack of anchovies in my Caesar salad, both in the salad itself and in the choice of dressing. If you like an anchovy-ful Caesar, please feel free to add them! Mix the anchovies into the salad mixture along with the cheese and dressing.

If you are looking for a great anchovy-free Caesar salad dressing, let me recommend Trader Joe’s vegan Caesar dressing. Whether you’re vegan or not, it’s guaranteed to be fish-free!