Stacked Caesar Salad
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.