Ingredients (Serves 2)

• 3 small florets of broccoli (about 45g)
• 2 leaves of leaf lettuce (about 40g)
• 4 small cherry tomatoes (about 36g)
• 60g sashimi-grade salmon, cut into 1cm cubes
• 1 boiled egg (about 51g), sliced
• Pinch of salt
• 
  Kewpie Caesar Salad Dressing – to taste
• 1/2 packet (8g) of Salad Club Croutons or your preferred croutons

Instructions

1. Cut broccoli into small florets and boil in salted water until just tender. Drain well.
2. Rinse the lettuce in cold water, drain thoroughly, and tear into bite-sized pieces.
3. Halve the cherry tomatoes. Cut the salmon into 1cm cubes. Slice the boiled egg into rounds.
4. On a plate, arrange the lettuce as a base. Layer the broccoli, salmon, tomatoes, and egg slices in a wreath shape. Scatter croutons and drizzle with Kewpie Caesar Salad Dressing.

Tips

• Use a small bowl or ramekin in the center of the plate as a guide to help shape the wreath.