Broccoli and Boiled Egg Wreath Salad
Create a festive Caesar salad with boiled egg, broccoli, cherry tomatoes, and salmon, beautifully shaped into a wreath and topped with Kewpie Caesar Dressing.
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
- Cut broccoli into small florets and boil in salted water until just tender. Drain well.
- Rinse the lettuce in cold water, drain thoroughly, and tear into bite-sized pieces.
- Halve the cherry tomatoes. Cut the salmon into 1cm cubes. Slice the boiled egg into rounds.
- 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.
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