Salad Cake

1. Line springform with salad: Separate the lettuce leaves; you will need the largest leaves. Wash and dry them very thoroughly using some kitchen paper. Next, line the base and the sides of a springform (about 26 cm/10-inch diameter) with the salad leaves. Keep a few of them to place on top of the salad after layering all the other ingredients.

Layers:

1. Large lettuce leaves
2. Sliced tomatoes
3. Sliced ham
4. Thinly sliced scallions
5. Sliced cucumber
6. Sliced radishes
7. Sliced cheese
8. Sliced eggs
9. Sliced salami
10. More lettuce leaves to cover the salad.

Finish:

1. Wrap: Place a double layer of plastic foil on top. The foil should be placed directly over the salad and not on the sides of the springform.
2. Refrigerate: Find a heavy pan that fits in the springform, fill it with water and carefully place it on top of the salad. Next, place the springform on a larger platter lined with some kitchen paper. This will absorb the juices that might be coming out from the salad. Place in the fridge and leave overnight.
3. Transfer: Remove the pan, foil, and springform ring shortly before serving. Carefully transfer the salad onto a serving platter.

Dressing (See note):

1. Mix the yogurt, mayonnaise, paprika, sugar, lemon juice, finely chopped onion, finely chopped parsley, and chives. Add salt and pepper to taste. Place in a serving bowl or jug and serve on the side.