This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Mixed salad stack
A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving.
This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a drizzle of vinaigrette dressing.
This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a drizzle of vinaigrette dressing.
75 K 4.4/5 (25 reviews)
30 min.
Easy
2.75 €
4 stacks
8 IngredientsLast modified on: November 25th 2015
For 4 stacks, you will need:
- 1
2 tomatoes - 2
1 avocado - 3
1 lime - 4
1 red onion - 5
2 hard-boiled eggs - 6
8 anchovys fillets - 7
french dressing (vinaigrette) - 8
fine (or table) salt - Total weight: 825 grams
Times for this recipe
Preparation: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 5 min.
Peel 1 avocado: cut in half, discard the stone and slice the flesh thinly.
Sprinkle with lime juice and set aside.
Sprinkle with lime juice and set aside.
Stage 3 - ⌛ 3 min.
Peel 1 red onion and slice into thin rounds.
Stage 4 - ⌛ 2 min.
Slice 2 hard-boiled eggs.
Stage 5
Begin the assembly: place a ring in the centre of a small plate.
Lay a slice of tomato in the bottom, then a layer of avocado.
Lay a slice of tomato in the bottom, then a layer of avocado.
Stage 6
Put a layer of onion on top, then hard-boiled egg.
Stage 7
Add a layer of anchovy fillets.
Stage 8
Finish with a second layer of avocado and a slice of tomato.
Press down lightly to pack the layers together.
Put to wait in the fridge if necessary.
Press down lightly to pack the layers together.
Put to wait in the fridge if necessary.
Stage 9 - ⌛ 10 min.
Remove the ring just before serving and drizzle a little vinaigrette around the stack.
Serve right away.
Serve right away.
Remarks
If you don't like anchovies, use another kind of fish fillet, such as sardines in oil, salmon or smoked trout.
Keeping: Should be eaten the day it is made.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 30 RDI=3 % | 20 RDI=2 % | 360 RDI=20 % | 1,520 RDI: 20 % |
| Per 100 g | 3 RDI=1 % | 3 RDI=0 % | 1 RDI=0 % | 40 RDI=2 % | 180 RDI: 2 % |
| Per stack | 6 RDI=2 % | 7 RDI=1 % | 4 RDI=1 % | 90 RDI=5 % | 380 RDI: 5 % |
How much will it cost?
- For 4 stacks : 4.00 €
- Per stack : 1.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Anchovy fillet
Like these other recipes: Tapenade, Souda salad, Baked potatoes with poached egg and tuna sauce , Salade Niçoise, Pissaladière with puff pastry, ... See them all 5
Tomato
Like these other recipes: Hamburgers, Tomato tart, Moussaka, Tomato and courgette tart, Fine multi-tomato tart, ... See them all 76
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Cauliflower and egg salad, Jerusalem artichoke salad, Salade Niçoise, Leek and egg frichti, Baby spinach salad, ... See them all 46
Lime
Like these other recipes: Tahitian style fish, Mexican ceviche, Tomato and cream cheese terrine, Lime confectioner's custard (pastry cream), Tex-Mex chicken burger, ... See them all 53
Other recipes you may also like
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy. November 4th 20131.39 M 65 1 hour 30 min.
How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit. January 9th 2010208 K 14 15 min.
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside. February 21th 2011354 K3.7 50 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018428 K4.8 7 min.
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed. February 21th 2011463 K 23.5 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.