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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.
79 K 4.4/5 (25 reviews)611567
Last 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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=5 % | 3 g RDI=1 % | 1 g RDI=3 % | 44 kcal RDI=2 % | 184 kJ RDI=2 % |
| Per stack | 6 g RDI=10 % | 7 g RDI=3 % | 4 g RDI=5 % | 90 kcal RDI=5 % | 380 kJ RDI=5 % |
| Whole recipe | 25 g RDI=40 % | 29 g RDI=11 % | 16 g RDI=22 % | 363 kcal RDI=18 % | 1,521 kJ RDI=18 % |
How much will it cost?
For 4 stacks
4.00 €
Per stack
1.00 €
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
Tomato
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Green Piedmont SaladRice and purple-sprouting broccoli saladAvocado mousse with sorrelLambé saladSeb's Italian-style aperitif slices See all 47 other
Lime
Like these other recipes: Avocado "tarte fine"Rum babasCajun pork with rice."Land and sea" kebabsFlambéd bananas See all 54 other
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