Stacked salad

Recipe from: 12/28/1995 12:00:00 AM
Ingredients 18
Servings 8
Time

Ingredients

  • SALAD DRESSING
  • 50
    ml
    hazelnut oil
  • 50
    ml
    walnut oil
  • 50
    ml
    sunflower seed oil
  • 50
    ml
    red wine vinegar
  • 5
    ml
    prepared mustard
  • SALAD
  • 1
    cucumber, thinly sliced
  • 8
    tomatoes, thinly sliced
  • 1
    avocado, sliced into thin rings
  • 8
    baby carrots, scraped and cut into julienne strips
  • 250
    g
    young leeks, washed and sliced into rings
  • 8
    radishes, cut into julienne strips
  • 1
    head lettuce, finely shredded
  • 1
    packet red lettuce leaves, finely shredded
  • 1
    packet baby leaf salad
  • 4
    extra radishes, sliced into rings
  • shredded chives
 

Method

 
Blend all the ingredients for the salad dressing and moisten the individual salad ingredients. Stack the cucumber, tomato slices, avocado rings, carrots, leeks, radishes and shredded lettuce on eight individual salad plates. (!f you have a round mould about 10 cm in diameter, pile the salad ingredients into it and press down firmly. Remove the mould just before serving.) Arrange the baby leaf lettuce and radish rings around the stacked salad and garnish with shredded chives. Pour over extra salad dressing just before serving.
 

 

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