Name: Stacked salad
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 50.00 ml hazelnut oil; 50.00 ml walnut oil; 50.00 ml sunflower oil; 50.00 ml vinegar red wine; 5.00 ml mustard prepared; 1.00 cucumber thinly sliced; 8.00 tomatoes thinly sliced; 1.00 avocado sliced into rings; 8.00 baby carrots baby, scraped, julienned; 250.00 g baby leeks sliced; 8.00 radishes cut into julienne strips; 1.00 lettuce shredded; 1.00 lettuce leaves packet, red, finely shredded; 1.00 salad greens; 4.00 radishes sliced into rings; fresh chives shredded

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Ingredients (16)

SALAD DRESSING

50.00 ml	hazelnut oil
50.00 ml	walnut oil
50.00 ml	sunflower oil
50.00 ml	vinegar — red wine
5.00 ml	mustard — prepared

SALAD

1.00	cucumber — thinly sliced
8.00	tomatoes — thinly sliced
1.00	avocado — sliced into rings
8.00	baby carrots — baby, scraped, julienned
250.00 g	baby leeks — sliced
8.00	radishes — cut into julienne strips
1.00	lettuce — shredded
1.00	lettuce leaves — packet, red, finely shredded
1.00	salad greens
4.00	radishes — sliced into rings
	fresh chives — shredded

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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.