Beef salad

Ingredients for 4 servings:

• 600 g beef, fried or boiled
• 1 carrot(s)
• 1 apple
• 200 g cherry tomatoes
• 4 spring onions
• ½ bunch chives
• ½ bunch chervil
• 3 cm horseradish
• e.g. Parmesan or Pecorino
• 3 tbsp white wine vinegar
• 1 tsp mustard, grainy
• 1 pinch(s) of sugar
• 1 lime(s), the juice
• 4 tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

with carrot, apple and cherry tomatoes

Cut the beef – I prefer roast beef – into thin, approximately 1 cm wide strips. Peel the carrot and slice it thinly. Peel, quarter, core, and dice the apple. Wash and halve the cherry tomatoes. Wash the spring onions and slice them finely. Rinse the herbs, spin them dry, and chop them finely. Peel the horseradish and grate it finely. Place everything in a bowl. Mix the remaining ingredients to make a dressing, then add the oil. Add it to the salad in the bowl and let it marinate for about 10 minutes. I finish by adding shaved Parmesan or Pecorino cheese. Tip: Not my thing – but my family loves the salad with 100 g of mushrooms, cleaned and thinly sliced.