Beef salad with roasted onions and farmer's bread

Ingredients for 2 servings:

• 150 g beef, cooked, leftovers
• 3 gherkins
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar, dark
• 1 garlic clove(s), crackling
• ½ tsp mustard, medium hot
• 1 pinch(s) black pepper, from the mill
• 2 pinches of salt
• 1 tsp sugar
• some water
• 2 m.-sized onion(s)
• some clarified butter
• 2 lettuce leaves
• ½ tsp chili flakes, red
• 2 slices of farmhouse bread

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

Cut the beef (loin, roast beef, rump steak, or rump steak are all suitable) into very thin slices or strips. For the marinade, peel and grate the garlic clove. Mix the oil with the vinegar, mustard, salt, pepper, and sugar. Add the grated garlic and dilute with a little water. Finely slice the gherkins and add them to the marinade with the meat. Mix well and let it marinate for about 2 hours. Peel the onions, cut them into quarters, and fry them in hot clarified butter until golden brown. Gently warm the beef. Arrange a lettuce leaf on a plate, top with the toasted onions sprinkled with red chili flakes, place the lukewarm beef salad next to it, and serve with toasted farmhouse bread.