Salad From the Boiled Beef

A bean recipe for every taste:

If you cut away the outside fat from the boiled beef, you get almost a fat-free meat with a mild flavor of its own. It adds satiety to the spicy leafy salad and rounds it out without being overbearing.

Croutons: Cut the white bread into 1cm cubes and fry in butter in a frying pan until crisp. Drain on kitchen roll.

Dressing: Stir the clear soup with vinegar and mustard. Stir in oil, add the garlic slice and dill. Season with salt, pepper and sugar.

Leaf salad: Cut the ends of the beans into small pieces, pull the strings and cut them into pieces about four centimeters long. Blanch in salted water until al dente, rinse in cold water and drain. Clean, rinse and quarter the radishes. Clean the mushrooms in detail, perhaps rinse and quarter them as well. Heat the oil in a frying pan and fry the mushrooms in it for about two min, season with salt and season with pepper.

Serve: Cut the warm boiled beef into four to five mm thick slices. Arrange the slices of meat with the lettuce leaves on a platter or plates. Spread the prepared vegetables evenly on top and drizzle the dill marinade over them, sprinkle with croutons.

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