Spring Colorful Beef Salad

Leftover boiled beef, covered with strained soup, will stay fresh in the refrigerator for a few days. When cold, the meat can be wonderfully cut into fine slices on the slicer and is thus the basis for a leaf salad.

Cut the meat with the slicer into thin slices, these into wide strips. Clean and rinse the vegetables, cut the spring onions diagonally into half-inch thin rings, slice the radishes into thin slices (set aside nice leaves) and cut the celery into slices, roughly shredding the leaves.

Peel the asparagus spears, cut the stems diagonally into centimeter-wide pieces, the heads uncut. Put in boiling salted water form and cook in 2 to 3 min until crisp.

Chop the kitchen herbs. Put all the salad ingredients (including the radish leaves put aside) in a sufficiently large bowl. Whisk the marinade made of the above ingredients in a cup until creamy and pour it over the salad. Mix and serve on the spot.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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