Ingredients
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1 lb 2 oz (500 g) cooked Beef
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2 Red Onion
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1 tablespoon White Wine Vinegar
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1 Cucumber
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2–3 baby Gherkin Pickles
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3½ oz (100 g) mâche Lettuce
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3 tablespoons Pumpkin Seed Oil
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Salt
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For the Dressing
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2 tablespoons White Wine Vinegar
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1 teaspoon Spicy Mustard
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1 tablespoon Mayonnaise
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¼ cup Beef Broth
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2 tablespoons Pumpkin Seed Oil
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freshly ground Salt
Directions
Steps
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1
Done
|
Thinly slice the beef and then cut into strips. Peel the onions and slice into thin rings; season with salt in a bowl and mix with the white wine vinegar. Peel the cucumber in quarters lengthwise, remove the seeds with a spoon, and chop into pieces. Dice the baby gherkin |
|
2
Done
|
For the dressing, combine all ingredients except the pumpkin seed oil; season generously with |
|
3
Done
|
Toast the pumpkin seeds in a frying pan with a few drops of oil until they jump. Add to a small bowl and lightly salt. Carefully combine the salad ingredients with the dressing, transfer to four plates, sprinkle with toasted pumpkin seeds, and serve. |
