Mix meat with juice of one lemon and pepper, marinate with closed lid in the refrigerator in about One hour. Dry the meat.
Preheat stove to 60 °C, preheat plate.
Heat oil in a frying pan, roast meat in batches for about two minutes, remove, season with salt, keep warm.
Sauce: Mix vinegar and all ingredients up to and including parsley well in a large baking bowl, season.
Leaf salad: add celery and all ingredients up to and including sprouts to sauce form, mix.
Serve: Arrange leaf salad on plates, place strips of meat on top, garnish.
It goes well with: Bread
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?