Spring Salad with Veal Strips

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?

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