Spring salad with roast beef & mustard cream

Name: Spring salad with roast beef & mustard cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Carrots (approx. 250 g); 3 stalks of celery; 7-10 Tbsp Salt; 150 g Whole milk yoghurt; 3 tablespoons (approx. 75 g) Salad Mayonnaise; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp some Worcester sauce; 7-10 Tbsp Pepper, sugar; 1/2 bunch Chives; 1 small green salad (e.g. Lollo bianco); 8 thin slices of roast beef cold cuts

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Carrots (approx. 250 g)
3 stalks of celery
7-10 Tbsp Salt
150 g Whole milk yoghurt
3 tablespoons (approx. 75 g) Salad Mayonnaise
1-2 TEASPOONS medium hot mustard
7-10 Tbsp some Worcester sauce
7-10 Tbsp Pepper, sugar
1/2 bunch Chives
1 small green salad (e.g. Lollo bianco)
8 thin slices of roast beef cold cuts

Directions

1
Peel the carrots and clean the celery. Wash both and cut into thin slices. Cover them and steam them in little boiling salted water for about 3 minutes. Drain and let cool off
2
Stir yoghurt, mayonnaise and mustard until smooth. Season to taste with Worcester sauce, salt, pepper and a little sugar. Wash the chives, shake dry, chop finely and stir in
3
Clean and wash the salad and tear it into pieces. Mix with carrots and celery. Serve with roast beef and salad dressing. Tastes good with fresh farmhouse bread
4
Drink: mineral water