Winter meat salad

Name: Winter meat salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Turnip; 7-10 Tbsp Salt; 3 red onions; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 3 Gherkins; 500 g Roast beef (from the previous day; e.g.: Semerrolle); 150 g Lamb's lettuce; 1 TABLESPOON Quince jelly; 2 TABLESPOONS Dijon mustard; 3 TABLESPOONS Oil; 250 g brown bread; 2 TABLESPOONS Butter; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Turnip
7-10 Tbsp Salt
3 red onions
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
3 Gherkins
500 g Roast beef (from the previous day; e.g.: Semerrolle)
150 g Lamb's lettuce
1 TABLESPOON Quince jelly
2 TABLESPOONS Dijon mustard
3 TABLESPOONS Oil
250 g brown bread
2 TABLESPOONS Butter
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and cut the turnip into strips. Cook in boiling salted water for about 5 minutes, drain. Peel onions, cut into rings. Boil up vinegar. Season with salt, pepper and marjoram.
2
Pour hot over turnips and onions and let it stand. Cut cucumber and roast into strips. Clean and wash lamb's lettuce, drain well. Warm up the jelly. Mix with mustard and oil. Season with salt and pepper. Mix all ingredients carefully, season again. Cut bread into large corners. Put on skewers.
3
Season with salt and pepper. Mix all ingredients carefully, season again. Cut bread into large corners. Put on skewers. Heat butter and toast bread while turning. Serve with the salad