Boiled beef salad with celery, spring onion and rye bread

Ingredients

For 1 serving

• Beef shank140 g
• Celery80 g
• Spring onions1
• Pickled gherkins30 g
• Parsley5 g
• Rye bread60 g
• Lettuce50 g
• Extra virgin olive oil10 g
• White wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

Method

1. Use beef shin that has already been boiled (it takes about 2 hours at a gentle simmer in salted water, until tender): trim off the fat and cut it into thin strips.
2. Wash the celery, remove the toughest strings and slice it thinly; trim and slice the spring onion; cut the gherkins into rounds and chop the parsley.
3. Combine the meat, celery, spring onion, gherkins and parsley, dress with oil, vinegar, salt and pepper and leave to marinate for 10 minutes.
4. Wash and dry the lettuce, arrange it on the plate, put the boiled beef salad on top and serve with the rye bread.