Roast Beef Salad
|Beef slices||4 (Thick Slices)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Green beans||1⁄2 Cup (8 tbs)|
|Sweet dill pickles||3|
|Head of lettuce||1|
Cut the roast beef into strips.
Mix the mayonnaise with a little of the liquid from the pickles.
Nick the skins of the tomatoes, plunge into boiling water for 30-45 seconds, then peel and chop.
Cook the beans in boiling salted water until tender.
Drain and cool.
Slice the pickles; peel and cut the celeriac into strips.
Mix all the prepared ingredients together with the mayonnaise and leave in the refrigerator for 10 minutes to marinate.
Wash and dry the lettuce leaves and use to line a salad bowl.
Spoon in the beef salad.