← All recipes

🍽️ Crisp Cucumber Salad with Roast Beef

490 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• salt
• 1 onion
• 1 tbsp raspberry vinegar
• 2 tbsp lemon juice
• 0.5 tsp sugar
• 2 stalks celery
• 2 parsley
• 1 hard-boiled egg
• 500 g roast beef (sliced)
• 200 g anchovy fillet (fresh or frozen)

Instructions

1. 1. Peel the cucumber completely.
2. 2. Slice the cucumber thinly or grate it finely.
3. 3. Sprinkle the cucumber pieces with salt.
4. 4. Let the salted cucumbers drain briefly.
5. 5. Wash the celery stalk thoroughly.
6. 6. Remove the tough fibers from the celery.
7. 7. Slice the celery into thin pieces.
8. 8. Finely chop a small amount of the celery greens.
9. 9. Peel the onion.
10. 10. Dice the onion into very small cubes.
11. 11. Mix 50 milliliters of water with lemon juice, vinegar, and sugar for the dressing.
12. 12. Stir the dressing ingredients well until the sugar has dissolved.
13. 13. Add the onion cubes to the dressing mixture.
14. 14. Add the drained cucumber slices to the sauce.
15. 15. Add the celery slices to the sauce.
16. 16. Sprinkle the chopped parsley over the salad.
17. 17. Sprinkle the fine celery greens over the salad.
18. 18. Mix all ingredients in the dressing well together.
19. 19. Divide the finished salad among several plates.
20. 20. Place the roast beef on top of the salad.
21. 21. Garnish the dish with anchovy fillets.
22. 22. Sprinkle chopped egg over the roast beef.

Nutrition per serving

• kcal: 490
• Protein: 37 g · Fett/Fat: 28 g · Carbs: 10 g