Summer Beef Salad with Chanterelles and Beans

Perhaps your new favorite bean dish:

Preparation (about half an hour):

Clean chanterelles, rinse well, dry with crepe. Rinse the potatoes, remove the skin, cut into small slices and roast in hot oil until al dente. Clean the beans, rinse them and cut them into small pieces, cut them once and cook them al dente in light salted water. Heat oil, fry meat strips briefly, add chanterelles and cook al dente. Mix the mushrooms, meat, potatoes, tomato fillets, beans and onion rings well.

Stir all the ingredients of the marinade well together and season to taste with salt and freshly ground pepper. Pour marinade over leaf lettuce, mix well and let sit for 20 to half an hour. Divide the lettuce evenly on plates and garnish with the chicory leaves – sprinkle with ground pepper.

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