Cut the onion in half and roast the cut surfaces in a frying pan without fat until dark brown.
Put the meat in a saucepan with water so that it is just covered with water, bring to the boil and season with salt. Clean or peel the soup vegetables, cut them into large cubes, add them to the pot with the onion halves, peppercorns and bay leaf spice and simmer for about
2 hours on low heat. Remove the cooked meat, wrap it in aluminum foil and let it rest. Clean or peel the celery, carrot and mangetout, cut into tender strips and blanch briefly in boiling hot salted water.
For the salad dressing, stir vinegar and sherry well. Add salt, pepper and 1 pinch of sugar and fold in the olive oil. Rinse the young onion and cut into fine rings. Rinse the kitchen herbs, dry them, chop or slice them and add them to the dressing form with the spring onions.
Cut the meat into strips, place in a large enough bowl with the blanched vegetables and stir in the dressing well. Season well with salt and freshly ground pepper and arrange the leaf salad on plates. Chive bread goes well with it.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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