Biancostato Salad

Preparation:

Preparation: Check and peel the carrot; peel the onion; clean the celery by removing the filaments, wash it, divide it into pieces, put them in a pot with about 200 cl of water, bring to the boil, cook for 10 minutes and add salt; add the meat, let it cook for about an hour on a moderate heat, drain it, let it cool and cut it into thin slices. Meanwhile: tick the green beans; wash them, divide them into small pieces, cook them for 4-5 minutes in boiling salted water, drain them in ice water and leave to cool; clean the escarole and rocket, wash them, dry them delicately and break them up; wash the tomatoes and cut them into cubes; remove the seeds and internal white filaments from the pepper, wash and cut into small pieces; remove the roots, the outer leaves and the toughest green part from the spring onion, wash it and cut it into slices together with the pickled gherkins. In a small bowl, mix the vinegar with a pinch of salt and pepper, add the mustard and oil and lightly beat the ingredients with a fork. Arrange the lettuce and rocket on a serving plate, arrange the pieces of pepper, the slices of meat, the diced tomatoes, the slices of gherkins, spring onion and olives on top, season with the prepared oil and vinegar sauce.