French roast beef salad

Salad for two:

• 300 grams of roast beef
• 4 carrots
• 4 white asparagus
• 8-10 small delicacy potatoes
• 1/2 broccoli
• 1/2 red onion
• 1 medium bag of spinach
• 2 spring onion
• Fresh basil
• Pickled red onion
• Flaked sea salt
• Fresh ground pepper
• Olive oil
• Raw sea salt

French tartare dressing:

• 1/2 dl remulade
• 1 dl light sour cream 10%
• 8-10 slices of pickled cucumber
• 2 tbs pickle juice
• 1/2 lemon
• 1 ts curry powder
• Fine salt

How to do it

Set oven to 230 degrees celsius.
Use a cast iron casserole with a lid. Fill the bottom 1/2 cm with raw sea salt. 
Sprinkle some olive oil on the potatoes, making sure to cover all of the skin. Place potatoes on the sea salt bed and roast in oven using a lid for 1 hour.
This process will drain some of the liquid out of the potatoes, intensifying the flavours.

Make hasselback carrots.
Brush and rinse the carrots. Cut them almost through, about 1 cm between each slice. Putting the carrot next to a flat wooden spatula makes this easier, when cutting.
Brush the carrots with olive oil and place on a small baking tray. Roast in oven with the potatoes for about 30 minutes. You want them to caramelize well.

Cut broccoli in to bouquets and brush with olive oil. Roast in oven for 15 minutes using a small baking tray.

Cut back edges of the white asparagus. About 1,5 cm. Peel the skinn off using a potato peeler. Cut each asparagus in 3-4 chunks. Cook in well salted boiling water for 2 minutes. Strain the water and sprinkle with nice olive oil.

Finely chop red onion and spring onion.

Make the tartar sauce by mixing remulade, light sour cream, pickle juice, curry powder, a good squeeze of lemon and finely chopped pickles. Finish with a pinch of salt.

Assemble the salad
Use big, flat plates for this. 
Start with washed spinach and make folds of roast beef on top. Place all veggies around to make it look nice. Put small tea spoons of pickled red onion around. Add the french tartare sauce and finish with fresh basil, flake salt and ground pepper.
Serve with nice fresh bread and propper butter.