Celery Salad with Carrots and Meat Dressing

We usually think of meat as the main ingredient. As a last resort - the base for the broth. And never as a refueling element. Quite in vain, by the way. Because dressing is a separate dish, you can easily add it to something else.

Ingredients

• 3-4 celery stalks
• 2 medium carrots
• 2 medium sweet and sour apples
• juice of half a lemon
• 1 large bunch of watercress
• 3 tbsp. l. raw almonds
• 100 g boiled veal
• salt, freshly ground black pepper
• 150 g natural yoghurt
• 1 tbsp. l. mayonnaise
• 2 tbsp. l. lemon juice
• 1 tsp honey
• 1/2 tsp mild mustard

Directions

1. Wash the celery, pat dry and cut into small wedges. Peel and cut the carrots into neat cubes or grate. Cut the apples in half, remove the core and (optionally) the skin; cut into small pieces and pour immediately with lemon juice to keep it from getting dark. Place everything in a glass salad bowl or on separate plates.
2. For dressing, combine yogurt, mayonnaise, lemon juice, honey and mustard. Add salt and pepper. Whisk.
3. Cut the meat into very small cubes or fiber, add to the dressing.
4. Finely chop the almonds, lightly fry in a dry skillet and add to the dressing too. Pour the resulting thick sauce over the dish and garnish with watercress.