Dice fine the beef and bacon. Dice the cucumber, beet, potatoes, carrot and turnip as well. Separate the cauliflower into florets, slice the asparagus.

To prepare the sauce combine 4 cups beef stock, 1 tablespoon 3% vinegar, 1 tablespoon mustard, 2 tablespoons sour cream, 1 tablespoon vegetable oil, ground egg yolks, season to taste with sugar, salt and ground black pepper.

Combine the prepared ingredients, add finely chopped spring onions and greens, toss and put into a salad bowl. Dress with the sauce, scatter over with chopped egg whites and garnish with greens.