Separate radish from peel, first cut into thin slices, then into sticks. Pluck basil leaves from the stems. Cut chives into fine rolls. Rinse capers in a sieve under tap water. Season vinegar with salt, sugar and pepper, add oil. Place the slices of meat evenly on a plate. Sprinkle with basil, radish, chives and capers. Pour the salad dressing on top.
Offer some Italian white bread for it.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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