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Festive table
Favorite salad

"Favorit" (Favorite) Salad

Hearty, made with three kinds of meat, with a fresh taste — for a celebration! The "Favorite" salad makes a real centerpiece for the holiday table. The mix of tender tongue, chicken breast, and ham with pickled mushrooms and cucumber wins everyone over. People will ask you for this recipe again and again!

Maria

Recipe author

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Composition / ingredients

Servings:

Ham

250

Pork tongue

250

Chicken fillet

250

Button mushrooms (pickled)

250

Cucumbers

250

Onion

Parsley (2-3 sprigs)

Mayonnaise

Vinegar

Sugar

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 10 g

Fats 45 % 10 g

Carbohydrates 9 % 2 g

137 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make the incredibly tasty "Favorite" salad? It's easy! First, gather the ingredients. You can use beef tongue in place of pork. Instead of ham, use smoked pork loin, collar, or leg. And you can swap fried mushrooms for pickled ones.
Step 2:

Cut the onion into half-rings, put it in a bowl, and cover with boiling water. Add the vinegar and sugar and leave it to marinate for 10 minutes. Then drain off the marinade. You can use red onion or salad shallots instead of white onion — and shallots don't need pickling at all. If you don't like onion in salads, you can leave it out entirely.
Step 3:

Peel the casing off the ham and cut it into strips.
Step 4:

Boil the pork tongue ahead of time in salted water for about 1.5–2 hours, until tender. Plunge the cooked tongue into cold water, peel off the skin, and cut it into sticks.
Step 5:

Boil the chicken breast ahead of time in salted water for 20–25 minutes, until done. Cool the meat and cut it into strips.
Step 6:

Lift the pickled mushrooms out of the marinade and cut them into strips or quarters. Mine were already sliced.
Step 7:

Cut the cucumber into strips. I'd suggest peeling it so the salad has a softer texture.
Step 8:

Wash, dry, and finely chop the herbs. Besides parsley, you can use any herbs you like: dill, basil, cilantro, and so on — or even a mix of different ones.
Step 9:

In a bowl, combine the pork tongue, chicken, ham, pickled onion, mushrooms, cucumber, and herbs. Dress the salad with mayonnaise and toss. You can add more salt and pepper if you like, but I don't season salads dressed with mayonnaise.
Step 10:

Before serving, chill the salad in the fridge for 30 minutes. If you're making it ahead — the night before, say — don't dress it with mayonnaise. Dress it right before serving instead.
Step 11:

Mound the salad on a nice plate and serve, garnished with herbs. I also garnished it with fresh green peas. Enjoy!

Since everyone's preference for saltiness, sweetness, bitterness, heat, acidity, and spiciness is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).
It's better to make your own mayonnaise — tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like — that lightens the dish.