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Simple salad with tongue

Simple Salad with Tongue

Original, tangy, festive, and so tasty! Simple salad with tongue is a recipe for a hearty, very tasty dish you can serve at a holiday table or just for a family dinner. Adding mushrooms gives it a tangy flavor that sets off the tenderness of the tongue.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef tongue (boiled)

250

Pickled mushrooms (honey mushrooms)

200

Croutons (rye)

100

Hard cheese

100

Eggs

Pickled cucumbers

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 41 % 11 g

Carbohydrates 26 % 7 g

156 kcal

GI: 14 / 0 / 86

Cooking method

Cooking time: 30 min

Step 1:

How do you make a simple salad with tongue? Prepare the ingredients. You'll need the tongue and eggs boiled. For the mushrooms, small honey mushrooms are best — you can add them to the salad whole, since they have a brighter flavor and look pretty in the salad. Drain them in a colander and let the marinade run off.
Step 2:

Boil and cool the tongue ahead of time. Peel off the skin. Cut the tongue into strips.
Step 3:

Cut the cheese into small sticks. Hard or semi-hard cheese works; the main thing is that it's tasty and has no milk-fat substitutes.
Step 4:

Cut the cucumbers into sticks the same size. If you have gherkins, it's better to use more — 3–4 of them.
Step 5:

Hard-boil the eggs, cool them, peel them, and cut them into cubes.
Step 6:

In a salad bowl, combine the tongue, honey mushrooms, cheese, cucumbers, eggs, and croutons. The croutons can be store-bought or made at home from rye bread.
Step 7:

Dress the salad with mayonnaise. You can make the mayonnaise yourself, too.
Step 8:

Mix everything well and serve right away, or the croutons may get soggy and lose their crunch. Enjoy!

How do you cook tongue? First soak it in cold water for 30 minutes — it'll be softer and more tender. Then drain the water, put the tongue in a pot, and cover it with clean water. Set it to cook over medium heat. After it comes to a boil, skim off the foam and cook the tongue for 15 minutes. Then drain the water, add fresh water, and set it to cook again. This gets rid of any smell. The cooking time is 2 to 4 hours, depending on the size of the tongue. While it cooks, you can add salt, spices, and vegetables to taste. To make the tongue easier to peel, cover it with cold water right after cooking.
The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover them with cold water and cool them. The sudden temperature change makes them easier to peel.
Keep in mind that in stores, canned mushrooms are often kept at the wrong temperature (above 77°F/25°C, especially in summer). This can lead to the growth of bacteria that cause severe poisoning and botulism. Signs of improper storage include: a bulging jar, cloudy brine, air bubbles rising from the bottom of the jar, mold, and an unpleasant smell. If you spot even one of these signs, it's better not to use those mushrooms at all. If you're sure the canned mushrooms were stored properly, you can use them without frying. If there don't seem to be any signs but you're unsure, it's better to fry the mushrooms in vegetable oil until golden.