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Orlando salad with tongue

Orlando Salad with Tongue

This salad is the signature dish of the Minsk restaurant it's named for. The original recipe calls for a layer of onion sautéed in oil between the tongue and the eggs, but onions and I don't get along, so I left that step out.

Maria

Recipe author

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Composition / ingredients

Servings:

Mushrooms (button)

250

Pork tongue

Pickles

Eggs

Butter

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 9 g

Fats 55 % 12 g

Carbohydrates 5 % 1 g

147 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Boil the pork tongues ahead of time in salted water until tender. Drain off the hot water and cover the tongues with ice water. Let them sit for 3 minutes, then peel off the skin. Cut the tongues into small pieces or thin strips.
Step 3:

Rinse the mushrooms, pat them dry, and cut them into small slices. Heat the butter in a skillet and sauté the mushrooms for 5 to 7 minutes. At the end, season them with a little salt and stir.
Step 4:

Cut the pickles into thin strips.
Step 5:

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

It's easiest to assemble this salad in a cooking ring. Start with the sautéed mushrooms on the bottom.
Step 7:

Pipe a thin lattice of mayonnaise over the top.
Step 8:

Layer the pickles over the mushrooms and drizzle with mayonnaise.
Step 9:

Next comes the pork tongue, followed by more mayonnaise.
Step 10:

Finish with the chopped eggs on top. Chill the salad in the fridge for 1 to 2 hours to let the layers meld. Then lift off the ring and serve.