Orlando salad with tongue

Salad is the business card of the Minsk restaurant of the same name. In the original recipe, there should be a layer of onion fried in vegetable oil between beef tongues and eggs. But since I have no mutual understanding with the onion, I omitted this step.

Maria

Recipe author

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Composition / ingredients

Servings:

Champignons

250

Pork tongue

Pickles

Eggs

Butter

Mayonnaise

Salt

to taste

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

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Prepare the ingredients.
Step 2:
Pre-boil pork tongues in salted water until tender. Drain the boiling water and pour ice water over the tongues. Let it lie down for 3 minutes and peel it off. Cut the tongues into small pieces or strips.
Step 3:
Wash the champignons, dry them and cut them into small slices. In a frying pan, heat the butter and fry the mushrooms on it for 5-7 minutes. At the end, lightly salt the mushrooms and mix.
Step 4:
Cut cucumbers into strips.
Step 5:
Hard-boiled eggs, cool and peel. Cut into small cubes.
Step 6:
It is better to form a salad in a cooking ring. Put the fried mushrooms on the bottom.
Step 7:
Apply a mesh of mayonnaise on top.
Step 8:
Put the pickles on the mushrooms. And also pour mayonnaise.
Step 9:
The next layer is pork tongues. And mayonnaise.
Step 10:
Put the boiled eggs last. Put the salad in the refrigerator for 1-2 hours for impregnation. Then remove the ring and serve the salad to the table.