Salad with Tongue and Pickles
This elegant tongue salad will dress up any holiday table. Salad with tongue and pickles is a tasty, fairly quick appetizer for any occasion. A couple of years ago, my mother-in-law served us a wonderful Olivier at her birthday party, in which the usual cooked sausage was swapped out for boiled tongue. Ever since, that's the only way I make Olivier — no sausage, no chicken. But beyond Olivier, there are plenty of other great salads you can make with tongue, and I'm sharing one of them with you here.
Cooking method
-
Step 1:
Measure out the ingredients. Boil the tongues until tender and cut them into sticks.
-
Step 2:
Cut the pickles into matchsticks as well.
-
Step 3:
Finely chop the fresh herbs.
-
Step 4:
Pat the olives dry and slice them into rings.
-
Step 5:
Hard-boil the eggs, peel them, and cut into medium dice.
-
Step 6:
In a salad bowl, combine the tongue, pickles, eggs, olives, and dill.
-
Step 7:
Dress with the mayonnaise and toss to combine.
-
Step 8:
You can plate the salad in a ring mold — either as one large round or in individual portions. Garnish with fresh greens (I used a salad mix and a few cranberries).
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Olives - 115 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Pickles - 11 kcal/100g
- Pig tongue - 165 kcal/100g
