Beef Tongue Salad With Pickles - Recipe With Photo Step By Step

Beef tongue salad can be safely attributed to holiday dishes that are not made every day, because the tongue is rightfully considered a delicacy.

Ingredients

Beef tongue - 250 g

Chicken eggs - 2 pcs.

Pickled cucumbers - 1 pc.

Mayonnaise - 100 g

Chinese cabbage - a few leaves

Walnuts - 20 g

Garlic - 1 clove

Salt to taste

• 202 kcal
• 50 minutes
• 50 minutes

Photo of the finished dish

Step by step recipe with photo

Beef tongue can be served on the table as an independent snack, it is always tasty and presentable on the table. But you can also cook all kinds of salads with it. Some add it to Olivier instead of sausage, such a replacement will not only be tasty, but also much healthier.

But apart from this use, many other salads can be prepared with the tongue. I don't really like multi-ingredient heavy salads, and the beef tongue salad with pickles doesn't contain too many ingredients, so it is on my list of salads for the holidays. In addition, I like not to mix all the products, but to lay them in layers, smearing with a small amount of mayonnaise, that is, serve it in portions. How to make a salad, I will tell you in my recipe, and how to serve it is up to you.

For the salad, we take the necessary products from the list.

It is best to boil the tongue in advance, for example, the day before preparing the salad itself. The cooking time in the recipe is indicated without the tongue boiling time. Let me briefly touch on this process.

The cooking time depends on the age of the animal and, accordingly, on the size of the tongue. I boiled half of the beef tongue weighing about 500 grams, half of this weight I used for sandwiches, and the other half for salad. A piece of tongue was cooked for about 2 hours. Be sure to add the onion, bay leaf, peppercorns and salt to the broth.

Remove the skin from the boiled tongue and let it cool. Store in the refrigerator until use. For the salad, cut the tongue into thin strips.

Wash the Chinese cabbage leaves, wipe them with a towel or napkin to remove unnecessary moisture.

For dressing, mix mayonnaise with crushed or finely chopped garlic.

Peking leaves are torn by hand into small pieces and put in a mold. You can add a little salt.

Now we put the chopped beef tongue on the leaves.

Lubricate with a dressing of mayonnaise with garlic.

Cut the pickled cucumber into thin strips too.

We lay it with the next layer of our salad.

Eggs for salad must also be boiled in advance. Cut the eggs into cubes.

Lay the cut eggs in the next layer at the rate of one egg per serving.

Once again, grease everything with mayonnaise.

Now again, tear the leaves of Peking cabbage with our hands and place them on this mayonnaise layer.

Walnuts are the last layer. For use in any salads, it is better to lightly fry the nuts in a pan, so they become much tastier. Chop the fried nuts, not too finely, and sprinkle them on top.

Now you can carefully remove the mold and apply the final touches of mayonnaise. You can use a regular bag, cutting off a corner from it, or a pastry bag.

That's all, beef tongue salad with pickles is ready, you can serve it on the table.

Enjoy your meal!

Other Beef Tongue Salad Recipes

Tongue and ham salad

• Gourmet salad
• Ladies Caprice salad with tongue and ham
• Tongue and mushroom salad
• Festive salad with beef tongue
• Tongue salad with pickled cucumbers
• Festive salad with beef tongue