A hearty and not too high-calorie dish for lunch or dinner is a salad with beef tongue. It can be cooked in minutes if you already have such a boiled offal or part of it in stock. Almost all vegetables are ideally combined with this meat product: cucumbers, tomatoes, bell peppers, stalk celery, cabbage, etc.
You can also prepare a more satisfying variation of the dish by adding boiled chicken eggs and cheese instead of tomatoes - men will happily eat such a salad after a hard day. Do not forget to add fresh onions or garlic, parsley or dill - they emphasize the taste of the boiled offal.
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Ingredients:
Boiled beef tongue - 350 g
Tomato - 1 pc.
Cucumber - 2 pcs. (100 g)
Green onions - 3 stalks
Spinach - 0.5 bunch
Salt and pepper to taste
Mayonnaise - 2 tablespoons
How to cook:
Prepare food. Choose mayonnaise that is not too greasy, since the tongue itself contains a little fat.
Boil the offal in advance for 2-2.5 hours or bake it for the same amount of time. Then peel off the skin hot and cool in the broth so that it does not darken on top.
Rinse vegetables in water. Rinse the thorns thoroughly from the cucumbers, especially if they are ground. Trim the tails off the cucumbers and cut the green pith from the tomato.
Cut vegetables into medium cubes or half rings and place in a salad bowl or deep bowl. If the cucumbers are late varieties, peel them off and remove the seeds.
Cut the boiled beef tongue, already peeled from the skin, into cubes and add to the container.
Rinse the green onions, dry lightly with paper towels and chop. Transfer the chopped herbs to the rest of the ingredients in a bowl along with the mayonnaise.
Season the dish with salt and pepper. If desired, at this moment, you can add chopped leaves of parsley and dill.
If green onions are out of stock, use pickled red or onions.
Rinse the spinach leaves, dry lightly and pick by hand into a bowl, removing the stems. Mix everything gently.
Instead of spinach, it is permissible to use lettuce, arugula.
Place the salad with beef tongue and vegetables on a plate and serve until the tomatoes have released their juice. The dish goes very well with black bread, garlic donuts or other savory pastries.
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