Salads with pork tongue are delicious. Beef tongue salads, recipes with photos are the most delicious. Delicious tongue salad - cooking secrets

Beef tongue salad

For the festive table - an amazing salad of beef tongue, pickled onions, eggs, carrots, pickled cucumbers and cheese.

• 1 beef tongue,
• 3 hard-boiled eggs,
• 100g hard cheese,
• small onion,
• 2 pickled cucumbers,
• 1 medium sized carrot
• mayonnaise.

To pickle onions you will need:

• ½ teaspoon sugar
• 1/3 teaspoon salt,
• 1 tablespoon vinegar or lemon juice,
• ground black or allspice pepper.

Recipe

1. Boil the beef tongue for about an hour in boiling salted water. You can check readiness with a knife. If the meat is not soft enough, the cooking time should be increased by about twenty minutes.
2. Boil the carrots until tender for about half an hour.
3. Cut the onion into thin half rings, squeeze lightly in the palm of your hand and pour in the marinade.
4. At the end of cooking, the tongue (beef) should be held under cold running water so that the skin can be easily cleaned.
5. The salad is prepared in layers.
6. We cut the peeled tongue into strips and place it in the form in which we will serve.
7. The next layer is to evenly distribute the pickled onions.
8. Lubricate with mayonnaise moderately.
9. Peel the carrots and chop them on a coarse grater. Lay out the next layer.
10. We cut the pickled cucumbers into strips and place them on the carrots, add a mesh of mayonnaise.
11. Three eggs on a coarse grater, distribute evenly, top with a little mayonnaise.
12. If desired, you can add a mesh of mayonnaise after each layer. Focus on your family's preferences. The more sauce, the juicier the salad, but it becomes heavier and higher in calories.
13. Sprinkle the salad with cheese, chopped on a medium grater. I don’t recommend grating it on a coarse surface, it will worsen the taste of the salad. If you don't have a medium one, use a smaller one.
14. You can decorate the tongue salad with cherry tomatoes, quail eggs, olives, pomegranate seeds, grapes cut in half, and of course greens.

Beef tongue salad looks good, prepared in portions in glasses or bowls.
I advise you to prepare a salad

Tongue dishes are real delicacies, they are very appetizing, satisfying, and look great on any table. Especially often, tongue, both pork and beef, is used to prepare salads. But not every housewife knows how to cook a tongue so that it does not become “rubbery”, but has a delicate taste and looks appetizing in a dish. In this article we will tell you how to properly cook tongue for salad, and what products to combine it harmoniously with.

The main thing in the article

How to properly cook pork and beef tongue for salad?

At first glance, the processing of this by-product seems difficult. In fact, even a novice cook can cope with cooking beef tongue; you just need to know some nuances. Before adding tongue to the salad, it must first be boiled.

Before you put your tongue to boil, you should briefly immerse it in very cold water to make it easier to clean. After this, scrape it with a knife to remove fat, mucus or dirt, and then rinse the tongue thoroughly under running ice water.

To boil the tongue, you need to choose a large pan, since boiled tongue, as a rule, is larger than raw tongue. Pour water into a pan, boil it and only then put the meat in it. You need to wait until the water with your tongue boils and note the time: The tongue needs to be boiled in it for 15 minutes, constantly skimming off the foam, then drain the water. After filling the pan with fresh water, bring it to a boil and put the tongue back into it.

If you put your tongue in boiling water rather than in cold water, it will be softer, juicier, more tender and will retain more nutrients.

The cooking time for beef tongue directly depends on its size, weight, and also on the age of the animal, but on average it takes from 2 to 3.5 hours. Pork tongue is smaller in size, so its cooking time is about an hour. The readiness of the product is checked as follows: pierce the tongue in boiling water with a knife or fork: if it is soft enough and clear juice comes out of it, the tongue is ready. If the meat is still a little tough, and the liquid that comes out of it has a pinkish tint, you need to let the tongue boil for another 20 minutes, and then repeat the procedure.

In order to keep the tongue tender and soft, you only need to salt it 15-20 minutes before it is ready. Along with salt, you need to add other spices to the water: peppercorns, Bay leaf, cloves, peeled whole onion, greens, and some carrots . This technique will make the meat aromatic, spicy, piquant.

The cooked tongue is removed from the broth and placed in a bowl of cold water. This is necessary so that the hard skin can come off easily. Next, you need to wash the tongue again and let it cool: after this procedure it is easier to cut it. During the slicing process, you need to remove all the veins that are usually present at the back of the tongue.

For salads, the tongue is usually chopped into small cubes or elegant strips.

Classic tongue salad recipe

Boiled tongue is already a delicacy in itself. That's why classic salad with veal tongue includes a minimum of ingredients, but is usually swept off the table first. We recommend preparing:

• Cooked tongue – 400 g;
• Red onion – 2 pcs;
• Vinegar – 3 tbsp;
• Pickled cucumbers – 2 medium;
• Mayonnaise, sour cream or natural yogurt - to your taste.

Shred the tongue into thin strips. Cut the onion into thin, neat rings, pour boiling water over it and pour vinegar over it for 5 minutes. We also cut the cucumbers into thin slices. Next, mix all the ingredients in a bowl, add salt if necessary and season with sauce.

New Year's salads with tongue: recipes with photos

Tongue salad will truly decorate your New Year's table. And the fact that it goes well with almost any product will play into your hands and make all sorts of culinary experiments possible.

Olivier salad with tongue

Olivier is convenient because you can add it to this salad different types meat, and every time you get a new dish, and at the same time - a new taste. Replace the usual sausage or ham in Olivier with tongue - pork or beef, and try a completely new one meat salad with restaurant aroma and taste. Required:

• Tongue, pre-cooked – 300 g
• Jacket potatoes – 3 pcs.
• Boiled eggs – 4 pcs
• Cucumber pickled in mustard – 2-3 pcs.
• Boiled carrots – 2 pcs.
• Canned peas – 150 g
• High fat mayonnaise – 4 tbsp.

Chop all products into cubes of the same size, focusing on approximately the size of a pea. Follow the proportions given in the recipe to obtain the most harmonious taste and optimal consistency of the salad. Combine all ingredients, season with pepper and salt to taste, and add mayonnaise just before serving.

Tip: if you like onions in such salads, then before adding them to the dish, marinate the product by cutting it into small cubes and dousing it with a mixture of boiling water and vinegar for 3-5 minutes. Add onions to the salad if you plan to use it today, but under no circumstances do this if you know that the salad will stand in the refrigerator for 2-3 days - it will spoil both the taste and smell of the dish.

Salad “Pomegranate bracelet” with tongue

Salad “Pomegranate Bracelet” is a fairly frequent guest on holiday tables in Soviet time, undeservedly forgotten today. Traditionally, this dish is prepared with the addition of chicken fillet, but what prevents us from bringing this salad to the market? new level and make it even more festive by adding beef tongue? Let's slightly adjust the components of the garnet bracelet:

• 2 large pomegranates;
• 300 g boiled veal tongue;
• 2 onions;
• 2 boiled eggs;
• 300 g potatoes, boiled in skins;
• 2 medium-sized carrots - boil;
• 3 medium boiled beets;
• 2 handfuls of shelled walnuts;
• vegetable oil for frying
• mayonnaise, salt, pepper for salad dressing.

We prepare the products: peel the potatoes, carrots and beets. We grate each root vegetable separately on a coarse grater. Peel the onion, cut into half rings and fry in oil until golden brown. Cut the tongue into neat cubes. We crush the nuts using a rolling pin or in a blender (but not into dust - so that they can be felt in the salad). Three large eggs. We clean the pomegranate and remove its seeds into a separate container. Next, take a round dish of suitable size, place a glass in the center and begin to assemble our puff bracelet around it, covering each layer with mayonnaise:

1. The bottom layer is the tongue;
2. Carrot;
3. 1/2 of the total volume of potatoes;
4. 1/2 nuts;
5. 1/2 volume of beets;
6. Other nuts;
7. Fried onion;
8. The rest of the potatoes;
9. Grated eggs;
10. The rest of the beets;
11. Carefully take out the glass and decorate the salad with pomegranate seeds.

Chinese tongue salad: recipe

This salad will definitely appeal to both fans of Chinese cuisine and those who are simply tired of very filling, high-calorie salads with mayonnaise. Let's take:

• 300 g boiled tongue
• 1 juicy paprika
• 2 large fresh cucumbers
• ½ chili pepper
• a couple of cloves of garlic
• 1 sweet red onion
• 1 bunch of cilantro
• a couple of pinches of sesame seeds.

For the sauce, mix:

• 2 tbsp soy sauce;
• 1 tbsp balsamic vinegar;
• 1 tbsp sesame oil (if not, replace with olive oil).

We cut the boiled, cooled tongue into beautiful strips, and give the same shape to cucumbers and sweet peppers. Chop the onion into half rings. Grind the cilantro arbitrarily finely, the chili pepper into small rings (don’t overdo it, 3-4 rings are enough). Peel the garlic, press it with a knife and chop finely. Mix the dressing ingredients together. Mix the salad ingredients, pour over the dressing, and sprinkle sesame seeds on top, lightly toasted in a dry frying pan.

Salad recipe with tongue and bell pepper: recipe with photo

Prepare such a fresh and elegant salad with tongue and vegetables. You will need:

• Boiled tongue – 300 g;
• Boiled eggs – 2 pcs;
• Sweet pepper – 1 red and 1 yellow;
• Red onion – 1 piece;
• Vinegar, mayonnaise.

Chop the onion into thin rings and sprinkle with vinegar to remove the bitterness. Cut the paprika into neat cubes, the tongue into strips, and the eggs into cubes. Add salt to taste and season with mayonnaise.

Salad recipe with tongue and pickled cucumbers

Tongue goes well with pickled cucumbers, so try making this delicious salad for the holiday:

• tongue – 200 g;
• any mushrooms (wild mushrooms, champignons) – fried, 150 g;
• pickled cucumbers – 2 pcs;
• boiled eggs – 3 pcs;
• boiled potatoes – 2 pcs;
• mayonnaise – 3 tbsp
• butter and vegetable oil - for frying
• dill for garnish
• seasonings to taste.

1. Boil the tongue and cut it into neat strips.
2. Cut the mushrooms into layers and fry until light golden in a mixture of oils - butter and sunflower.
3. If you like fried onions, feel free to add 1 small onion to the mushrooms for frying.
4. Boil the eggs and cut them into cubes or three large ones, do the same with the peeled potatoes.
5. Next, mix all the ingredients, season with salt and pepper, season the salad with mayonnaise, mix well, place in a salad bowl, and generously sprinkle with chopped dill on top.

Salad with Korean carrots and tongue: the best recipe

Fans of spicy and at the same time satisfying dishes with a bright taste will certainly love this salad. For this salad would be better suited pork tongue - it is softer and more tender than beef tongue and will “sound more harmoniously in a duet” with crispy carrots. Write down the recipe:

• Tongue – 400 g
• Korean carrots – store-bought or homemade – 400 g
• Red onion – 1 pc.
• Apple cider vinegar, boiling water – for pickling onions
• Fresh cucumber – 1 large
• Parsley - a small bunch.

1. Cut the tongue into thin strips.
2. We first remove excess juice from the carrots.
3. Chop the onion into half rings and pour boiling water and vinegar over it so that it loses its burning taste and specific smell.
4. Finely chop the parsley.
5. Cucumber is an unexpected but justified “guest” in this salad; we cut it into strips. This component will very advantageously dilute a rather spicy salad and refresh its taste. Don't be scared, it's very interesting when combined with Korean carrots.
6. Mix all the salad ingredients and season with mayonnaise, then serve immediately.

The taste of the salad is quite spicy, so it does not require additional spices, but if you want, you can add a little salt to the salad to your taste.

Quick salad with tongue, champignons and corn: recipe

We recommend a very light, easy-to-prepare, bright and elegant salad made with corn. If you have a boiled tongue (or maybe you have a canned one), this express salad can be prepared in exactly 10 minutes. Time it! Let's take:

• 300 g tongue;
• 300 g pickled champignons;
• 3 boiled eggs;
• 1 can canned corn;
• 3 tbsp mayonnaise;
• spices to your taste.

While the eggs are boiling (6-7 minutes), chop the tongue into strips and the mushrooms into slices. Peel the boiled eggs and cut them into cubes into the salad, add corn, salt and pepper to taste. Season with mayonnaise, decorate to taste and serve.

Recipe for salad with tongue and ham

The taste of the tongue itself, although tender, is somewhat bland. We suggest adding ham to the dish to make the salad even more satisfying and varied. You will need:

• tongue – 200 g;
• ham (chicken, pork, assorted - to your taste) - 150 g;
• fresh cucumber – 1 piece;
• cherry tomatoes – 5-6 pcs;
• hard cheese - 100 g;
• natural yogurt or sour cream – 3 tbsp;
• olives and parsley for decoration.

Chop all the ingredients into strips and cut the cherry tomatoes in half. Mix the ingredients in a bowl, add salt to taste and add dressing, mix and serve. Be sure to garnish this salad with olives and herbs.

To make the salad taste more festive, add smoked chicken breast to the salad instead of ham. This will make the dish more juicy and acquire an even more appetizing aroma.

Salad with arugula, pine nuts, tongue and grapes

This dish really has a refreshing, original taste, while being quite filling and nutritious. Required:

• a bunch of arugula (can be replaced with a mix of lettuce leaves);
• 300-400 g boiled tongue;
• 100 g each of white and black grapes;
• handful of pine nuts
• a little sesame;
• a couple of cloves of garlic.

For filling:

• 1 tsp honey;
• 1 tsp French mustard;
• 1 tbsp olive oil;
• 1 tbsp soy sauce;
• 1 tbsp lemon juice.

The boiled tongue should be lightly fried in olive oil until lightly browned, and then beautifully cut into strips. Each grape should be divided in half, lettuce or arugula should be torn with your hands. Fry the sesame seeds a little until they begin to emit their characteristic aroma. Mix all the ingredients in a deep dish, then start preparing the original sauce: in a bowl, mix olive oil, mustard, honey, soy sauce and lemon juice, add a little salt, squeeze out 2 cloves of garlic and mix well. Pour this sauce over the salad and let it brew for 20 minutes. Sprinkle pine nuts on top.

Salad with tongue, tomatoes, cheese and herbs

This salad is an ideal filling for tartlets or for stuffing tomatoes - in the latter case, simply do not add tomatoes to the salad.

• Tongue – 300 g;
• Tomatoes – 2 medium (if you take cherry tomatoes – 8 pcs);
• Dill - a small bunch;
• Hard cheese – 100 g;
• Garlic - to taste;
• Mayonnaise for dressing.

Shred the tongue into small strips. We cut the tomatoes into cubes, and if you took cherry tomatoes, cut them into 4 parts each. Finely chop the dill and garlic, grate the cheese on a fine grater. Mix all the ingredients, add some salt and season with mayonnaise.

Tongue salad with pineapple

Lovers of everything original and unusual will definitely love this salad.

Salad with tongue, prunes and hazelnuts: a gourmet recipe

A very unusual salad is a win-win option if you want to surprise and conquer your dear guests with your culinary skills. We take:

• 300 g boiled tongue;
• 100 g prunes;
• 200 g champignons;
• 50 g each of hazelnuts and walnuts;
• 1 small onion;
• 50 g hard cheese;
• mayonnaise, salt, herbs as desired.

1. Chop the boiled tongue into strips, soak the prunes in warm water for 10 minutes, then also cut into strips.
2. Chop the mushrooms into slices and fry in butter until golden brown.
3. Chop the nuts using a rolling pin or mash them with your hands.
4. Finely chop the onion and marinate in boiling water and vinegar.
5. Grate the cheese onto a fine grater.
6. Mix all ingredients in a separate dish, add salt and mayonnaise, and top the salad with grated cheese.

Festive salads with tongue: recipes from the chef

Vyborg salad with tongue: recipe

This salad is loud and beautiful name vaguely reminiscent of Olivier, thanks pickled cucumbers , which give it piquancy (you will need 2 cucumbers). It also includes ingredients such as:

• pickled mushrooms – 200 g;
• tongue – 300 g;
• boiled eggs – 3 pcs;
• hard cheese – 100 g.

All ingredients are cut: cucumbers and eggs into cubes, tongue into strips, mushrooms into slices, and the cheese is grated on a fine grater. You need to mix all the ingredients for the salad and season them with mayonnaise, and place grated cheese on top.

The main thing is that before adding mushrooms and cucumbers to the salad, squeeze and drain excess liquid from them.

Capercaillie Nest salad with tongue: recipe

This salad will become a real decoration of the holiday table. Traditionally, chicken fillet is used to prepare it. We suggest adding tongue to the salad instead of chicken - this will only improve the taste of the dish and become more refined. How to prepare such a salad - see the video recipe, but remember that we replace the chicken with tongue.

Salad "Caprice" with tongue: recipe

This meaty, hearty salad is a favorite of any holiday table; it is especially popular with men. Therefore, write down the recipe urgently:

1. We chop all the meat ingredients into thin strips, slice the mushrooms, and if they are small, cut them in half or into 4 parts.
2. Add mustard beans to mayonnaise (can be replaced with unsweetened yogurt), mix the dressing, and add it to the salad.
3. You need to place the Caprice salad in a heap on a flat dish, on a “pillow” of lettuce leaves.

Salad with tongue “General”: recipe

If you welcome the combination of meat and onions, prepare this hearty and at the same time fresh, crispy salad; men will also certainly appreciate it. For this dish, it is preferable to use a softer pork tongue.

1. Chop all the salad ingredients into strips.
2. Before adding it to the salad, chop the onion into thin rings and marinate in vinegar, sugar, salt and boiling water for 5 minutes.
3. Dress the salad with mayonnaise (ideally, if you add 1 tablespoon of mustard beans to the salad dressing).
4. Finely chop the parsley and decorate our dish with herbs.
5. Place in the refrigerator for 40 minutes to steep and serve.

“Hunter” salad with tongue: recipe

A very hearty meat salad, which got its name because of the smoked meats that are necessarily included in its composition. Prepare it according to our recipe, and your dish will acquire restaurant chic and a unique aroma. Needed for 4 servings:

• boiled tongue - 150 g
• boiled veal - 100 g
• dry-cured sausage (can be replaced with hunting sausages) - 100 g
• ham - 100 g
• hard cheese (preferably “hunter’s”) - 100 g
• marinated champignons - 80 g
• onion- 1 PC.
• pickled cucumber - 1 pc.
• mayonnaise
• smoked paprika - to taste
• boiled eggs - 2 pcs.
• salt, pepper to taste
• garlic - 2 cloves.

1. We chop all meat products into strips.
2. We chop the champignons into slices, the eggs into small slices, the onion into half rings, the cucumber into strips.
3. Three large cheeses.
4. Make the dressing by squeezing the garlic into the mayonnaise and adding paprika.
5. We combine all the products and season with sauce, salt and pepper to your taste and put in the cold so that the salad is infused.
6. This salad should be served on separate dishes, arranged using a small culinary ring or in a mound.

Salad “Favorite” with tongue: recipe

Caesar salad with tongue: recipe

You can diversify the usual taste of your favorite, but perhaps someone is tired of, by adding boiled beef tongue to the dish instead of chicken breast. If you don’t want to completely give up chicken meat in your salad, add both tongue and chicken in a 1:1 ratio. But the main thing in Caesar is to prepare the dressing correctly, choose the right lettuce leaves and prepare crispy croutons. How to do this - see our video recipe.

Ideas for puff cocktail salads with tongue

Delight your guests with an unusual presentation of familiar salads. Traditionally, glasses with stems or special bowls, always transparent, are used for cocktail salads. Use your imagination and invent new recipes for puff salads, and we will offer the most popular combinations of the tongue with other products; you can choose the proportions yourself. Each layer is covered with a thin mayonnaise mesh. The location of the listed product layers is from bottom to top:

Beef tongue salad is not only very healthy, but also surprisingly tasty. This tender, nutritious, tasty and easily digestible product is used for preparing dishes in Russian, Ukrainian, Bulgarian, Georgian, Chinese, Thai, Polish and other cuisines of the world. Despite the fact that tongue is an offal, salads with it have an exquisite taste and are different dietary properties. This product contains many different beneficial substances.

This meat product is solid muscle, covered with a thin, rough membrane. Its weight ranges from 500 grams to 2 kilograms. The tongue for the salad is prepared in advance. It is washed thoroughly and then boiled in a large volume of water. This product must be cooked for more than 2 hours. If the tongue is ready, it can be easily pierced with a knife and simply cleaned. The boiled tongue is transferred to cold water with ice, and then peeled from the rough skin.

You can prepare the tongue even 2-3 days before the special day. Boil, cool and peel it, then wrap the product tightly in foil or cling film and refrigerate until the big day.

How to make beef tongue salad - 15 varieties

Beef tongue salad - “Light”

This salad got its name for a reason. In addition to ease of preparation, this salad will not cause heaviness after a meal and is suitable for those who are watching their figure.

Ingredients:

• Boiled tongue 200 gr.
• Canned champignons 50 gr.
• Bell pepper (red) 1 pc.
• Hard cheese 50 gr.
• Tomato 1 pc.
• Olives or pitted olives, to taste
• Olive oil 2 tablespoons
• Lemon juice 1 tablespoon
• Table salt, ground pepper to taste.

Preparation:

Cut the tongue into cubes.

Cut tomatoes and mushrooms into cubes.

Thoroughly remove seeds and membranes from the pepper and cut into thin strips.

Grate the cheese.

Mix all salad ingredients.

Season the salad with salt and pepper.

Season the salad with olive oil and lemon juice.

Garnish the salad with parsley sprigs, olives or black olives.

If you like salads with onions, then you can even add onions, pre-marinated in lemon juice, to this dish.

A delicate salad with tongue will satisfy true gourmets and add zest to any table. The taste of beef tongue goes well with mayonnaise.

Beef tongue salad is best seasoned with various sauces based on mayonnaise with the addition of horseradish or mustard.

Ingredients:

• Boiled beef tongue 300 gr.
• Fresh champignons 300 gr.
• Butter 50 gr.
• Prunes 50 gr.
• Hazelnuts 50 gr.
• Onion 1 pc.
• Mayonnaise 200 ml.

Preparation:

Place the hazelnuts in a frying pan and fry until golden brown. Place on a plate to cool.

Cut the mushrooms into strips.

Cut the onion into small cubes.

Place butter, mushrooms and onions in a frying pan. Fry the vegetable mixture until the liquid has evaporated. Leave to cool.

Cut the boiled beef tongue into strips, quite finely.

Grind the hazelnuts.

Chop the prunes.

Mix all ingredients in a salad bowl, season the salad with sauce or mayonnaise.

Any salad with tongue is always popular and that is why they are often prepared for holidays.

Ingredients:

• Boiled beef tongue 100 gr.
• Champignons 80 gr.
• Onion 1 pc.
• Pickled cucumber 1 pc.
• Fresh cucumber 1 pc.
• Mayonnaise 80 ml.
• Vegetable oil (for frying) 1 cup
• Table salt and ground pepper to taste.

Preparation:

The procedure for preparing the salad is very simple.

Chop the boiled tongue into thin strips.

Chop mushrooms and onions in any order.

Fry mushrooms in vegetable oil along with onions.

Once cooled, add vegetables to meat.

Grate the cucumbers and add to the salad.

Gently mix the ingredients and season with mayonnaise.

Beef tongue salad - “Gossip Girl”

This salad is a real flavor bomb, the dish is amazing and delicious, and it is prepared simply and very quickly.

Ingredients:

• Boiled beef tongue 200 gr.
• Chicken breast boiled 100 gr.
• Boiled eggs 3 pcs.
• Bell pepper 1 pc.
• Tomato 1 pc.
• Red salad onion 0.5 pcs.
• Salted or pickled cucumber 1 pc.
• Green onion 50 gr.
• Garlic 1 clove.
• Mayonnaise to taste
• Salt and pepper to taste.

Preparation:

Cut the boiled tongue into neat strips.

Break the chicken breast into fibers using your hands.

Slice the cucumber thinly.

Pepper cut into strips

Chop the onion into half rings.

Remove the inside and seeds from the tomatoes and cut into slices.

Add chopped boiled eggs.

Peel the garlic and pass through a press.

Pour mayonnaise over the salad and mix.

Garnish with chopped herbs.

Delicious, simple salad with beef tongue. To make the salad even more filling, use more eggs.

Ingredients:

• Boiled beef tongue 300 gr.
• Carrot 1 pc.
• Potatoes 2 pcs.
• Pickled cucumber 1 pc.
• Boiled egg 1 pc.
• Vinegar 1 teaspoon
• Vegetable oil 30 gr.
• Ground pepper
• Salt to taste
• Dill or parsley.

Preparation:

Boil potatoes and carrots in salted water until tender.

Cool them and peel them.

Cut all salad components into cubes of the same size and mix in a bowl.

Prepare salad dressing.

To do this, mix vegetable oil, vinegar and pepper.

Season the salad with dressing. Mix the salad again and garnish with green leaves on top.

Beef tongue salad - “Puff”

In order for the puff salad with beef tongue to gain flavor and for all the layers to become friends, it needs to sit in the refrigerator for at least an hour.

Ingredients:

For the salad:

• Boiled beef tongue 200 gr.
• Carrots 2 pcs.
• Pickled cucumbers 2 pcs.
• Fresh cucumbers 2 pcs.
• White of 1 chicken egg.

For refueling:

• Ready horseradish - to taste
• Mayonnaise 200 ml.

Preparation:

Pre-boil the carrots, cool and peel.

Cut all salad ingredients into cubes.

Grate the chicken protein on a coarse grater.

For dressing, mix mayonnaise and horseradish.

Place the salad in thin layers on a flat dish:

Boiled carrots, dressing mesh;

Pickled cucumbers, dressing mesh;

Tongue, refill mesh;

Fresh cucumbers, dressing mesh;

Sprinkle the finished salad with grated egg white.

Beef tongue salad - “Summer Rain”

The salad has a delicate texture and a bright, specific taste. In addition, it is also very useful due to the content of microelements and vitamins.

Ingredients:

• Fresh mushrooms 150 gr.
• Boiled beef tongue 300 gr.
• Chicken fillet boiled 200 gr.
• Celery (root) 100 gr.
• Mayonnaise 100 ml.
• Lemon juice 1 tablespoon
• Salt to taste.

Preparation:

Cut the mushrooms into cubes and fry

Cut chicken meat into strips.

Cut the beef tongue into cubes.

Boil the celery root for 5 minutes. Peel and cut into very thin strips.

Combine all salad ingredients and place them in a salad bowl.

Season with mayonnaise.

Mix everything again.

Sprinkle the dish with lemon juice.

Beef tongue salad - “Drops of Passion”

Do you want some new or special taste? Salad "Drops of Passion" - new, extremely tasty and beautiful. Will decorate any holiday table.

Ingredients:

• Potatoes 4 pcs.
• Onions 2 pcs.
• Chicken eggs 5 pcs.
• Boiled beef tongue 300 gr.
• Hard cheese 200 gr.
• Mayonnaise 150 gr.
• Vinegar 2 teaspoons
• Sugar 1 teaspoon
• Pomegranate 0.5 pcs.

Preparation:

Wash the potatoes and boil them in their skins until tender. Cool.

Peel the potatoes and grate them on a coarse grater.

Boil the eggs and cool in cold water.

Peel the eggs and grate them on a coarse grater.

Any cheese durum grate on a coarse grater.

Cut the boiled tongue into small cubes.

Thoroughly peel half the pomegranate and separate it into grains.

Peel the onion and chop finely. Add salt, vinegar and sugar, let the onions stand in the marinade for 10 minutes.

Place the salad on a flat dish in layers in the following order:

1. Potatoes, lightly coat the layer with mayonnaise.
2. Language.
3. Pickled onions, lightly coated with mayonnaise
4. Eggs, lightly coat the layer with mayonnaise.
5. Cheese, lightly grease the layer with mayonnaise.

Garnish the salad with pomegranate seeds in any order. Let the salad brew in the refrigerator for several hours.

A simple salad, and also fantastically healthy. You can do it in just 5 minutes.

Ingredients:

• Beef tongue 300 gr.
• Onion 4 pcs.
• Walnuts 50 gr.
• Greens 1 bunch
• Mayonnaise to taste

Preparation:

Peel the onion and cut into thin rings. Pour boiling water over it for 5 minutes. Drain the water and pour boiling water again for 5 minutes and drain.

Cut the tongue into thin strips.

Combine onion, tongue and mayonnaise. Salt and pepper the salad to taste.

When serving, sprinkle with herbs and nuts.

Beef tongue salad - “Tbilisi”

There are many options for Tbilisi salad. But all of them do not require complex manipulations with the ingredients that are included in its composition. Although, of course, beef tongue requires preliminary preparation, no one will have any difficulties preparing this salad.

Ingredients:

• Canned red beans 400 gr.
• Boiled beef tongue 250 gr.
• Red bell pepper 1 pc.
• Red onion 1 pc.
• Walnuts 50 gr.
• Garlic 2-3 cloves
• Cilantro, parsley 1 bunch each

For refueling:

• Wine vinegar 20-25 gr.
• Vegetable oil 50 gr.

Preparation:

Remove the beans from the jar and let the brine drain. Transfer beans to a bowl.

Wash the bell pepper, remove seeds and cut into cubes. Transfer peppers to a bowl.

Peel the garlic, cut into cubes. Transfer the garlic to a bowl.

Peel the red onion and cut into half rings. Transfer the onion to a bowl.

Cut the beef tongue into cubes. Place the tongue in a bowl.

Chop the walnuts with a knife. Transfer the nuts to a bowl.

Chop the greens. Transfer the greens to a bowl.

Dress the salad with oil and vinegar.

Mix everything again.

Beef tongue salad - “Kherson”

Easy to make, but very tasty and satisfying salad from the Kherson tongue. We recommend it for a festive and everyday table.

Ingredients:

• Rice 5 tbsp. spoons
• Boiled beef tongue 300 gr.
• Canned peas 150 gr.
• Chicken eggs 3 pcs.
• Green onion 100 gr.
• Mayonnaise 200 ml.
• Parsley to taste
• Salt, to taste
• Pepper 1 teaspoon

Preparation:

Boil chicken eggs hard. Cool and peel.

Rinse the rice in several waters first.

Pour the rice with cold water and boil until tender for 15-20 minutes. Place in a colander and let the water drain.

Cut the tongue into small cubes.

Cut the eggs into small cubes.

Wash the green onion and chop finely.

Remove the peas from the jar and let the brine drain.

Wash the greens, dry and finely chop.

Place all salad ingredients in a bowl, add salt and pepper.

Season the Kherson salad with mayonnaise.

Mix everything again.

Serve chilled.

Beef tongue is considered the most noble and even delicious offal. The fact is that beef tongue itself is already very delicious product. All that remains is to make very little effort to emphasize its exquisite delicate taste.

Ingredients:

• Boiled beef tongue 1 pc.
• Salad mix 100 gr.
• Cherry tomatoes 3 pcs.
• Quail eggs 4 pcs.
• Table salt, pepper to taste.
• Mayonnaise 3 tablespoons
• Garlic 1 clove
• Cilantro 1 sprig

Preparation:

Cut the beef tongue into small cubes.

Tear the lettuce leaves into small pieces with your hands.

Cut cherry tomatoes into 4 parts.

Cut quail eggs in half.

Place tomatoes and eggs around the edge of the dish, alternating.

Mix the salad mix with chopped beef tongue.

Salt and pepper the salad to taste.

Prepare salad dressing. To do this, chop the cilantro and garlic and mix with mayonnaise. Add the sauce to the salad and stir.

Carefully place the finished salad in a heap in the center of the dish, decorated with eggs and tomatoes.

Beef tongue salad - "Birthday"

Salads on festive table it's not just food. “Birthday” salad for the holiday is the soul of the holiday! Be sure to prepare it for the holiday table.

Ingredients:

• Boiled beef tongue 300 gr.
• Chicken eggs 3 pcs.
• Fresh cucumber 2 pcs.
• Quail eggs 10 pcs.
• Green onion 50 gr.
• Dill 50 gr.
• Mayonnaise 50 ml.
• Sour cream 50 ml
• Leaf lettuce 0.5 bunch
• Salt, to taste
• Ground pepper - to taste

Preparation:

Beat chicken eggs with salt. Bake thin pancakes from an omelette. Cool.

Roll the omelette pancakes into a tube. Cool and cut into thin strips.

Cut the cucumbers into thin strips. Squeeze out excess juice.

Cut the tongue into neat strips.

Finely chop the green onions and dill.

Combine all salad ingredients, salt and pepper. Season the salad with a mixture of mayonnaise and sour cream before serving.

Boil quail eggs, cool and peel.

Wash the lettuce leaves. Dry and cut into large strips.

Decorate the dish with quail eggs and lettuce leaves, in the shape of a nest.

Beef tongue salad is an excellent filling for tartlets and can also be served in a salad bowl. The “Fairy Tale” salad has an original taste. It is suitable for a festive table or buffet.

Ingredients:

• Boiled beef tongue 300 gr.
• Boiled boneless beef 300 gr.
• Onion 3 bulbs
• Walnuts 1 cup
• Pickled cranberries 1 cup
• Mayonnaise 300 ml.
• Ketchup 150 ml.
• Table vinegar 9% 0.5 cups
• Granulated sugar 1 teaspoon
• Salt, to taste.
• Salad tartlets 15-20 pieces.

Preparation:

Cut the tongue into small cubes.

Disassemble the boiled beef into fibers or cut into small cubes.

Place the meat and chopped tongue in one salad bowl and mix.

Peel the onion and chop it finely.

Marinate the onion in a solution of vinegar and sugar.

Grind peeled walnuts.

Place the pickled onions in the salad bowl where it already lies cold cuts. Place a glass of walnuts there.

Mix all salad ingredients.

Add mayonnaise and ketchup.

Mix everything again.

Place the salad in tartlets, heaping.

Place the cranberries on top of the salad and press the berries lightly with your hand.

This Beef Tongue Salad with Cabbage has an interesting taste that combines the fresh taste and aroma of meat, thanks to fresh cabbage, ham and of course beef tongue. All these components fit perfectly together.

Ingredients:

• Boiled beef tongue 300 gr.
• White cabbage 200 gr.
• Ham 300 gr.
• Chicken egg 2 pcs.
• Pickled cucumbers 2 pcs.
• Cucumbers 2 pcs.
• Olives 50 gr.
• Mayonnaise 50 ml.

Preparation:

Boil chicken eggs hard, cool, peel.

Cut all ingredients into cubes of the same size.

Place salad ingredients in a bowl and stir to combine.

Season with mayonnaise.

Beef and pork tongues have long been used in cooking. Thanks to the interesting taste, great content valuable substances, high nutritional value, they are rightfully considered gourmet products, and dishes based on them are prepared for a festive feast or on the occasion of a special event.

Beef tongue differs from pork tongue not only in its larger size, but also in the amount of nutrients it contains. That is why its cost is much higher and it is beef tongue that is used in restaurants to prepare luxury dishes.

Tongue, both beef and pork, is used mainly in boiled form. This product takes a very long time to prepare: from 2 to 4 hours. Served as an independent dish - sliced ​​with various sauces or vegetables. Sometimes they are baked in the oven with mushrooms, meat, cheese or vegetables.

Boiled tongue can also be used to prepare various snacks or salads. Jellied meat and aspic are prepared using this ingredient. The tongue is also stewed with various vegetables in sour cream, cream or wine. There are recipes where this offal is fried in batter or breading and even stuffed.

This dish of Georgian cuisine will delight you with its original taste. Walnuts add piquancy to the salad, and garlic adds the necessary spiciness. We choose mushrooms to suit our taste; champignons are good, but you can also take fresh wild ones.

Ingredients:

• Beef tongue - 1.5 kg;
• Mushrooms - 300 g;
• Walnuts - 1 tbsp. (purified);
• Carrots - 2 pcs.;
• Khmeli-suneli - 1.5 tbsp;
• Onions - 4 pcs.;
• Garlic - 3 cloves;
• Sour cream - 300 g;
• Oil for frying;
• Lettuce leaves - a bunch;
• Marinated champignons - a few pieces for decoration;
• Pepper, salt.

Cooking method:

1. Peel the onions and carrots.
2. We wash the tongue, place it in a saucepan with water, bring to a boil, removing the foam during cooking.
3. Place the whole peeled vegetables (2 carrots and 2 onions) in a saucepan with the tongue and cook for about 3 hours over low heat.
4. WITH ready-made language remove the skin, cut off the cartilage from the inside.
5. Place the cleaned tongue back into the pan, add salt and pepper, and bring to a boil. Transfer the tongue to a plate and cool.
6. Peel the mushrooms and cut into small cubes.
7. Cut the remaining 2 onions into half rings, fry in oil together with the mushrooms, and cool.
8. Let's prepare the sauce. Chop the nuts (reserve a little for decoration), mix with khmeli-suneli, add garlic and sour cream passed through a press. Mix everything.
9. Cut the tongue into thin strips, add mushrooms and sauce, mix.
10. Place in portions on lettuce leaves, top with nuts and pickled champignons.

Interesting from the network

Boiled tongue can be served as an independent dish, but if we add just a few ingredients, we will get an original appetizer that will delight guests at the holiday table. Instead of pork tongue, you can use beef tongue, it is lower in calories. Also, if you are concerned about the calorie content of the dish, replace mayonnaise with natural yogurt.

Ingredients:

• Pork tongue - 2 pcs.;
• Fresh tomato - 1 pc.;
• Egg - 3 pcs.;
• Cheese - 150 g;
• Olives - ½ can;
• Mayonnaise.

Cooking method:

1. Boil the tongues in salted water with the addition of pepper and bay leaf. Cool, remove skin, cut into strips.
2. Boil the eggs and cool.
3. Cut tomatoes and boiled eggs into cubes. Grate the cheese.
4. Cut the olives into circles.
5. Combine all ingredients in a separate bowl, mix, pepper, add mayonnaise.
6. When serving, decorate the salad with herbs.

Salad “Favorite” with boiled tongue

If it's getting close gala event or a holiday and you need to set the table in such a way as to surprise your guests with your culinary skills, then use this recipe. If desired, the taste of the salad can be diversified by adding, for example, fresh bell pepper in the form of strips or prunes cut into thin strips. A pickled cucumber will add piquancy to the salad; it can be added to the dish instead of a fresh one.

Ingredients:

• Pork tongue - 1 pc.;
• Champignons - 200 g;
• Canned corn - 1 can;
• Onion - 1 pc.;
• Tomato - 1 pc.;
• Cucumber - 2 pcs.;
• Salt, pepper, bay leaf;
• Dill - a bunch;
• Mayonnaise - to taste.

Cooking method:

1. We wash the tongue, boil it until tender, peel it, and cut it into small cubes.
2. Wash the mushrooms, cut into slices, chop the onion into cubes.
3. Fry mushrooms in a frying pan with onions and cool.
4. Cut tomatoes and cucumbers into cubes.
5. Combine the ingredients in a separate container, add corn, after draining the liquid from the jar, and chopped dill. Season the salad with pepper, salt and mayonnaise.
6. Serve in portions on lettuce or Chinese cabbage leaves.

The name “Mother-in-Law’s Tongue” is firmly attached to savory appetizers and salads that use tongue-shaped vegetable slices. Zucchini or eggplant appetizers are especially popular. The main feature of such dishes is their fiery taste. Today we will prepare a beef tongue salad, which will undoubtedly be appreciated by all spicy lovers. You can use mayonnaise instead of oil as a dressing.

Ingredients:

• Beef tongue - 200 g;
• Korean carrots - 200 g;
• Champignons - 300 g;
• Fresh chili pepper - 1 pod;
• Beijing cabbage - 1 head;
• Vegetable oil for frying and dressing;
• Green onions.

Cooking method:

1. Boil the tongue, remove the skin, cool, and cut into small pieces.
2. Wash the mushrooms, cut into slices, fry in oil.
3. Place the fried mushrooms on a paper towel to remove excess oil and cool.
4. Finely chop the onion Chinese cabbage chopping.
5. In a separate bowl, combine the boiled tongue, mushrooms, Korean carrots, green onions and cabbage.
6. Add finely chopped chili peppers to the salad, from which we first remove the seeds. Mix.
7. Serve with seasoning to taste vegetable oil, garnished with parsley.

Now you know how to prepare beef tongue salad according to a recipe with a photo. Bon appetit!

A product such as tongue is a very popular ingredient used in various dishes. This is not surprising; tongue is a healthy, tasty product. If you decide to prepare a salad based on it, then pay attention to the recommendations of experienced chefs. They know very well how to make delicious tongue salad:

• Beef tongue is cooked for about 3 hours, pork tongue - no more than 2 hours. The degree of readiness of the product is easy to check: just pierce the tongue with a knife, if it enters freely, then the ingredient can be removed.
• It will be easier to remove the skin from your tongue if you immediately place it in cold water for a few minutes after boiling.
• Beef and pork tongues go well with various ingredients: mushrooms, fresh and pickled vegetables, corn, pineapples, prunes, avocado, cheese.
• To make the tongue aromatic and soft, various spices and spices should be added to the cooking water, for example, black pepper and bay leaf. And be sure to add salt.
• It is not recommended to store the tongue for a long time; if you do not plan to use it immediately after purchase, it is better to freeze it.
• The calorie content of pork tongue is higher than that of beef tongue. And for those who are on a diet, it is better to eat beef tongue.

Tongue dishes have always been considered a delicacy. Its delicate texture and original taste have long won the hearts of all meat-eaters. It is also very healthy and low in calories. As you know, pork tongue contains a lot of B vitamins, various groups of PP vitamins, as well as various minerals, macro and microelements. And what is important, for people who count kilocalories, 100 grams of product contains only 210 Kcal.

The boiled product is served as a dish on its own, in the form of an appetizer, or aspic is prepared from it, but recipes for salads with tongue will help to truly surprise guests.

Tongue salads are one of the most favorite dishes among gourmets all over the world. Snacks based on this product are available in many European cuisines. This demand for this ingredient is due to two main points. Firstly, the tongue is very tasty, and secondly, it is a very healthy and satisfying product. Another important feature is its versatility.

Tongue salads with vegetables are always fresh and light, and if you season with mayonnaise and add cheese, nuts or boiled vegetables, you get a very satisfying and tasty dish!

The most delicious pork tongue salad with nuts and cheese

Tongue salad with walnuts and hard cheese can be prepared very simply. I advise you to divide the preparation of the salad into 2 stages.

The first step is to boil the pork tongue until cooked, so as not to wait all evening for the tongue to reach the desired consistency. Then we collect all the other ingredients in a salad bowl. Before adding nuts to the salad, it is better to lightly heat the nuts in a dry frying pan. For spiciness, we will season the salad with mayonnaise and garlic sauce.

To prepare you need to take:

• Pork tongue - 300 gr.
• Walnuts – 0.5 cups
• Hard cheese – 150 gr.
• Eggs – 2 pcs. (for pancakes)
• Fresh cucumber – 1 pc.
• Garlic – 2 cloves
• Mayonnaise – for dressing

Preparing the salad:

First you need to prepare your tongue. To do this, pre-rinse and soak in cold water for 3 hours. During this time, rinse an additional 3-4 times. Before cooking, rinse thoroughly again, remove plaque and dubious areas.

We place it on the bottom of a deep pan, and also put a whole peeled onion, a couple of carrots, and herbs into the pan. Salt, pepper, put on the stove to boil.

Boil for at least 1.5 hours. It all depends on the size of the product, if it is large (approximately 300-350 g), then at least 2 hours.

After boiling, remove the meat from the pan and place it on a plate to cool slightly.

Then peel off the skin. After boiling it can be easily removed. Don't try to remove it from a wet tongue, it will be very difficult.

We will lay out the salad in layers. This will be the first layer.

Spread the second layer of cheese. Grate the cheese and use only half of it in this layer.

Between layers it is necessary to grease with a thin layer of mayonnaise with grated garlic.

The next layer will be vegetable. Wash the cucumber and cut into strips. Place on top of the cheese.

Next, prepare the walnuts. If you purchased already shelled nuts, then you just need to sort them so that you don’t get shell fragments. Then chop it as you like. If you want the nuts to feel good and crunch, then it’s better not to crush them too much. If you want only a nutty flavor to be present, it is better to chop it smaller.

Spread half of the chopped nuts in the next layer. Grease with mayonnaise sauce.

The next step is to prepare the egg pancakes, they will be useful for the next layer. Beat the eggs in a bowl until smooth and fry thin pancakes in a frying pan previously greased with oil. Cut the finished pancakes into thin strips and place them on the nuts.

Next, spread the second half of the grated cheese. Lubricate with mayonnaise.

Finally, sprinkle with the remaining nuts. You can decorate with sprigs of greenery.

A very tasty, nutritious and beautiful salad is ready! Bon appetit!

Recipe for a delicious pork tongue salad with bell pepper and fresh cucumber

Every caring housewife and mother tries to surprise her guests with delicious delicacies. What could be better than the perfect combination of the tender flesh of pork tongue and the sweetness of crispy bell pepper, with tart notes of garlic and herbs.

To prepare the salad, you only need to first boil the meat and chop the vegetables. Mix everything and let it brew for a while. You will love this delicious salad!

Ingredients:

• Boiled pork tongue - 500 g
• Fresh cucumbers - 1 pc.
• Bell pepper (yellow, red) - 2 pcs.
• Onion (purple) – 1 pc.
• Greens - a bunch
• Garlic – 2 cloves
• Salt, pepper to taste
• Olive oil for dressing

Preparation:

Boil the pork tongue with spices and seasonings to your taste for 1.5-2 hours. Peel off the skin.

Cut into thin strips

You can use bell peppers of any color, the taste will not change, but it will be more beautiful if you use peppers of different colors.

Wash the pepper, remove the stem and seeds. Cut into thin strips.

Cucumbers, like peppers, should be cut into thin strips, and remember to rinse well beforehand.

Peel the garlic, grate it on a fine grater, mix with olive oil.

In a deep bowl, mix all the prepared ingredients, season with pepper and salt. Season with oil and garlic.

Salad ready. Let it brew for 30-40 minutes and you can serve! A tasty, aromatic and healthy salad is ready! Bon appetit!

A simple and delicious tongue salad with pickled cucumbers, potatoes and peas

We will need:

• Canned pork tongue - 1 jar
• Potatoes - 2 pcs.
• Pickled cucumbers - 4 pcs.
• Green peas - 1 can
• Mayonnaise - for dressing
• Greens - a bunch
• Salt, pepper to taste

Preparation:

Open a can of canned food. Cut the pork tongue into thin strips. Place in a deep salad bowl.

We take the pickled cucumbers out of the jar and place them on a napkin to drain off excess brine. Cut into thin strips and place in a salad bowl.

Wash the potatoes well. Boil it in its jacket. Then drain the water, cool, peel and cut into cubes.

Lastly, open the jar with green peas, drain the liquid, mix with the rest of the ingredients in the salad bowl.

Season with mayonnaise, add herbs, salt, pepper. Mix everything well and place on a serving plate!

The delicious salad is ready! Bon appetit and good mood!

Prepare a salad of pork tongue, pineapples, ham and cheese

For any holiday you want to prepare something special and unique. Salad with boiled pork tongue and pineapples can be classified as holiday dishes. If you want to enjoy this salad on an ordinary day, do not deny yourself this pleasure.

Ingredients:

• Pork tongue – 300 gr.
• Ham - 200 gr.
• Canned pineapple - 1 can
• Eggs - 5 pcs.
• Hard cheese - 100 gr.
• Sweet pepper – 1 pc.
• Fresh cucumber – 1 pc.
• Mayonnaise for dressing

Preparation:

Boil the pork tongue in salted water, adding spices to taste.

Peel off the skin. Cut into strips. Place in a deep salad bowl.

Open the canned pineapples and drain all the juice. Cut into arbitrary pieces, then put in a salad bowl.

Remove seeds and membranes from sweet bell peppers and cut into cubes. The size of the vegetable slices can be arbitrary.

Hard-boiled eggs, cut into medium-sized cubes.

Wash the cucumber with running water, cut into strips, the size is based on cutting meat.

Mix everything in a salad bowl. Grate the hard cheese on a medium-sized grater and place in a bowl with the salad.

Remove the film from the ham, cut into strips, and place in a bowl. Season with mayonnaise.

Mix everything well and try the incredibly tasty and light salad. Bon appetit!

Pork tongue salad with prunes, champignons and carrots without mayonnaise

Another option for those who prefer light, charming salads on the holiday table. If you opted for this recipe option, you will never be disappointed, it is instantly swept off the table, which has been proven repeatedly, and the hostess receives a million delights regarding her exquisite culinary abilities.

Required Products:

• 300 gr. – Pig tongue
• 150 gr. – Prunes
• 100 gr. – Champignons (fresh)
• 2 pcs. (large) – Carrots
• 1 PC. – Onion
• Sunflower oil 0.5 cups
• Salt, pepper to taste
• 3 pcs. – Bay leaf
• 3-4 cloves – Garlic

Preparation:

First of all, boil the meat. Wash, clean, put in a pan. Fill with cold water. Add salt, pepper, bay leaf. Boil for 1.5 hours.

Place on a plate and let cool slightly. Then remove the skin.

Cut into cubes, then place in a deep salad bowl.

Fresh champignons are cleaned of debris and washed. Cut into medium sized pieces. We also peel the onion and cut it into cubes.

Fry onions and champignons in a frying pan. Leave to cool.

Soak the prunes in boiling water for 10-15 minutes. Then drain the water. Place the prunes in a colander and rinse well with running water.

After all the water has drained, cut the prunes into quarters. If the fruits are large, you can make them smaller. Transfer to a salad bowl.

The next step is preparing the carrots. Peel the carrots and grate them on a grater designed for Korean carrots.

Salt and pepper. Squeeze the garlic cloves through a press.

Mix. Heat sunflower oil in a saucepan. Scald the carrots with hot oil.

Mix carrots and fried champignons.

We put everything in a salad bowl, season with mayonnaise, mix, and let it brew for a while.

Can be put in the refrigerator. The chilled salad turns out especially tasty and richly aromatic!

Bon appetit!

Video recipe for a very tasty and satisfying tongue salad in bread rings

We prepare delicious salads, leave your comments and share with friends.