Tongue salad: delicious recipes. Beef tongue salad is a hearty, healthy and original dish for any occasion. Tongue salad is delicious

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Many housewives give in to the need to prepare a salad from boiled tongue, because they do not know how to properly prepare this offal. The meat delicacy must not only be chosen wisely, but also boiled so that it remains soft and tender. There are certain tricks for tongue salad recipes that will be useful to any cook.

Tongue salad recipes

Pork or beef tongue is a liver (offal), but is considered a delicacy due to its tender meat and high content of vitamins and minerals. it is rich in iron, so it is useful for anemia, pregnancy, and in the postoperative period. In addition, any salad with boiled tongue will look very advantageous on the festive table (as in the photo) and stimulate the appetite.

Before you start preparing a salad with boiled tongue, you need to choose the right and fresh product. Its surface should not be a weathered surface, there should be no dark spots on it. Beware of unpleasant odors too. It is better to choose a small, uniformly colored tongue - this will guarantee that it was taken from a young animal. It is not recommended to buy an old product because you will have to cook the meat for too long, which may become tasteless.

Tongue for salads is boiled in a large saucepan, first soaked in cold water for several hours and then washed thoroughly. It is necessary to cut off blood clots and sloppy edges. It is possible to act in two ways:

Pour hot water into a saucepan, put the tongue, boil, simmer for a quarter of an hour. Drain the water, pour in new water, cook until tender - this will remove the unpleasant odors. Cooking time can be up to 4 hours: it depends on the size and also on the age of the animal. It will take approximately 1.5 hours. If water boils away during cooking, it should be constantly added. Half an hour before it’s ready, you can add carrots, onions, parsley root, bay leaf, and black pepper to the broth. Salt at the very end. You can check the readiness of the meat with a fork. After cooking, immerse the tongue in cold water to make it easier to remove the skin later.
Pre-rinse the product, put it in boiling water for a quarter of an hour, remove it, peel it, and cook until tender. Such a tongue loses vitamins, becomes less useful, but absorbs all seasonings and spices better.

Remember a few useful tricks that will come in handy when preparing tongue dishes:

for tenderness and softness, you can soak it before cooking;
You need to cook over medium heat, be sure to remove the foam;
the tongue goes well with thyme, basil, Provençal and Italian herbs;
additions to meat can include Chinese cabbage, tomatoes, fried mushrooms, cheese;
salad dressings can be classic mayonnaise, low-fat sour cream with garlic, yogurt with spices, olive oil, a mixture of wine vinegar and oil;
The dish can be served warm, hot or cold.

There are many recipes for salads based on boiled pork or beef (veal) tongue. The delicacy goes well with mushrooms - champignons or wild mushrooms, cucumbers - pickled or fresh, corn, and beans. Dishes with tomatoes have a pleasant refreshing taste, while dishes with ham and cheese have a more satisfying taste. Step-by-step instructions for the recipe, accompanied by photos or video tutorials, will help you prepare a delicious delicacy.

With champignons

To prepare a salad with tongue and champignons, you will need to boil the main component in advance, so you need to calculate the cooking time correctly. After cooking, preparing the dish will take a little time - you just need to chop all the ingredients and season with the original sauce. You can serve the appetizer on a festive or everyday table.

Ingredients:

boiled beef tongue – 200 g;
champignons – 200 g;
pickled cucumbers – 100 g;
onion – 1 pc.;
arugula - a bunch;
quail eggs – 5 pcs.;
cherry tomatoes – 5 pcs.;
mayonnaise – 70 ml;
olive oil – 25 ml;
lemon juice – 10 ml;
horseradish – 10 g;
mustard - a teaspoon.

Cooking method:

Cut the mushrooms into thin slices and fry in olive oil.
Cut the meat into strips, onions into half rings, cucumbers into rings.
Make a sauce from mayonnaise, butter, lemon juice, horseradish and mustard.
Mix all ingredients, season, add salt and pepper.
Place the washed arugula on a dish, place a mound of salad on it, garnish with tomato halves and whole boiled quail eggs.

With pickled cucumbers

Tongue salad with pickled cucumber turns out to be very tasty, because the piquancy and spiciness in it are combined with the delicate delicate taste of meat. It’s good to serve the dish on a festive table to impress guests with new tastes, because a hearty, mouth-watering appetizer will also look great (as in the photo).

Ingredients:

beef tongue – 1 pc.;
fresh cucumber – 2 pcs.;
pickled cucumber – 3 pcs.;
French mustard – 2 tsp;
mayonnaise – 1 tbsp;
onion – 1 pc.;
carrots – 1 pc.;
parsley root – 1 pc.

Cooking method:

Boil the meat in broth with onions, carrots, parsley for 2 hours. A quarter of an hour before the end of cooking, add salt and pepper. Peel the skin and cut into strips.
Cut the cucumbers into bars, mix with meat, season with a mixture of mayonnaise and mustard.
Serve with chopped basil, dill, parsley or cilantro.

With pork tongue

No less successful is a pork tongue salad, which has a more delicate and mild taste, fine texture and structure of meat than one prepared with beef. It goes well with mushrooms, eggs, and cheese. However, remember that a dish based on a pork delicacy cannot in any way be classified as dietary.

Ingredients:

boiled pork tongue – 1 pc.;
pickled mushrooms – 180 g;
eggs – 3 pcs.;
red onion – 2 pcs.;
Adyghe cheese – 150 g;
pitted olives – 30 g;
mayonnaise – 40 ml;
vegetable oil – 30 ml.

Cooking method:

Cut the meat into strips, cheese into cubes, mushrooms into slices, onion into half rings. Then fry all the ingredients in oil.
Boil the eggs, chop, mix with the rest of the ingredients.
Season with mayonnaise and garnish with olive halves.

With fresh cucumber

Tongue salad with cucumber has a fresh taste and delicate aroma, which looks good on a holiday table or as a snack to serve to family members on a day off. The combination of tender meat with juicy cucumber and boiled eggs gives this dish a special softness, which is perfectly complemented by the spicy pungency of onions and the creamy taste of hard cheese.

Ingredients:

boiled beef tongue – 250 g;
fresh cucumber – 0.5 pcs.;
onion – 0.5 pcs.;
Dutch cheese – 100 g;
egg – 3 pcs.;
apple cider vinegar – 10 ml;
mayonnaise – 40 ml.

Cooking method:

Cut the meat into cubes and place on the bottom of a flat salad bowl.
Season with mayonnaise, sprinkle with salt and pepper.
Chop the onion into rings, add water and apple cider vinegar, marinate for 5 minutes. Then drain the water and add the onion rings to the meat.
The next layer will be a cucumber, peeled, cut into cubes, and then chopped eggs.
Each layer should be coated with mayonnaise, sprinkled with salt, pepper, and grated cheese.

Olivie

The Olivier salad with tongue, traditional for the New Year's table, looks better, more elegant, and has a more noble, refined taste. This dish is sure to please all guests and household members who will be happy to try something new. In addition, a hearty snack will give the body the strength to dance on New Year's Eve, and the next day it will become an alternative to lunch or dinner.

Ingredients:

tongue - half a kilo;
potatoes – 4 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
egg – 6 pcs.;
green peas - jar;
pickled cucumber – 2 pcs.;
greens - a bunch;
mayonnaise – 50 ml;
pink pepper, dried paprika, Italian herbs – 10 g.

Cooking method:

Boil the meat with seasonings, then cool in cold water, remove the skin, and cut into cubes.
Finely grate the boiled eggs.
Bake potatoes and carrots in a sleeve in the oven or microwave, or boil (in different pans!). Cool.
Cut the pickled cucumbers into cubes and squeeze lightly so that an unpleasant liquid does not form at the bottom. Chop the onion.
Combine all ingredients, season with mayonnaise. Decorate with greens.

With bell pepper

The tongue and bell pepper salad has a subtle, refined taste, which looks very elegant thanks to the combination of multi-colored cubes sprinkled with herbs and spices. This dish looks good on a holiday table, but can be considered dietary since its calorie content is low. If you adhere to healthy eating standards, replace mayonnaise with low-fat sour cream or natural yogurt, olive oil and lemon juice.

Ingredients:

boiled beef tongue - half a kilo;
bell pepper 2 colors – 2 pcs.;
cherry tomatoes – 400 g;
red onion – 1 pc.;
hard cheese – 175 g;
mayonnaise – 45 ml.

Cooking method:

Cut the meat into cubes, the onion into quarters, and the pepper into rings. Chop the cherry tomatoes in half and grate the cheese.
Mix all ingredients, season with mayonnaise (or other dressing), salt, black pepper. If desired, decorate with greenery.

With beans

To prepare a salad with tongue and beans, you will need to find several components that, when combined, create a hearty, appetizing dish. You can replace lunch or late dinner with this snack. The advantage of the recipe is its variability: the classic version calls for the use of champignons, but they can easily be replaced with porcini mushrooms or oyster mushrooms, and fresh ones with canned ones. Instead of ham, try using brisket or carb.

Ingredients:

pork tongue – 150 g;
ham – 150 g;
champignons – 175 g;
hard cheese – 0.2 kg;
canned red beans – 100 grams;
egg – 2 pcs.;
pickled cucumber – 2 pcs.;
mayonnaise – 30 ml;
garlic – 2 cloves.

Cooking method:

Boil meat, mushrooms, eggs in different containers. Cut all components into cubes.
Mix in a salad bowl, season with crushed garlic, pepper, salt, mayonnaise.
Grate the cheese and sprinkle on top. After this add beans.
Serve with olives and lettuce leaves.

With ham

Many gourmets enjoy the spicy taste of tongue and ham salad, seasoned with olive mayonnaise and garnished with prunes. The bright aroma and attractive appearance of this simple snack make it suitable for serving on a holiday table. You can try adding walnuts and a pinch of Georgian spices (khmeli-suneli), especially if you like unusual flavor contrasts.

Ingredients:

chicken ham – 0.3 kg;
pork tongue – 200 g;
canned corn – 0.2 kg;
fresh cucumber – 2 pcs.;
prunes – 100 g;
hard cheese – 100 g;
eggs – 3 pcs.;
mayonnaise.

Cooking method:

Cut ham, boiled meat, cucumbers and prunes into cubes. Grate the cheese.
Lay out layers, covering each with mayonnaise mesh. The first will be meat, then corn, cucumbers, eggs, ham, prunes, cheese.
Decorate the top with pieces of prunes, walnuts and a sprig of herbs.

With cheese

The taste of tongue and cheese salad, which uses noble gourmet ingredients, is distinguished by its nobility and sophistication. Thanks to the combination of Parmesan, red pear and walnuts, the salad takes on a new flavor (with a slight French touch) that even sophisticated gourmets will enjoy. The original dressing - a mixture of white wine vinegar, olive oil and Provençal herbs, will add sophistication to the dish.

Ingredients:

arugula – 200 g;
ham – 100 g;
boiled tongue – 100 g;
parmesan – 100 g;
red pear – 1 pc.;
walnuts – 50 g;
olive oil – 2 tbsp;
white wine vinegar – 75 ml;
Provençal herbs - a pinch.

Cooking method:

Place the arugula on the bottom of a deep plate. Cut stems that are too long in half.
Cut the pear into slices, ham and meat into cubes.
Grate Parmesan on a fine grater.
Roast the walnuts and chop them.
Make a sauce from oil, vinegar, salt, pepper, spices. To stir thoroughly.
Mix all ingredients and season.

Video

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Tongue salad is one of the most favorite dishes among gourmets all over the world. Salads 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.

When you decide to make a tongue salad, you should pay special attention to the choice of this product.

Most modern chefs are inclined to believe that beef tongue is tastier and healthier than pork tongue and that it should be used when preparing salads.

However, pork tongue also has a number of positive qualities. Firstly, it cooks much faster. Secondly, pork tongue is fattier than beef tongue, making salads with pork tongue more tender and nutritious. Thirdly, pork tongue is valued less, as a result of which its price is significantly lower than the price of beef tongue.

Be that as it may, both pork and beef tongue salads are considered holiday dishes that are best suited for tables with alcoholic beverages. In addition, many people trying to lose weight make beef tongue one of the main components of their diet.

How to cook tongue salad - 15 varieties

This is one of the most common tongue salad recipes. It was known and widely used by our mothers. Tongue salad “Classic” is a very tasty and satisfying dish that has a very appetizing appearance.

Ingredients:

Beef tongue - 1200 gr.
Chicken eggs - 6 pcs.
Marinated mushrooms - 800 gr.
Green onions - 1 bunch
Onion - 1 pc.
Carrots - 1 pc.
Bay leaf - 3 leaves
Black peppercorns - 7 pcs.
Mayonnaise - 4 tbsp. l.
Salt, ground black pepper - to taste

Preparation:

Wash my tongue, clean it and set it to boil.

Of course, you can simply cook it in water, but if you add vegetables and spices to it, the tongue will turn out much more aromatic and tastier.

The tongue should be cooked in a deep pan. The water should completely cover it. In the pan at the very beginning of cooking, in addition to the tongue, place onions cut into thick rings, whole peeled carrots, black peppercorns and bay leaves. Cook the tongue until fully cooked, remove it from the broth, clean it and let it cool.

While the tongue is cooling, boil, peel and cut the eggs into medium-sized cubes. Drain the excess liquid from the mushrooms and cut into cubes. Wash the green onions, clean and finely chop if necessary.

Cut the cooled tongue into cubes. In a deep salad bowl, mix tongue, eggs, mushrooms and green onions. Mix everything thoroughly, add salt, pepper and season with mayonnaise.

“Classic” tongue salad can be served!

Salad with tongue and ham will be a real find for meat lovers. By eating just a couple of spoons of this dish, you can get rid of the feeling of hunger for several hours and enjoy the delicate and juicy taste.

Ingredients:

Beef tongue - 300 gr.
Ham - 150 gr.
Marinated mushrooms - 200 gr.
Fresh cucumber - 1 pc.
Fresh apple - 1 pc.
Mayonnaise - to taste

Preparation:

Boil until fully cooked, clean and cool the beef tongue. Wash the cucumbers and apple. Remove the core from the apple. Now cut all the salad components into thin strips, mix and season with mayonnaise.

The finished salad can be decorated with herbs, cherry tomatoes, or whole pickled mushrooms.

Tongue salad with cheese is extremely simple and quick to prepare. The most important thing is to have already boiled beef tongue.

Ingredients:

Beef tongue - 300 gr.
Hard cheese - 300 gr.
Tomato - 1 pc.
Mayonnaise, salt, black pepper - to taste

Preparation:

Boil the beef tongue. When it is completely ready, it should be peeled, cooled and cut into neat medium-sized strips. The cheese should be cut in the same way as the tongue. Combine the chopped ingredients in one salad bowl, add salt, pepper, season with mayonnaise and mix well. Before serving, the salad can be decorated with tomato slices.

Like any other beef tongue salad, Makheevsky salad is very tasty and juicy. But the difference between him and his colleagues lies in the method of presentation. It should be served in portions, paying special attention to the appearance.

Ingredients:

Beef tongue - 200 gr.
Red beans - 200 gr.
Mayonnaise - 3 tbsp. l.
Korean carrots - 100 gr.
Onion - 1 pc.
Sugar - 1 tsp.
Balsamic, salt - to taste

Preparation:

Boil the beef tongue, remove the skin, cool and cut into strips. Boil the beans until fully cooked, drain the water and let them cool.

Peel the onion, wash it, cut it into thin half rings, add salt, sugar, lightly sprinkle with balsamic and leave to marinate for 20 minutes.

Now mix all the ingredients in one deep container, add salt, season with mayonnaise, mix thoroughly and put in the refrigerator for at least 40 minutes.

Place the finished salad in portioned cups and garnish with sweet pepper rings and saltine crackers.

“Gossip Girl” salad is a very bright and tasty dish, which is simply perfect as a main dish for a light snack and as an integral component of a full lunch.

Ingredients:

Beef tongue - 200 gr.
Bell pepper - 1 pc.
Tomato - 1 pc.
Pickled cucumber - 1 pc.
Red salad onion - 1/2 pcs.
Chicken eggs - 3 pcs.
Mayonnaise, salt, pepper - to taste

Preparation:

Wash the beef tongue well and boil until fully cooked. When it is ready, it should be peeled.

To make this task easier for yourself, the finished tongue should be placed in cold water for a few minutes immediately after it is removed from the boiling water.

Cut the cooled tongue into medium-sized strips. Wash the pepper, tomato and cucumber. Remove the core and stalk from the pepper. Cut clean vegetables into strips. Peel and cut the onion into half rings. Boil, peel, cool and cut the eggs into strips.

Mix the chopped ingredients in a deep salad bowl, season with mayonnaise, salt, pepper and mix thoroughly. The “Gossip Girl” salad does not require “rest”; it can be served immediately.

A salad with tongue, olives and gherkins is perfect for people trying to lose weight. Having dined on such a dish, you can be sure that you will not want to eat until the night, and problem areas will not only not increase in volume, but possibly even decrease.

Ingredients:

Beef tongue - 150g.
Iceberg salad - 150 gr.
Green olives - 100 gr.
Pickled gherkins - 100 gr.
Red onion - 40 gr.
Lemon juice - 1 tbsp. l.
Olive oil - 3 tbsp. l.

Preparation:

Wash the iceberg, dry it slightly and cut into medium-sized cubes. Peel the onion, wash, cut into half rings and marinate for 20 minutes in lemon juice and olive oil. Wash the gherkins and cut them into half circles.

We wash, boil, peel, cool and cut the tongue into strips. Cut the olives into two parts.

Combine the prepared ingredients in a common salad bowl, season with olive oil and mix thoroughly.

It is better to prepare this salad immediately before serving.

“Puff” salad can undoubtedly be considered a festive dish. It will look great on a New Year's or birthday table. The appearance of this dish can be called solemn.

Ingredients:

Carrots - 2 pcs.
Pickled cucumber - 2 pcs.
Beef tongue - 200 gr.
Fresh cucumber - 2 pcs.
Chicken egg - 2 pcs.
Mayonnaise - 3 tsp.
Horseradish - 1 tsp.

Preparation:

To prepare the dressing, in a small plate mix mayonnaise with peeled and chopped horseradish.

Wash the beef tongue, boil it, peel it, cool it and cut it into strips. Boil, clean and cut the carrots into strips. Wash and cut the salted and pickled cucumbers into strips. Place each vegetable and tongue in separate small plates and roughly divide into 3 parts. You cannot mix the ingredients, as the salad will be layered. In addition, each layer must be repeated 3 times.

When all the ingredients of the dish are ready, we begin to form the salad.

The first layer is boiled carrots;
The second layer is pickled cucumber;
The third layer is beef tongue;
The fourth layer is fresh cucumber.

Subsequent layers are repeated in the same sequence. The last layer is the egg whites, cut into strips. Each layer is lubricated with dressing. The finished salad must be kept in the refrigerator for at least 40 minutes. After this time, it can be served.

Quite a spicy and high-calorie dish. In general, exactly what you need in the cold winter to minimally protect yourself from seasonal diseases and remove the feeling of hunger for a long time.

Ingredients:

Beef tongue - 1 pc.
Pickled cucumber - 1 pc.
Green peas - 300 gr.
Hard cheese - 150 gr.
Fresh tomato - 1 pc.
Mayonnaise - 250 gr.
Adjika - 1 tsp.
Garlic - 3 cloves
Salt, pepper - to taste

Preparation:

We clean the tongue, wash it and boil it until completely cooked. Remove the skin from the finished tongue, cool it and cut it into strips. Wash the cucumber and tomato and cut into strips. We cut cheese in the same way. We peel the garlic, wash it and pass it through a garlic press.

In a small plate, mix adjika and vinegar. The resulting sauce can be lightly salted and peppered to taste.

In a deep salad bowl, combine all the ingredients, season them with sauce, salt, pepper and mix everything well. Store the finished salad in the refrigerator.

This dish received such a fancy name because it contains tongue and vegetables that are grown in every garden. It is preferable to prepare this dish in the summer so that the vegetables have the highest possible content of vitamins and other nutrients.

Ingredients:

Potatoes - 6 pcs.
Carrots - 1 pc.
Pork tongue - 220 gr.
Quail eggs - 10 pcs.
Greens (onion, parsley, dill) - 1 bunch
Mayonnaise - 300 gr.
Vegetable oil - 75 ml.
Salt, ground black pepper, sesame seeds - to taste

Preparation:

Wash the pork tongue thoroughly, boil until fully cooked, cool and cut into small cubes. Boil, cool and peel the potatoes and eggs. Grate the potatoes on a coarse grater, and finely chop the eggs into cubes. Wash, dry and finely chop the greens. Peel the carrots, wash them, grate them on a coarse grater and lightly fry them in a frying pan.

The “Tongue Garden” salad is laid out in layers.

The first layer is potatoes;
The second layer is greenery;
The third layer is pork tongue;
The fourth layer is eggs;
The fifth layer is carrots.

Coat each layer of salad with mayonnaise, lightly salt and pepper to taste.

To make the salad look more interesting, it can be laid out in the form of some vegetable, for example, carrots.

Before serving, the Tongue Garden salad should be kept in the refrigerator.

Although the basis of this salad is offal, it should not be underestimated. Salad with tongue and heart can be classified as a delicacy. It is incredibly tasty and filling. And if you cook it at home, rather than ordering it from catering establishments, you can save a tidy sum.

Ingredients:

Pork heart - 2 pcs.
Beef tongue - 400 gr.
Chicken eggs - 7 pcs.
Fresh cucumber - 3 pcs.
Mayonnaise, green onions - to taste

Preparation:

Wash the heart and tongue, clean it, boil until fully cooked, cool and cut into cubes. Boil the eggs, peel and cut into cubes. Wash and finely chop the onion. Wash the cucumbers and cut them into cubes.

Combine all ingredients in a salad bowl, season with mayonnaise and mix thoroughly. The finished salad can be decorated with onions, eggs and tomatoes.

The “Traffic Light” salad could well be called a dietary dish, if not for the mayonnaise. For those who like to eat delicious food and at the same time stay in great shape, this dish is quite suitable. It will only be necessary to make a small replacement. Replace mayonnaise with low-fat sour cream.

Ingredients:

Beef tongue - 200 gr.
Cucumber - 2 pcs.
Tomato - 2 pcs.
Sweet pepper - 1 pc.
Garlic - 2 cloves
Mayonnaise - 3 tbsp. l.
Salt, pepper - to taste

Preparation:

Wash the tomato and cucumber and cut into cubes. Wash the pepper, remove the core and stalk and cut into strips. Boil the beef tongue. Peel the garlic and chop it very finely.

In a salad bowl, combine all the salad ingredients, season with mayonnaise or sour cream, salt, pepper and mix well.

Bon appetit!

The “Glutton Simple” salad is a truly winter dish. You don’t need any fresh vegetables to prepare it, but despite this, it is still quite rich in nutrients.

Ingredients:

Pork tongue - 1 pc.
Korean carrots - 400 gr.
Chicken egg - 5 pcs.
Mayonnaise - 100 gr.

Preparation:

We wash, cook, peel and cut into strips the pork tongue. Cook, peel, cool and cut the eggs into strips. In a deep bowl, mix all the ingredients and season with mayonnaise.

Before serving, the salad can be placed on a beautiful shallow dish and garnished with Korean carrots.

“Village” salad can easily be classified as a healthy dish. This is a real storehouse of vitamins and beneficial microelements. It is recommended to be consumed regularly by people suffering from vitamin deficiency.

Ingredients:

Pork tongue - 500 gr.
Carrots - 1 pc.
Champignon mushrooms - 300 gr.
Lightly salted cucumber - 4 pcs.
Eggplant - 1 pc.
Onion - 1 pc.
Potatoes - 2 pcs.
Canned green peas - 200 gr.
Mayonnaise, salt - to taste

Preparation:

Peel, wash, finely chop and lightly fry the onion in a frying pan. Wash and cut the champignons. When the onion is lightly fried, add the mushrooms to it and fry them together until fully cooked.

We clean the tongue, boil it, peel it, cool it and cut it into strips. Boil, peel and cut carrots and potatoes into large cubes. Wash and peel the eggplants, cut them into large cubes and fry them in a frying pan until tender.

Combine all prepared ingredients in one container, add salt, season with mayonnaise and mix thoroughly. To make the salad look more elegant, you can decorate it with unused vegetables.

This dish belongs to the category of those that consist of one main component and several auxiliary ones. At the same time, the auxiliary components only emphasize the taste of the main one.

Ingredients:

Pork tongue - 1 kg.
Chinese cabbage (small) - 1 head
Horseradish - 1/2 can
Greens (parsley, dill) - 1 large bunch
Mayonnaise - 1/2 pack

Preparation:

We wash, boil, clean and cut into strips the pork heart. Wash and finely chop the Beijing cabbage. Wash the greens and finely chop them.

In a salad bowl, combine all the ingredients, season with mayonnaise and horseradish and mix thoroughly. The finished salad should be kept in the refrigerator before serving.

Tongue salad with egg pancakes is a very unusual dish. It will look simply wonderful on any holiday table. It is especially appropriate to prepare such a dish for children's parties.

Ingredients:

Chicken eggs - 3 pcs.
Onion - 1 pc.
Beef tongue - 300 gr.
Walnut - 30 gr.
Hard cheese - 100 gr.
Canned corn - 150 gr.
Salt, herbs, mayonnaise - to taste

Preparation:

Wash, boil, clean and cut the beef tongue into small cubes. Grate the cheese onto a coarse grater. Clean and chop the walnuts. Peel the onion, wash it and cut it into small cubes.

Beat the eggs well with salt and fry them into small pancakes. Roll the finished pancakes into a tube and cut into rings.

In a deep bowl, combine tongue, onion, corn and nuts, egg pancakes and cheese. Season everything with mayonnaise, add salt and mix thoroughly. Decorate the finished salad with herbs.

There are a lot of tongue salads:
one of my prepared more than once is:
boiled tongue, ham, boiled chicken fillet, pickled mushrooms, cheese - everything is cut into strips (and the cheese is grated) all in equal parts
season with mayonnaise and sprinkle with cinnamon, I’ll warn you right away - the salad is hearty, but heavy, just right for men

Add beef tongue cut into strips
fried mushrooms with onions, eggs. Refuel
mayonnaise, and sprinkle grated cheese on top and
chopped walnuts

Salad "Lithuanian" with tongue ined
Beef or pork tongue - three hundred or five hundred grams;
Pickled cucumber – two pieces;
Fresh cucumber – two pieces;
Pickled mushrooms – one hundred grams;
Dill greens;
Mayonnaise.

Cooking process:

The most important thing in this salad is to prepare the main ingredient - the tongue. To do this, you need to take the tongue and boil it in water with the addition of salt and various spices and bay leaves. After the tongue is cooked, you will need to remove the skin from it and cut it into strips.

Fresh and pickled cucumber should be chopped into straws. Cut the pickled mushrooms into cubes. Then take a salad bowl and put chopped tongue, pickled and fresh cucumbers, mushrooms and finely chopped dill into it, add mayonnaise and mix.

Salad with tongue

Ingredients for tongue salad:

Boiled beef or pork tongue 100 gr., green cucumber 100 gr., cheese 50-70 gr., peeled walnuts 50 gr., mayonnaise, salt.
Preparing tongue salad:

Boil and cool the tongue. Cut it into thin strips. Cut the fresh cucumber into strips the same size as the tongue.

Grate the cheese onto the tongue with the cucumber on a fine grater. Do not add walnuts to the salad yet, but simply chop them with your hands.

Salt the salad. This must be done; there will not be enough salt in the mayonnaise. Season the salad with mayonnaise and place in a beautiful form. Add chopped walnuts on top of the salad.

Salad with tongue
beef tongue
pickles
green pea
cheese
lettuce leaves
bell pepper
loaf or white bread
mayonnaise
vegetable oil
Making tongue salad

If you can easily pierce the tip of your tongue with a fork, then it is ready; if not, cook further.
When the tongue is cooked, transfer it to very cold water and remove the skin, return it back to the hot broth and wait for it all to cool.
Cut the crust off the loaf (optional), cut into cubes, sprinkle with vegetable oil and fry.
Cut the tongue, cucumbers, cheese and pepper into strips, add peas, mix everything with mayonnaise, garnish with lettuce and croutons.
TONGUE IN SAUCE WITH RAISINS AND HORSERADISH
Products:
For 1 beef tongue: 1 onion, carrot and celery root.
For the sauce: 3 tbsp. spoons of butter, 2 tbsp. spoons of flour, 2-3 tbsp. spoons of seedless raisins, 1 horseradish root, salt and sugar to taste.
Cooking method:
1. Boil the processed tongue until tender with onions, carrots and celery. Then cut the pulp across the grain into slices.
2. Prepare the sauce: melt the butter in a saucepan and sauté the flour in it until light brown. Dilute with a small amount of the broth in which the tongue was boiled. Add washed raisins and grated horseradish root to the sauce. Season with salt and sugar to taste. Stir, let it brew and pour the sauce over the tongue slices.

SNACK “YOU SWALLOW YOUR TONGUE”
Products:
For 1 beef tongue: 1 carrot, 1 onion, parsley root, salt. For the sauce: 4-5 sweet and sour apples, 1-2 tbsp. spoons of red wine, zest of 1 lemon, sugar, salt.
Cooking method:
1. Boil the tongue with a whole carrot, onion and parsley root. Add salt at the end. Remove the skin from the finished tongue under cold water, cut into thin slices and pour a little broth over it.
2. Prepare the sauce. Cut the apples into 4 parts and boil in a saucepan with a small amount of water. Rub through a sieve. Add wine, grated lemon zest, sugar, salt to taste, and boil.
3. Before serving, pour the sauce over the tongue and decorate with herbs or vegetables.

SNACK “FLOWER”
Products:
For 1 beef tongue: 1 onion, salt, pepper.
For serving: 250g. raw smoked sausage, olives or black olives, dill and parsley.
Cooking method:
1. Boil the tongue with the onion, salt and pepper until tender. Cool and cut into thin slices across the grain.
2. Place, alternating, slices of tongue and sausage in the shape of flower petals on a flat dish. Place olives or black olives in the middle. Decorate with greens.

SALAD WITH TONGUE AND NUTS
Products:
For 600g. boiled beef tongue: 3 boiled potatoes, 1 red sweet pepper, 5-6 pickled cucumbers, 3 boiled eggs, 100g. hard cheese, 1/2 cup coarsely chopped walnuts, 1 sweet red onion, mayonnaise, salt.
Cooking method:
1. Cut beef tongue, potatoes, sweet peppers and cucumbers into small strips. Finely chop the onion, grate the eggs and cheese on a coarse grater. Roast the nuts in a dry frying pan.
2. Place the prepared ingredients in transparent glasses or a salad bowl in layers: 1st layer - potatoes, 2nd - onions, 3rd - half a tongue, 4th - sweet peppers, 5th - cucumbers, 6th cheese, 7th - remaining tongue, 8th - eggs, 9th - nuts. Grease each layer with a small amount of mayonnaise and lightly salt.

SALAD with TONGUE and CHICKEN
Products:
For 150g. boiled tongue: 200g. boiled chicken fillet, 1-2 fresh cucumbers, 1-2 pickled cucumbers, 3 boiled eggs, green onions, dill, mayonnaise, salt.
Cooking method:
1. Cut the chicken fillet, tongue and cucumbers into strips, eggs into cubes.
2. Mix everything, season with mayonnaise, add salt if necessary.
3. Place the finished salad in a salad bowl, garnish with chopped herbs, and place in the refrigerator for 1 hour.

SALAD “BAIT FOR DRAGON”
Products:
For 1 boiled pork tongue: 100g. peeled walnuts, 300g. boiled beef, celery stalk, 1 bunch of dill, salt, ground black pepper, mayonnaise.
Cooking method:
1. Cut the boiled meat and tongue into medium-sized cubes, chop the nuts with a knife (not too much). Chop the celery and dill very finely. Combine all products and mix.
2. For dressing, combine mayonnaise with salt and pepper, beat well.
3. Season the salad with the prepared mixture, mix and put in the refrigerator for 2-3 hours.

TONGUE SALAD WITH SPICY DRESSING
Products:
For 2 pork tongues: 100g. salted mushrooms, 1 boiled carrot, green onions, parsley and dill, as needed, ground black pepper and salt to taste.
For dressing: 0.5 cups cream, 1 tbsp. spoon of grated horseradish root, salt to taste.
Cooking method:
1. Boil the tongue, peel the skin, let cool and cut into thin slices. Peel the carrots and cut into small cubes, mushrooms into small slices. Wash the green onions, parsley and dill, dry and cut.
2. Combine the prepared products, salt and pepper to taste. Whip the cream with horseradish root, add salt to taste and season the salad with the resulting mixture.

"POLYANKA" SALAD
Products:
For 1 boiled tongue: 2 cucumbers, 3 boiled eggs, 300g. fried mushrooms, green onions, dill, mayonnaise.
For decoration: 1-2 boiled eggs.
Cooking method:
1. Cut the tongue, cucumbers and eggs into cubes and place in a salad bowl. Add mushrooms, season with mayonnaise, mix, sprinkle with finely chopped herbs.
2. Grind the egg yolks and form into small balls. Cut the whites into strips. Place them in the form of daisies on the salad.

SALAD “HOLIDAY AT HOME”
Products:
For 200g. boiled pork tongue: 200g. crab sticks, 4 boiled eggs, 2 cucumbers, a handful of chopped walnuts, mayonnaise, salt.
For decoration: chopped greens.
Cooking method:
1. Cut the tongue into strips, crab sticks, eggs and cucumbers into cubes.
2. Mix everything, add nuts, salt to taste, season with mayonnaise.
3. When serving, decorate the salad with chopped herbs.

SALAD “TONGUE WITH EGGPLANT”
Products:
For 200g. boiled veal tongue: 1 eggplant, 100g. fresh frozen green peas, 1 sweet pepper, 1 tomato, 1 clove of garlic, parsley, vegetable oil, mayonnaise, salt.
Cooking method:
1. Peel the eggplant, cut into cubes, sprinkle with salt and let stand for 10 minutes. Then fry in vegetable oil.
2. Boil the peas in salted water and drain in a colander. Cut the tomato and seeded sweet pepper into small cubes.
3. Mix eggplants with peas, peppers and tomatoes. Add garlic passed through a press. Salt, season with mayonnaise.
4. Place the salad in a salad bowl, place slices of tongue on top, sprinkle with chopped herbs.

“BLUE-RED” SALAD
Products:
For 300g. boiled tongue: 300g. red cabbage, 1 tomato, 2 tbsp. spoons of canned corn, 2 eggs.
For dressing: 150g. mayonnaise, 3 cloves of garlic, 1 tsp. spoon of mustard, 1 bunch of dill.
Cooking method:
1. Peel the boiled tongue and cut it into thin strips. Shred the cabbage thinly. Strain the corn from the filling, cut the tomatoes and eggs into small slices.
2. In a bowl, mix the garlic and mustard passed through a press. Add mayonnaise, chopped dill, and mix thoroughly again.
3. Combine all the prepared products, mix, and spread the dressing on top. Just before serving, mix the salad.

“CONCERTENER” SALAD
Products:
For 1 small boiled tongue: 1 hard pear, 5-6 cherry tomatoes, 200g. hard cheese, 1 bunch of lettuce or Chinese cabbage, pepper, salt.
For croutons: 2-3 slices of white bread, 1-2 cloves of garlic, 2 tbsp. spoons of vegetable oil.
For dressing: 200g. mayonnaise, 1 tbsp. spoon of mustard, 1 tbsp. a spoonful of prepared horseradish, 2-3 cloves of garlic, ground black pepper, salt.
Cooking method:
1. Fry the garlic in vegetable oil, then remove from the pan. Fry the bread cut into small cubes in garlic oil.
2. For dressing, mix mayonnaise with mustard, horseradish and garlic passed through a press. Salt and pepper to taste.
3. Cut the tongue into strips, the pear into small cubes, and the tomatoes into small slices. Grate the cheese on a fine grater. Tear the lettuce leaves into pieces.
4. On a large dish, place the prepared ingredients in layers: 1st layer - lettuce, 2nd - pear, 3rd - tongue, add salt and pepper, 4th - tomatoes, add salt. Pour dressing over all layers. Then spread croutons over the surface of the salad and sprinkle thickly with grated cheese. Place in the refrigerator for 20-30 minutes.
Salad “Spring Glade” with tongue

Pork tongue 1 pc. (meat can also be used, but tongue is ideal)
Ham 200 gr.
Eggs 3 pcs.
Cheese 200 gr.
Champignons 200 gr.
Mayonnaise 200 gr.

To create a spring meadow:

Olives 1 jar
Tomato 1 pc.
Onion 1 pc. small
Green onions, parsley

Preparation:

Boil the tongue in well-salted water, cut into cubes.
Cut the ham into cubes, smaller in size than the cut tongue.
Boil the eggs, grate the whites on a coarse grater, leaving half of one white for decoration.
Cut the champignons and fry without onions.
Grate the cheese on a coarse grater, grate the yolks on a fine grater.
Lay in layers in the following order:
1 layer-tongue,
2nd layer – champignons,
3rd layer – egg whites,
4 layer - ham,
5 layer – cheese,
6th layer – egg yolks
Lubricate each layer well with mayonnaise. Do not grease the top layer (yolks).
Sprinkle the sides of the salad with finely chopped green onions.
Let the salad brew for 10 hours.
Before serving, decorate the top of the salad with bees (cut black olives, fold the body of a bee, alternating slices of cheese and rings of olives, make wings from cheese), ladybugs from tomatoes, flowers from egg whites, onions, olive rings, and herbs.
Salad with tongue and pickles
Salad with tongue and pickles is a simple recipe, yet it has a completely unusual taste sensation. To prepare it, boil beef tongue with spices, remove the skin and cut into thin slices. Boil two medium carrots, the same amount of potatoes and celery root. Cut the prepared vegetables and 50 g of pickled cucumbers into cubes, season with a mixture of 20 ml of vinegar and 40 ml of vegetable oil, add salt and pepper. Place on slices of tongue placed on a platter and garnish with herbs and pieces of boiled egg.

Salad with tongue and mushrooms
The recipe for salad with tongue and mushrooms is good not only for its excellent taste, but also for its speed of preparation. 300 g of boiled tongue and 150 g of ham are thinly cut into strips, and 200 g of pickled mushrooms (preferably champignons) are cut into small cubes. Grate 1 apple on a coarse grater, and cut a fresh cucumber into thin strips. Mix all the ingredients of the salad with tongue and mushrooms, season with mayonnaise and salt to taste. For beauty, you can put it in cocktail salad bowls and garnish with cheese or herbs.

Salad with tongue and cheese
And here is another interesting option - salad with tongue and cheese, an exquisite recipe for everyone who loves tongue and cheese. 500 g of boiled and peeled tongue should be cut into strips and lightly fried in vegetable oil (excess oil can be easily removed later by placing the tongue on a napkin). Boil 4 eggs and cut into cubes, 200 g of fresh cucumber into strips, and coarsely grate 100 g of hard cheese. Mix all ingredients, add mayonnaise, finely chopped herbs and salt to taste. Onion feathers will add originality.

Salad with tongue and prunes
The tongue goes well with prunes, as you can see in the following salad. Boil 4-5 potato tubers, 8 eggs and a medium-sized tongue. Grate potatoes, eggs and 300 g of hard cheese on a coarse grater, and thinly cut the tongue and pre-steamed prunes (20 pcs) into strips. Place the ingredients in layers: potatoes, tongue, prunes, eggs, cheese. We coat the layers with mayonnaise and decorate the top with green onions. If desired, crushed walnuts can be added to the salad along with prunes.

Salad with tongue "Festive"
And finally, an original holiday salad, the recipe of which is a combination of beef tongue, cheese and fresh vegetables. Cut the boiled tongue, pickled cucumbers, hard cheese and bell pepper into strips. Add canned green peas to the above ingredients, season the salad with mayonnaise and salt. Take white bread, cut it into cubes, sprinkle with sunflower oil and fry until golden brown. Sprinkle the tongue salad with the prepared croutons and garnish it with green lettuce leaves.

Figaro salad with tongue
veal tongue - 100 g
carrots - 1 pc.
onion - 1 head
salt
peppercorns
boiled beets - 80 g
celery root - 80 g
green salad leaves - 40 g
anchovies - 20 g fillet
tomatoes - 80 g
mayonnaise - 100 g
Cooking method:
Cook the tongue with the addition of carrots, onions, salt and pepper at a low boil until tender, then put it in cold water and, without allowing it to cool, peel off the skin.

Bring the cleaned tongue to a boil in the same broth and cool, then cut into strips. Cut the celery into strips, simmer in salted water and cool. Cut the anchovy fillet and lettuce into strips, and the beets into slices.

Mix the prepared products well, season with mayonnaise and place in a salad bowl.

Place finely chopped peeled tomatoes on top.

Salad “Eva” with tongue
You will need: 250 g of boiled beef tongue, 5 boiled eggs, 150 g of hard cheese, 3 pickled cucumbers, 100 g of prunes, 100 g of chopped walnuts, mayonnaise to taste, For decoration: 3 slices of cucumber, 1/2 carrots, olives, leaves basilica

1. Finely chop the tongue. Peel the eggs and grate them on a fine grater.
2. Cut the cucumbers into cubes. Pour boiling water over the prunes for 15 minutes, drain the water, cut the prunes into strips.
3. Place on a dish in layers, brushing with mayonnaise: cucumbers – 1/2 part eggs – prunes – tongue – 1/2 part eggs – 1/2 part nuts – cheese.
4. Sprinkle the finished salad with the remaining nuts, garnish with olives, cucumber slices, carrot slices and basil leaves. Let soak for 1-2 hours.

boiled beef tongue - 300 g
champignons - 200 g
onions - 2 heads
vegetable oil - 2 tbsp. spoons
mayonnaise - 4 tbsp. spoons

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices and fry in oil.

Lay out the prepared ingredients and pour over mayonnaise.

When serving, decorate the salad with herbs.

Salad with tongue and pickled onions

boiled tongue~150g
2 medium pickled cucumbers ~100g
1 small onion
~2 tbsp ketchup
2 tbsp vegetable oil
black pepper
2-3 tbsp rub parsley and cilantro
For pickling onions:
salt, sugar, vinegar, boiling water

Cooking method:
Chop the onion into half rings and pour in the marinade. It will marinate sufficiently while we cut the tongue and cucumber
Cut the tongue and cucumber into small strips
Squeeze out our onion and add it to the tongue with cucumbers. Add some greens (if you don’t like cilantro, you can add one parsley), leaving a little for the top. Add half of the ketchup here, add oil and pepper.
Pour the remaining ketchup over the top and sprinkle with herbs.

Tongue salad
500 g beef tongue (or pork tongue)
1 jar of pickled champignons
3 - 4 pcs. pickled cucumbers
4 eggs
70 g cheese
frozen green peas
mayonnaise
mustard

Making tongue salad

Wash your tongue well, preferably with a brush. Pour in cold water, bring to a boil, add salt, skim off the foam and cook over low heat for at least 2 hours, maximum 4.
If you can easily pierce the tip of your tongue with a fork, then it is ready; if not, continue cooking.
When the tongue is cooked, place it in very cold water, remove the skin and cut into slices.
If the mushrooms are very small, leave them whole, and if they are large, cut them.
Grate eggs and cheese on a coarse grater. Defrost the peas in a bag, otherwise they will dry out and be dry and not beautiful.
Add mustard to mayonnaise to taste. If you don't like mustard, you can just use mayonnaise.
Layer out:
1 mushrooms
2 mayonnaise
3 language
4 mayonnaise
5 cucumbers
6 eggs
7 mayonnaise
8 cheese
9 mayonnaise
10 peas

Salad with tongue or how to remain without tongue
Potatoes 4-5 pcs.
Eggs - 8 pcs.
Language 1 intermediate
Cheese 300 gr.
Cucumbers 6 pcs medium
Prunes 20 pcs
Mayonnaise
Green onions for decoration

1 layer of boiled potatoes on a coarse grater (it was not included in the recipe)
2 layer mayonnaise
3 layer boiled tongue, cut into thin strips (veal, beef, pork)
4 mayonnaise
5 layer prunes, cut into strips (who doesn’t like prunes, you can add pickled mushrooms, I think it will work)
6 layers of eggs on a coarse grater
7 layer mayonnaise
then the recipe called for sour apples, but I didn’t add them, I only had sweet ones at home
8 layer hard cheese on a coarse grater
9 layer mayonnaise

Then there were walnuts in the recipe, I excluded them too, because... I was afraid that they wouldn’t have time to brew

And having repeated all the layers, I laid out pickled cucumbers in the shape of a pineapple on top (sorry for the knocked-down decoration, but my imagination was only enough for this today), thinking that it was necessary to add a little sour, instead of apples, although it’s also delicious without them.

Salad "MARQUISE"
Boiled beef tongue – 1 pc.,

smoked meat (carbonate) – 300 gr.,
Fresh cucumber - 2 pcs.,

cheese – 100g.,

greens to taste.

Cooking method:

Cut the tongue, meat, cucumbers into thin strips, add grated cheese, season with mayonnaise. Decorate with greens.
tongue salad
I take all the ingredients in arbitrary quantities:
boiled and diced tongue
raw onion, finely chopped into squares
processed cheese, grated
Korean carrots (your own preparation)
mayonnaise

Mix everything thoroughly, season with mayonnaise and you’re done!
I don't add salt.

Salad with boiled tongue
boiled beef tongue – 120 g;
cucumber – 80 g;
white cabbage – 120 g;
chicken egg – 1 piece;
lettuce leaves – 4-5 pieces;
mayonnaise – 75 g;
parsley - 2 sprigs;
canned green peas – 60 g.

Cut the boiled beef tongue into cubes.
Boil the egg, cool, cut into four quarters.
Chop fresh white cabbage into strips and mash until juice forms.
Wash the cucumber and cut into cubes.
Strain the peas from the broth.
Place tongue, cabbage, cucumber and peas in a bowl. Season with homemade mayonnaise and stir.

To serve in portions, rinse the lettuce leaves, dry them and place them beautifully on a plate. Place the mixed ingredients on top, garnishing with eggs and herbs.

Salad with tongue
potato
language
eggs
onion
carrot
cheese
mayonnaise
Preparation
1-potato
2-mayonnaise
3-tongue straws
4-proteins
5-mayonnaise
6-onions with fried carrots
7-cheese with mayonnaise
8-yolks

Garnish with leeks and cucumber leaves.
Fast and easy.

Salad “memory of Greece”
- boiled beef or pork tongue - 300g;

Boiled eggs - 4 pieces;

Green sour apples - 2 pieces;

Hard cheese - 200g;

Pickled onions - 2 pieces;

Pickled olives or black olives - 1 jar;

Roasted peanuts - 200g;

Mayonnaise - 200g.

We lay out all the ingredients in layers, covering each of them with mayonnaise.

1st layer: pepper and salt the tongue cut into strips;
2nd layer: pickled onions;
3rd layer: apples cut into strips;

Salad with tongue
4th layer: roasted peanuts;
5th layer: olives, cut in half;
6th layer: finely chopped eggs.

Sprinkle the top layer of mayonnaise generously with grated cheese. You can decorate it beautifully with pickled olives or black olives.

By the way, pickled capers, which can be used added to olives or on their own, will give this salad a very original taste.

1. Boiled tongue is cut into strips.
2. The champignon is cut into 4 parts, the stems are removed and cut into large pieces.
3. Boil the shitake caps until half cooked.
4. Fry the mushroom mixture in olive oil, adding salt and pepper.
5. Lightly salted cucumbers have their edges trimmed and cut into small slices.

6. Cherry tomatoes are cut into 4 parts.
7. Onions are cut into half rings; hard-boiled egg white, cut into strips
8. Combine all components, add arugula leaves, salt and season with mayonnaise.
9. The salad is placed in a heap on a plate, decorated with arugula leaves, and halves of hard-boiled yolk are placed on the sides.

"YUMMY" SALAD=TONGUE SALAD
Tongue (boiled) - 300 g
Ham - 150 g
Mushrooms (marinated) - 200 g
Cucumber - 1 piece
Apple - 1 piece
Mayonnaise

Recipe "Tongue Salad"

Boil the tongue in salted water. Clean and cut into thin strips.
Cut the ham into thin strips.
Finely chop the mushrooms (I used marinated champignons).
Cut the apple into thin strips. I used a grater.
We also cut the cucumber into thin strips.
Add mayonnaise and mix all ingredients.
We serve the salad.

Salad with boiled tongue
INGREDIENTS: 180g tongue, 200g potatoes, 80g pickled cucumbers, 4 eggs, 150g champignons, 100g fresh tomato, mayonnaise, herbs
PREPARATION: boil tongue, potatoes, eggs, peel and cut into cubes. Cut the champignons into slices and fry in vegetable oil. Grate the cucumbers on a coarse grater. Cut the tomatoes into cubes. Lay out all ingredients in layers, coat every second layer with mayonnaise.
Salad with boiled tongue is ready. Before serving, let it sit for an hour or two.

Salad with boiled tongue

cucumbers - one piece.

green lettuce leaves

boiled beef tongue - 200 grams
white cabbage - 200 grams
cucumbers - one piece.
canned green peas - 1/2 cup
mayonnaise - four tablespoons
green lettuce leaves
ground black pepper, salt to taste

Cut the tongue and cucumbers into cubes. Shred the cabbage into strips and mash with salt until the juice releases. Let's squeeze out the juice.

Combine the prepared products with green peas, pepper, season with some mayonnaise, and mix.

When serving, pour the remaining mayonnaise over the salad and decorate with green lettuce leaves.

Salad with tongue and champignons
boiled beef tongue - 300 grams
champignons - 200 grams
onions - 2 heads
vegetable oil - two tablespoons
mayonnaise - four tablespoons

Method of preparing the recipe Salad with tongue and champignons

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices and fry in oil.

Salad with tongue

Lay out the prepared ingredients in layers and pour over mayonnaise.

When serving, decorate the salad with greens
boiled tongue - 250 grams
boiled carrots - one piece.
celery root - two pieces.
pickled cucumbers - one piece.
vinegar 3% - one tablespoon
parsley
salt
ground black pepper
vegetable oil - three tablespoons
boiled potatoes - one piece.

Method of preparing the recipe Salad with tongue

Cut the tongue and cucumber into strips, leaving some for decoration; carrots, potatoes, celery root - cubes.

Combine the prepared vegetables and tongue, add pepper, salt, vinegar and season with vegetable oil.

When serving, decorate with slices of tongue, cucumber, and herbs.

Salad “Chatty”
boiled beef tongue - 150 grams
fresh cucumber - one piece.
fresh celery - 4 stalks with leaves
dill
green onions
parsley
For refueling:
salt
sugar
mustard
vegetable oil
lemon juice

How to prepare the recipe Chatty Salad

Cut the tongue and cucumber into small strips. Chop the celery medium. Chop all the remaining greens. Mix the ingredients and season with dressing.

Tongue salad

Beef tongue
2-3 small red onions
salt pepper
2 tbsp. vinegar
spoon of sugar
mayonnaise
Let your tongue cook. For now, peel the onion and marinate it. After cutting into half rings, moisten the vinegar mixed with sugar and leave for 10 minutes. Peel the finished boiled tongue, cut into thin slices, salt, pepper and mix with onion, season with mayonnaise. Salad ready!

Vegetable salad with tongue and bacon

red cabbage 800 gr
bell pepper 1 piece
olive oil 50 gr
salt sugar, lemon juice to taste
boiled tongue 200 gr.
raw smoked bacon 100 gr.
mayonnaise 80 gr
mustard 20 gr
pomegranate sauce (narsharab)

Cooking method:
Chop the cabbage and bell pepper into strips, add salt, sugar, lemon juice and mash well and season with oil, well, everyone can probably imagine the taste.
cut the bacon into thin strips and dry in a frying pan.
Chop the boiled tongue into strips, mix with bacon and season with mayonnaise plus mustard sauce.
Place cabbage on top of tongue and bacon.
The salad is topped with narsharab sauce.
The taste was quite fresh and interesting.
Cocktail salad with tongue, chicken and apple
We take all products in equal quantities
Smoked chicken (breast or leg)
Boiled beef tongue
Apples
For refueling:
mayonnaise or a mixture of mayonnaise and horseradish
Preparation
Separate the chicken meat from the bones. Cut the tongue, chicken and apple into thin strips. (it’s better to grate the apple using a Korean carrot grater).
We place the products in bowls (wine glasses) in the following sequence:

1st layer - smoked chicken pulp;
2nd layer - boiled beef tongue;
3rd layer - apples.
4th layer - mayonnaise.
Decoration - dill sprigs.

Festive salad with tongue

boiled beef tongue - 600 g
egg - 3 pcs
cheese - 100 gr
potatoes - 3 medium tubers
sweet red pepper - 1 pc.
red salad onion - 1 medium head
pickled cucumbers (gherkins) - 6 pcs.
walnuts - 50 g
mayonnaise to taste
salt, pepper to taste

How to do it?

1. Wash the potatoes thoroughly, boil them in their skins, peel them and grate them on a coarse grater.

2. Lightly fry the walnuts in a dry frying pan and cool.

3. Wash the sweet pepper, cut in half, remove seeds and membranes, cut the pulp into very small cubes. Cut the gherkins into thin slices. Peel the red salad onion and chop it very finely with a knife.

4. Boiled beef tongue, without the hyoid part, cut crosswise into slices and then into small cubes.

5. Hard-boil the eggs, cool, peel and grate on a coarse grater. Also grate the cheese

6. Place the prepared ingredients in layers in glasses or goblets in the following order:
1st layer (bottom) - grated potatoes
2nd layer - chopped red onion
3rd layer - half of the entire chopped tongue
4th layer - sweet pepper cubes
5th layer - slices of pickled cucumbers
6th layer - grated cheese
7th layer - remaining tongue
8th layer - grated eggs.

Grease each layer with a small amount of mayonnaise (it is best to apply mayonnaise in the form of a mesh using a pastry bag with a very thin nozzle). Sprinkle coarsely chopped walnuts on top of the salad or decorate with walnut halves.

“What can we surprise and delight our guests with today?” - this is what every housewife thinks when setting the festive table. I want to cook something new and original.

Let several recipes for salads based on pork or beef tongue help you when choosing dishes for a special event.

Salad with tongue and cheese

Salad with tongue and cheese has a piquant taste due to the addition of walnuts and can perfectly replace a little tired Olivier salad.

To prepare a salad with tongue and cheese you will need:

500g boiled beef tongue

1 sweet pepper

3 boiled eggs

5 medium pickled cucumbers

50g walnuts

1 red onion

4 small potatoes

Recipe for salad with tongue and cheese

Cut pickled cucumbers, sweet peppers and boiled tongue into cubes. Boil the potatoes in their skins and finely cut into cubes or three on a coarse grater.

Cheese and eggs are also grated. Lightly fry the walnuts in a frying pan, without oil, and chop them coarsely. The salad will consist of layers, therefore, all the ingredients are laid out in this order: potatoes, red onion, ½ tongue, sweet pepper, cucumbers, cheese, the rest of the tongue, eggs and sprinkle everything with nuts.

Each layer must be greased with mayonnaise and seasoned with spices.
Salad with tongue and cabbage

Salad with tongue and cabbage has the simplest ingredients, but the taste is exquisite.

To prepare a salad with tongue and cabbage you will need

boiled tongue (pork or beef) 300g

champignons 300

onions 2 pcs

small pickled cucumbers 4 pcs

white cabbage 300g

Lemon juice

Recipe for salad with tongue and cabbage

Pickle the onion in advance, to do this, add a little sugar and vinegar to it and add hot water. Leave everything for 20-25 minutes.

Finely chop the cabbage, season it with a pinch of sugar and salt and carefully crush it with your hands so that it releases the juice. After this, season it with lemon juice.

Meanwhile, cut the cucumbers and tongue into small cubes and combine with boiled and chopped champignons, add pickled onions and season everything with mayonnaise.

Take a middle dish and place cabbage over its entire surface, place a tongue seasoned with mayonnaise in the center. That's it, you can enjoy it.
Salad with tongue, mushrooms and ham

Salad with tongue, mushrooms and ham is quickly prepared and eaten just as quickly. And the original presentation will make it simply unforgettable.

To prepare a salad with tongue, mushrooms and ham you will need

1 pork tongue

3 boiled eggs

200 champignons

Recipe for salad with tongue, mushrooms and ham

Cut the tongue boiled in salted water into medium pieces. Grate the whites of boiled eggs and divide them into two halves. One will go into the salad, the other for decoration.

Three yolks onto a fine grater. We cut the ham into bars, but smaller in size than the tongue. Fry mushrooms in oil. Three cheeses on a coarse grater. Next, lay out the salad in layers: tongue, champignons, egg whites, ham, cheese, yolks.

Lubricate all layers with mayonnaise and add seasonings. Do not touch the top layer of yolks. To decorate the salad, sprinkle the sides with finely chopped green onions.

To soak the salad, put it in the refrigerator overnight. That's all. And the next day we take it out and delight our guests!
Salad "Freshness"

The tongue-based “Freshness” salad is prepared very quickly, it is light and at the same time has a very delicate and pleasant taste due to fresh vegetables.

To prepare the salad you will need

Boiled tongue

Corn Cheese

Fresh cucumbers

Lettuce leaves

Recipe for “Freshness” salad based on tongue

Tear the lettuce leaves, cut the remaining ingredients into long thin strips and season everything with either a small amount of mayonnaise or sour cream. Bon appetit!

Try to prepare these simple, but very tasty and healthy dishes - after all, the tongue contains a lot of iron - and then your holiday table will be remembered by all guests.

Salad with tongue
Boiled tongue – 500 gr.

Boiled eggs – 1 pc.

Pickled cucumbers – 100 gr.

Boiled celery root - 100 gr.

Vinegar – 40 gr.

Apple cider vinegar – 100 gr.

Vegetable oil – 50 gr.

Marjoram, parsley

Salt pepper

Cooking method:

Mix marjoram with apple cider vinegar, pour over boiled tongue and leave for 30 minutes. When the tongue is marinated, cut it into slices, cucumbers and celery into cubes. Mix the tongue and vegetables, pour in the vinegar sauce. Mix everything well, garnish the salad with finely chopped eggs and parsley.

Ladies salad

220 grams of boiled tongue
220 grams of mushrooms
6 pcs. pickled cucumbers
Half an onion
Butter (butter), mayonnaise.

Recipe for ladies' salad:

Fry the onion and mushrooms in butter until golden brown, add salt and cool. Cut the tongue into thin strips, cucumbers into cubes. Then mix all the ingredients with mayonnaise and enjoy.

Pork tongue salad
1 carrot
salt pepper
1 red onion
1 boiled pork tongue
150 g light mayonnaise
1 tbsp. l. chopped dill and parsley
3 potatoes 150 g canned green peas

1. Boil potatoes and carrots in their skins until tender. Peel and cut into cubes. Peel and chop the onion. Cut the tongue into thin strips. Place the peas in a sieve.
2. Combine tongue, potatoes, carrots, onions, peas and herbs in a bowl, mix thoroughly.
3. Add mayonnaise, season with salt and pepper. Mix carefully and serve.

Boiled tongue is considered to be a real delicacy; it makes wonderful dishes that decorate the holiday table. It is difficult to overestimate the benefits of this product; it helps increase hemoglobin and is necessary for pregnant women, children, nursing mothers, and people with gastrointestinal diseases. At the same time, pork or beef tongue is eaten not only as boiled or aspic meat, but also serves as the basis for many tasty and nutritious salads.

Tongue salad - food preparation

The main preparation when preparing tongue salad comes down to properly boiling the tongue and removing the tough skin from it.

To begin with, the tongue should be thoroughly washed in cold running water, then put in boiling water and boiled for 2.5-3 hours. To make the main ingredient for the salad tender and aromatic, add salt, black peppercorns and bay leaves to the water.

It is easier to remove the skin from the tongue if you put it while still hot in cold water.

Recipe 1: Salad with tongue and mushrooms

Beef and pork tongues go well with mushrooms, especially champignons or boletus mushrooms. An example of such an interesting combination is the following salad.

Ingredients:
— 100 grams of beef tongue (boil first);
— 80 grams of champignons;
- 1 small onion;
- 30 grams of fresh cucumbers;
- 30 grams of pickled cucumbers;
- 100 grams of mayonnaise;
- a few tablespoons of vegetable oil;
- salt.

Cooking method

Cut the boiled tongue into small strips. Fry onions and boiled mushrooms in vegetable oil. Mix the ingredients and season the salad with mayonnaise.

Recipe 2: Salad with tongue and vegetables

It is quite difficult to imagine a product that would go poorly with vegetables. We offer a recipe for a delicious and nutritious salad made from pork or beef tongue and vegetables.

Ingredients:
- 300 grams of tongue;
- 1 carrot;
- 1-2 potatoes;
- 1 pickled cucumber;
- celery root;
- 1 egg;
- 30 grams of vegetable oil;
- ground black pepper;
- 20 milliliters of 3% vinegar;
- salt;
- dill.

Cooking method

All vegetables (except cucumbers) should be peeled and boiled in salted water. Cut the salad ingredients into cubes, make a sauce from vegetable oil, vinegar and ground black pepper. Season the salad with sauce and sprinkle with herbs.

Recipe 3: Tongue salad with nuts

Nuts and garlic are quite compatible; this tandem acquires a particularly pleasant taste and aroma if you add a little garlic.

Ingredients:
- 1 beef tongue;
- 4 tablespoons of walnuts;
- 2 cloves of garlic;
- 50 grams of mayonnaise;
- ground black pepper;
- salt.

Cooking method

Pass the garlic through a garlic press, mix with finely chopped boiled tongue, add chopped walnuts. Mix all the salad ingredients, add salt, pepper and season with sauce.

Recipe 4: Salad with boiled tongue and avocado

Avocado is a fairly new and unconventional product for the CIS countries, but the Slavs have long learned how to properly combine it with other products.

Ingredients:
- 400 grams of boiled tongue;
- 2 avocados;
- 1 egg;
- 1 small onion;
- mayonnaise.

Cooking method

Peel the avocado and cut into cubes. We make pieces of tongue the same size as an avocado, chop the onion finely. Mix all the ingredients, season with mayonnaise and salt. After the salad is placed in a dish, it is decorated with pieces of boiled egg.

Recipe 5: Italian Tongue Salad

The tongue is considered a delicacy not only in Russia, but also in other countries of the world. In Italy, whose cuisine is famous for its excellent recipes, they came up with a salad made from veal tongue, anchovies, boiled beets and tomatoes.

Ingredients:
- 200 grams of veal tongue;
- 150 grams of boiled beets;
- 1 tomato;
- 10 grams of anchovies;
- lettuce leaves;
- celery root;
- 100 grams of mayonnaise;
- salt.

Cooking method

It is necessary to cut the boiled beets and veal tongue into pieces, tear the lettuce leaves with your hands, add anchovies, boiled celery root whipped in a blender, chopped tomatoes without skins and seeds.
Salt the salad and season with mayonnaise.

Recipe 6: Boiled tongue salad with pineapples

Beef tongue goes well not only with vegetables, but also with fruits, especially pineapples.

Ingredients:
- 300 grams of boiled beef tongue;
— 100 grams of hard cheese;
- several circles of pineapple (fresh or canned);
- 1 large bell pepper;
- 2 cloves of garlic.

Cooking method

Cut the pepper, tongue and pineapple into cubes, grate the cheese on a coarse grater, and the garlic on a fine grater. Salt the salad and season with mayonnaise. You can decorate the dish with pomegranate seeds.

Beef tongue is cooked for 2.5-3 hours, veal tongue - 2 hours. The degree of readiness is checked as follows: pierce the tip of the tongue with a knife; if this is done easily and the knife enters freely, you can remove the tongue from the boiling water.

It is easier to remove the skin from the tongue if you immediately place it from hot water into cold water for a few minutes.

To make the smell pleasant, you can cook the tongue not in the first water, but in the second; to do this, boil it in a saucepan for 5-7 minutes, then remove it and transfer it to another saucepan with new boiling water.

Beef tongue is not only a godsend for discerning gourmets and an exquisite delicacy, it is also a nutritionally valuable and healthy product. Its beneficial properties do not end with the rich amount of protein and healthy fats it contains; few people know that frequent eating of this offal significantly reduces the risk of developing a wide variety of diseases of our central nervous system. Beef tongues are rich in magnesium, iron, copper, potassium, calcium, sodium and vitamins B and PP.

If you are a fan of proper nutrition or are trying to lose weight, then dishes based on this offal are for you. Due to the absence of connective tissue in it, it is perfect even for feeding kindergarten-age children, as it is easily digestible and does not cause a feeling of heaviness in the child’s stomach.

Beef tongue is very tasty in various dishes - hot or cold; it is served with a variety of side dishes for lunch and dinner, salted, pickled and smoked. However, this offal tastes best in salads, because it goes well with many vegetables and meat.

Recipe one: Salad with beef tongue, cheese and tomatoes

This hearty and at the same time light beef tongue salad will be your lifesaver in case of unexpected visitors or when there is absolutely no time to cook. What could be simpler than setting the offal to cook and forgetting about it for a couple of hours. And then just cut it and the rest of the ingredients, season it and get an incredibly tasty treat? Prepare this dish at least once, and you will no longer be able to resist it.

We will need:

Beef tongue – 360 grams;
Mayonnaise – 60 grams;
Hard cheese (“Belarusian gold”, “Russian”, “Smetankovy”) – 120 grams;
Pitted olives – 0.5 jars;
Strong red tomatoes – 3 pcs.;
A mixture of ground peppers;
Grain or table mustard – ½ tsp;
Salt.

Preparation:

Wash your tongue, then boil it according to the cooking rules (about 2 hours). When it’s ready, clean it (see our tips for how to quickly do this). Cut the resulting pulp into thinner strips;
Grind the cheese into thin shavings;
Add brine to the olives and chop each berry into rings;
Wash and dry large ripe tomatoes. Cut into cubes of any size. Add a little salt, let the juice stand out, and then add salt;
Now let's prepare the sauce: combine mustard seeds (or paste) with mayonnaise, pepper, and salt. Our spicy dressing is ready;
Now in a deep bowl, combine all the ingredients: shredded beef tongue, tomatoes, cheese and olive slices. Season everything with prepared mayonnaise-mustard sauce. Our tender and savory treat is ready!

Tip: Beef tongue requires long-term boiling in a large amount of water - at least 2 hours. After which it is easily pierced with a knife.

Recipe two: Hearty salad with tongue and rice

Tasty - not necessarily expensive. Extraordinary salads can be budget-friendly, affordable and simple. You will see this in our next dish, which has long won the hearts of many people. Perhaps you've heard of it, but never tried it before? Then don't miss your chance, prepare this hearty treat today.

We will need:

Beef tongue – 280 grams;
Canned peas - 1 small jar;
Green onion feathers - 80 grams;
Rice (dry) – 5 tbsp;
Chicken eggs – 3 pcs.;
Fresh parsley – 60 grams;
Onions - 1 pc.;
Ground pepper;
Salt;
Mayonnaise – 60 grams.

Preparation:

Let's deal with the language first. Let's wash it, then throw it in the pan to cook. Let's forget about it for 2-2.5 hours, but sometimes it will be necessary to remove the foam. After this, cool, peel off the rough skin, and remove the fat along with the sublingual part. Then chop it into cubes;
While our tongue is being prepared, let's take care of the other ingredients for the treat. Boil the eggs, cool and remove their shells. Shred;
Place the rice in a sieve and then rinse thoroughly with tap water to remove any rice powder. It is best to use the Asian variety; it holds its shape better and almost does not become soggy when cooked;
Now pour cool water over the cereal, add a pinch of salt, and let it boil. When ready, put it back into a colander or sieve and rinse. This must be done to prevent the rice from sticking together in the future;
Peel the onion, rinse it and chop it finely. And then you can pour a little boiling water over it. Although if you like your salads bitter, don't do it;
Rinse the green onions and parsley, place them on towels or napkins, and let them dry completely. Then we cut the feathers into rings, and the sprigs of fresh herbs are simply smaller;
Salt the green peas with brine;
Now let's assemble our beef tongue salad: add chopped onions, boiled rice, all the greens, eggs, and green peas to the offal. Season with mayonnaise. We decorate with a couple of sprigs of greenery and hurry to please our loved ones.

Tip: After thoroughly boiling, the finished tongue can be easily cleaned. To do this, transfer it from the boiling water where it was cooked to cold water, and then easily remove the rough skin. The sublingual part and fat will also need to be removed.

Recipe three: summer salad with tongue, cherry tomatoes and quail eggs

Such a treat can safely be called festive, because cherry tomatoes and quail eggs are not such frequent guests on our table. On weekdays, of course, they can be replaced with simpler analogues (regular tomatoes and chicken eggs). However, because of the amazing taste. Their small, neat shape is ideal for special occasions. Making this salad is very simple and quick, there are no difficulties or problems with preparation, just boil the offal and root vegetables in advance. And all that remains for you is to chop, cut and grind.

We will need:

Beef tongue - 1/5 part of a small offal;
Potatoes – 5 medium tubers;
Cherry tomatoes – 8 pcs.;
Quail eggs - 5 pcs.;
Lettuce leaves – 90 grams;
Mustard beans (can be used in paste or replaced with horseradish) – 2 tbsp;
Mayonnaise – 50 grams;
Salt.

Preparation:

First, let's boil those foods that need it. Let's wash our tongue and let it cook. The main thing here is a large amount of water and timely removal of the foam from the broth. While it's cooking, let's take care of the potatoes;
We wash the tubers from the soil, fill them with cold water, and let them cook. After the liquid has boiled, add salt, reduce the intensity of the burner, and forget about the potatoes for about 20 minutes. If it can be easily pierced with a knife, then it’s ready. Let it cool, then we will peel it and cut it into cubes;
We will also boil the quail eggs; they will need no more than 5 minutes to hard-boil due to their small size. Cool, peel them, cut them into halves, and also into quarters if you want smaller ones;
Wash the sweet Cherry tomatoes and dry them a little with a towel. Then cut into neat quarters;
Rinse the salad leaves under the tap, then send them to dry. It is necessary that the moisture completely evaporates. Then we tear it into pieces;
Now 2 hours have passed (especially if we started cooking in advance), our tongue is already cooked. They pierced it with a knife and saw that it was quite soft. Let's cool it, clean it, remove the fat from the sublingual part. Chop the resulting product into cubes;
Mix the potatoes with the beef tongue so as not to break the root vegetable cubes;
Now it’s time to prepare the dressing. Everything is very simple here - we combine mayonnaise and mustard, which can be replaced with wasabi or horseradish for extra spiciness;
Now we put our incredibly delicious festive summer salad on a wide flat dish. The first will be a bedding of fresh green leaves. Then pour the mixture of potatoes and beef tongue evenly onto it, and randomly scatter slices of quail eggs and cherry tomatoes on top of them;
We add a little salt to everything on top, because our tomatoes and eggs are unsalted, and then pour our aromatic, spicy dressing in a thin stream. This can be done either with a spoon or through a pastry bag, which can be successfully replaced with the most ordinary plastic bag. That's it, the treat is ready, let it soak a little in the sauce and you can eat.

Tip: The best dressing for salads with beef tongue are mayonnaise sauces with the addition of horseradish or mustard.

Recipe four: Olivier salad with beef tongue and mushrooms

Of course, this recipe is radically different from the well-known and beloved salad of the same name, but if you look closely, the main composition of the products remains the same: potatoes, eggs, carrots and onions. The only difference is that the sausage is replaced with boiled tongue, onions with green feathers, and champignons are also added. Such a small replacement of ingredients allows you to fill the dish with a new taste, giving it tenderness, sophistication and piquancy.

We will need:

Potatoes – 4 medium tubers;
Boiled tongue – 180 grams;
Carrots – 140 grams;
Champignons in marinade – 1 medium jar;
Testicles – 2 pcs.;
Mayonnaise – 60 grams;
Green onion – 80 grams;
Salt.

Preparation:

First, boil the beef tongue. It is better to do this in advance, as it will take about 150 minutes to prepare. When the offal is of the desired softness, cool it, peel it from the rough skin, remove all unnecessary fat in the salad, as well as the sublingual part. Chop the pulp into cubes;
Now let's take care of the vegetables; they can also be cooked in advance. Wash the carrots from the soil and let them cook (about 1/3 hour) without salt. Then cool, peel, cut into cubes, as for classic Olivier;
Next is the turn of root vegetables. Wash the potatoes well, then cook. Be sure to put it in cold water, and add salt only after boiling. This will make the vegetable less crumbly and retain its shape when slicing. Let’s pierce it with a knife – is it ready? Then take it out and let it cool. After this, peel and cut in the same way as carrots;
Boil the eggs, cool, remove the shells. Chop into large slices;
Dry the champignons a little from the marinade so that our Olivier does not become wet. Then we will cut it into large pieces;
Rinse the green onion from dust, dry it a little, then cut it into rings;
Now mix all the ingredients for the salad: add eggs, green onions, boiled root vegetables, carrots, pickled champignons to the beef tongue;
Add mayonnaise to your taste, add salt and pepper if desired. Now our beef tongue salad should stand in the cold for a while, and then we will decorate it and serve it to the guests.

Recipe five: Salad with fresh cabbage, beef tongue and vegetables

Light, tasty and crispy salad - what could be better for breakfast or late dinner? Prepare this treat for your loved ones for a picnic or any celebration; they will certainly appreciate the amazing taste, color and aroma of the dish. By preparing this salad often, you don’t have to worry about your figure, because it contains only healthy ingredients, and fatty mayonnaise can always be replaced with natural light yogurt.

We will need:

Beef tongue – 320 grams;
Fresh cucumbers – 2 pcs.;
White cabbage – 250 grams;
Canned peas - 1 small jar;
Chicken eggs – 3 pcs.;
Green salad – 50 grams;
Cilantro – 50 grams;
Salt;
Ground pepper.

Preparation:

Let's deal with the language first. You can read how to prepare it correctly in our tips on this page. Boiled? Now pierce it with a knife, if it easily enters the pulp, then it’s time to take it out and get down to business. Let's cool it down. Let's clean it as expected, get rid of everything unnecessary (in particular, fat and the sublingual part). After all, we want to get an amazingly tasty salad. Let's chop up what's left and forget about it for a while;
Boil the eggs, cool, peel off the shells. We will chop at our discretion;
Wash the cucumbers; if the skin is too hard, peel it off. Cut into thin, neat strips;
Chop the cabbage as finely as possible; it is best for this purpose to take the lower part of the head of cabbage (the thinnest leaves are there). Grate it with salt and mix. Let's wait until the vegetable releases its juice, squeeze it out;
Rinse the green salad and cilantro, then place it on a towel and let them dry well. And then we will cut them or simply tear them into shreds with our hands;
Salt all the brine from the peas, it is best to put it in a colander or sieve;
Let's assemble our treat: combine shredded tongue with cabbage, cucumbers, peas, fresh lettuce, cilantro and eggs;
Mix everything with mayonnaise, add salt if desired. Ready!