Veal Tongue Salad
1 serving
15 minutes
It is highly recommended to use Azerbaijani vegetable ingredients in this salad, especially tomatoes and cucumbers. They are what give the dish a concentrated southern aroma. And the tongue can be of any origin. As long as it is freshly cooked and exceptionally tender
1
Cut the pre-cooked veal tongue into strips. You can easily check how well it is cooked by the skin - it should come off the meat easily.
- Veal tongue: 70 g
2
Slice the mushrooms into thin strips. They also need to be cooked in advance. To be fully cooked, the mushrooms only need to stay in barely boiling water for fifteen minutes.
- Champignons: 70 g
3
Grate the 'Russian' cheese on a coarse grater to make the cheese shavings as long as possible. 'Russian' has a slight bitterness, but it pairs perfectly with the other flavors in the salad.
- Russian cheese: 20 g
4
Cut the Baku cucumbers into very thin, almost transparent strips. Chop the dill, cilantro, and parsley not too finely to preserve the distinct dill flavor. In a bowl, mix the tongue, mushrooms, cucumbers, dill, and cheese. Add salt, season with ground fragrant pepper, and dress with mayonnaise. The mayonnaise can be homemade or store-bought, whichever type you prefer.
- Baku cucumbers: 2 pieces
- Dill: 5 g
- Coriander: 5 g
- Parsley: 5 g
- Veal tongue: 70 g
- Champignons: 70 g
- Baku cucumbers: 2 pieces
- Dill: 5 g
- Russian cheese: 20 g
- Mayonnaise: to taste
- Salt: to taste
- Ground black pepper: to taste
- Black allspice: to taste
5
Finely chop the red onion. First, cut it into half rings, then chop the half rings into cubes. The red onion is moderately sweet and not too bitter — just what we need for our salad.
- Red onion: 10 g
6
Cut Baku tomatoes into cubes. It is important to cut them with a very sharp knife to avoid damaging the flesh and losing juice. Mix with onion, add salt, pepper, olive oil, and gently stir to avoid harming the tomatoes.
- Tomatoes: 80 g
- Red onion: 10 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 10 ml
7
On a large plate, arrange four lettuce leaves in a cross, breaking off the part at the base of the leaf that resembles a gathered accordion with your hands, so that the leaves fully adhere to the plate.
- Lettuce: 20 g
8
Place the salad with tongue in a special round mold, which can be bought at a kitchenware store, and arrange tomatoes and onions around it. Remove the mold from the salad and serve. The mold is not necessary; the salad can simply be piled up. If, of course, it doesn't offend your sense of beauty.