Salad with beef tongue and vegetables
4 servings
30 minutes
Salad with beef tongue and vegetables is a refined dish of European cuisine that embodies the harmony of flavors and textures. Beef tongue, with its tender consistency and rich taste, pairs wonderfully with the freshness of vegetables. Pickled cucumbers add a spicy note, while vinegar and vegetable oil highlight the balance of components. This dish, popular in aristocratic circles of the past, was valued for its exquisite taste and nutritional value. It can be served as a festive appetizer or main course, garnished with boiled egg and parsley. The pleasant lightness of the salad makes it a versatile addition to any table setting, while its elegant presentation gives it a special charm.
1
Boil carrots, potatoes, and celery root in salted water, then chop. Add diced pickles. Mix vinegar with vegetable oil, add to the vegetables, season with salt and pepper. Stir.
- Carrot: 250 g
- Potato: 500 g
- Celery root: 40 g
- Pickles: 100 g
- Vinegar: 2.5 tablespoons
- Vegetable oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Boil the tongue, adding spices to taste, remove the skin, slice it, and arrange it around the edges of the dish. Place vegetables in the center. Garnish with sliced boiled egg and parsley.
- Beef tongue: 1 kg
- Chicken egg: 1 piece
- Parsley: to taste