Tongue salad with beets, celery, tomatoes and anchovies

4 servings

60 minutes

Tongue salad with beetroot, celery, tomatoes, and anchovies is an exquisite dish of French cuisine that embodies a harmony of flavors and textures. Tender veal tongue infused with the deep sweetness of beetroot pairs with the freshness of celery and crispy lettuce leaves. Anchovies add a savory saltiness, while the tomato and mayonnaise dressing softens and unites all ingredients. This dish is perfect as an appetizer or light lunch, leaving an indelible impression with its rich flavor. The French appreciate it for its sophistication and balance, making the salad a wonderful addition to an elegant table.

Energy value per serving

• Calories: 878.9
• Proteins: 55.7g
• Fats: 28.2g
• Carbohydrates: 112.5g

Ingredients

• Beet: 200 g
• Veal tongue: 200 g
• Celery: 200 pc
• Green salad: 100 g
• Tomatoes: 200 g
• Anchovies: 50 g
• Salt: to taste
• Mayonnaise: 100 g
• Ground black pepper: to taste

Cooking steps

1. Boil the veal tongue, clean it, and cut it into strips.

   Required ingredients:

   • Veal tongue: 200 g

2. Boil the beetroot, peel it, and cut it into strips.

   Required ingredients:

   • Beet: 200 g

3. Cut the celery into strips.

   Required ingredients:

   • Celery: 200 pieces

4. Tear the lettuce leaves.

   Required ingredients:

   • Green salad: 100 g

5. Combine the ingredients and dress the salad with the sauce.

   Required ingredients:

   • Veal tongue: 200 g
   • Beet: 200 g
   • Celery: 200 pieces
   • Green salad: 100 g

6. To prepare the sauce, chop the peeled tomatoes and mix with mayonnaise.

   Required ingredients:

   • Tomatoes: 200 g
   • Mayonnaise: 100 g

7. Add crushed anchovies and mix thoroughly. Season with salt and pepper.

   Required ingredients:

   • Anchovies: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste