Salad with tongue and mushrooms

4 servings

60 minutes

Salad with tongue and mushrooms is a refined dish of European cuisine that combines the tenderness of beef tongue, the juiciness of chicken breast, and the rich aroma of champignons. Historically, such salads are often found in Central European gastronomy where tongue is considered a delicacy. Crispy celery adds freshness while walnuts bring a pleasant texture and nutty note. Dressed with mayonnaise, the salad gains softness and harmonious flavor, making it an ideal choice for festive tables or special dinners. This dish blends classic ingredients with a modern approach, creating a balanced, hearty, and elegant treat.

Energy value per serving

• Calories: 181
• Proteins: 24.8g
• Fats: 8.6g
• Carbohydrates: 1.2g

Ingredients

• Boiled beef tongue: 200 g
• Chicken breast: 200 g
• Canned champignons: 200 g
• Celery stalk with leaves: 100 g
• Walnuts: to taste
• Mayonnaise: to taste

Cooking steps

1. Boil the pasta in salted water with bay leaf and black peppercorns. Cut into thin strips.

   Required ingredients:

   • Boiled beef tongue: 200 g
   • Walnuts:  to taste

2. Boil the chicken breast in salted water and cut it into thin strips if possible.

   Required ingredients:

   • Chicken breast: 200 g

3. Mushrooms can be used canned, but it's better to use fresh (either boil and chop, or chop and sauté, then remove excess liquid).

   Required ingredients:

   • Canned champignons: 200 g

4. Cut the celery stalk into half-moons (across the stalk) with a thickness of 2-3 mm.

   Required ingredients:

   • Celery stalk with leaves: 100 g

5. Add crushed walnuts to taste. Dress the salad with mayonnaise.

   Required ingredients:

   • Walnuts:  to taste
   • Mayonnaise:  to taste