Lamb Tongue Salad
5 servings
7 minutes
Lamb tongue salad is a true embodiment of the rich flavors of Caucasian cuisine. The tender, velvety tongue infused with the aromas of spices and herbs blends smoothly with the mild spiciness of garlic and the freshness of parsley. The addition of sweet pepper gives the dish color and a slight sweetness, while grated egg makes the texture even more delicate. Olive oil and wine vinegar harmoniously bind the ingredients, creating a subtle balance of flavors. This salad is not just an appetizer but a true culinary masterpiece that can be served as a standalone dish or used as an exquisite complement to meat delicacies. It pairs wonderfully with traditional Caucasian dishes and will adorn any feast, bringing an atmosphere of hospitality and ancient culinary traditions to the table.
1
The tongues need to be boiled beforehand. Lightly fry the onion in a pan, add it to the tongues soaked in water along with bay leaves, black and allspice peppercorns, and salt, and boil for four hours after boiling. Cool the tongues and clean them from the membranes.
- Lambs tongues: 1 kg
- Onion: 1 head
- Bay leaf: to taste
- Black peppercorns: to taste
- Black allspice: to taste
- Salt: to taste
2
Slice the tongues into pieces. Peel the garlic cloves. Remove the stems from the parsley bunch. Place the garlic on the board, add the parsley on top, and chop everything finely together. Boil the egg, grate it on a coarse grater, and chop the sweet pepper with a knife.
- Lambs tongues: 1 kg
- Garlic: 1 head
- Parsley: 1 bunch
- Chicken egg: 1 piece
- Sweet pepper: 50 g
3
Combine all ingredients in a bowl, season with salt and pepper (generously with pepper), and add oregano. Pour in olive oil and vinegar, then generously drizzle with vegetable oil. Let marinate for half an hour to an hour before serving.
- Salt: to taste
- Ground black pepper: to taste
- Dried oregano: to taste
- Extra virgin olive oil: 2 teaspoons
- White wine vinegar: 3 teaspoons
- Vegetable oil: 100 ml