Beef tongue salad with sweet pepper
4 servings
150 minutes
Beef tongue salad with sweet pepper is an exquisite dish of French cuisine that combines the tenderness of the tongue with the brightness of sweet pepper and the freshness of lettuce. Historically, tongue was considered a delicacy, and its subtle flavor harmonizes well with a tangy vinegar dressing and spicy notes of garnish. Cooking the tongue with vegetables gives it a special softness, while contrasting sweet pepper adds freshness. Dressed with wine vinegar and olive oil, the salad reveals a richness of flavor nuances. Garnishing with black olives adds completeness to the composition. The dish is perfect as an appetizer for a festive table or an elegant light dinner, awakening the gastronomic traditions of France and enjoying refined taste.
1
Peel the carrot, turnip, and leek.
- Carrot: 1 piece
- Turnip: 1 piece
- Leek: 1 piece
2
Rinse the tongues in cold water, boil for 5 minutes in a large amount of water, strain, cool, place in another pot with boiling water, a bunch of garnish, peeled vegetables, salt, black pepper, and boil for 1.5-2 hours.
- Beef tongue: 400 g
- Bouquet garni: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Wash and dry the lettuce.
- Lettuce: 1 piece
4
Dip the sweet pepper in boiling water, cook for 10 minutes, strain, peel, remove seeds, and cut into strips.
- Sweet pepper (capsicum): 2 pieces
5
Prepare a sauce from wine vinegar, olive oil, salt, and pepper.
- Vinegar: 2 tablespoons
- Olive oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Clean the tongues from the skin and slice them thinly.
- Beef tongue: 400 g
7
Lay out lettuce leaves, sweet pepper, and on top place slices of tongue. Dress the salad with vinegar sauce and garnish with black olives.
- Lettuce: 1 piece
- Sweet pepper (capsicum): 2 pieces
- Beef tongue: 400 g
- Vinegar: 2 tablespoons
- Olive oil: 5 tablespoon
- Green olives: 50 g
