Salad with beef tongue
4 servings
60 minutes
Beef tongue salad is an exquisite dish of European cuisine that combines the tenderness of the tongue, crunchy celery, and the refreshing taste of cucumbers. Historically, tongue was considered a delicacy often served at formal receptions and aristocratic tables. Pickled celery adds a spicy note to the dish, while potatoes provide richness. The composition is completed with aromatic hard cheese and radish sprouts that highlight the freshness of the ingredients. This salad is perfect for festive gatherings or cozy dinners, offering a harmonious blend of textures and flavors.
1
Boil the tongue.
- Beef tongue: 500 g
2
Grate the cheese on a coarse grater.
- Hard cheese: 100 g
3
Peel the celery stalks and cut them into thin strips.
- Celery stalk: 300 g
4
Mix vegetable oil and vinegar, sugar, and a little salt in a bowl.
- Vegetable oil: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Sugar: 2 teaspoons
- Salt: to taste
5
Pour the resulting marinade over the celery and let it sit for 30 minutes. Strain it through a sieve.
- Celery stalk: 300 g
6
Boil the potatoes, cool them down, peel, and cut into strips.
- New potatoes: 300 g
7
Also cut the tongue, fresh and pickled cucumbers into strips.
- Beef tongue: 500 g
- Cucumbers: 2 pieces
- Marinated cucumbers: 2 pieces
8
Mix the tongue, potatoes, cucumbers, and celery in a bowl. Add salt and pepper to taste.
- Beef tongue: 500 g
- New potatoes: 300 g
- Cucumbers: 2 pieces
- Marinated cucumbers: 2 pieces
- Celery stalk: 300 g
- Salt: to taste
- Ground black pepper: to taste
9
Place in a salad bowl. Sprinkle with cheese and young radish sprouts on top.
- Hard cheese: 100 g
- Radish sprouts: 50 teaspoons
