Salad with beef tongue under mayonnaise with herbs
4 servings
20 minutes
Salad with beef tongue under mayonnaise with herbs is a refined dish of author's cuisine, combining the tenderness of meat, freshness of vegetables, and richness of mushroom aroma. The carefully cooked beef tongue becomes incredibly soft and juicy, and when combined with pickled cucumbers and arugula, it acquires piquant notes. The addition of various mushrooms—champignons, oyster mushrooms, and shiitake—fills the taste with depth and forest freshness, while the mayonnaise dressing unites all ingredients into a harmonious composition. The dish is perfect for a festive table, impressing with its sophisticated appearance and rich flavor.
1
Cut the boiled beef tongue into strips. Cut the mushrooms into quarters, remove the stems, and chop into large pieces. Boil the shiitake caps until half-cooked.
- Beef tongue: 400 g
- Fresh button mushrooms: 280 g
- Shiitake mushrooms: 360 g
2
Fry the mushroom mixture in olive oil, adding salt and pepper. Trim the ends of the pickles and cut them into small pieces. Cut the cherry tomatoes into 4 parts. Slice the onion into half rings; cut the boiled egg white into strips.
- Shiitake mushrooms: 360 g
- Olive oil: 60 ml
- Salt: 2 g
- Ground black pepper: 2 g
- Pickled cucumbers: 200 g
- Cherry tomatoes: 200 g
- Onion: 50 g
- Chicken egg: 4 pieces
3
Combine all components, add arugula leaves, salt, and dress with mayonnaise. Serve the salad in a mound on a plate, garnish with arugula leaves, and place halved hard-boiled yolks on the sides.
- Rocket (arugula): 100 g
- Salt: 2 g
- Mayonnaise: 100 g
- Rocket (arugula): 100 g
- Chicken egg: 4 pieces
