Salad with tongue, mushrooms, chicken and celery
10 servings
30 minutes
This unusual salad combines the tenderness of boiled beef tongue, the juiciness of chicken breast, and the freshness of celery, creating a harmonious flavor with light Eastern notes. Sautéed mushrooms and aromatic onions add depth, while a sweet sauce with honey, ginger, and balsamic vinegar makes the dish spicy and memorable. This salad is perfect for festive dinners and cozy home gatherings, surprising guests with its exquisite composition and rich taste. It is recommended to serve it slightly chilled after two hours of infusion to fully reveal all the ingredients' aromas.
1
Cut boiled tongue, boiled celery, and boiled chicken breast into cubes.
- Beef tongue: 1 piece
- Celeriac: 2 pieces
- Chicken breast: 500 g
2
Clean the mushrooms (do not wash!) and fry with onions. Let cool.
- Fresh mushrooms: 300 g
- Onion: 1 head
3
Make the sauce. For this, blend garlic, soy sauce, peeled ginger root (3 cm), honey, balsamic vinegar, and olive oil until smooth (the sauce should be sweet enough).
- Garlic: 1 g
- Soy sauce: 150 ml
- Fresh ginger: 1 piece
- Honey: 3 tablespoons
- Balsamic vinegar: 50 ml
- Vegetable oil: 50 ml
4
Mix with the salad. Be sure to let it sit for 2 hours.
