Tongue salad with berry sauce
6 servings
90 minutes
Tongue salad with berry sauce is an exquisite dish of French cuisine, combining a richness of flavors and textures. Tender beef tongue, boiled with vegetables and herbs, gains softness and depth of flavor. Paired with fresh salad leaves and boiled eggs, it acquires lightness and airiness. The sweet-sour berries of lingonberry and currant add a special piquancy, harmoniously complementing the meat notes. Crunchy roasted cashews add sophistication, while the velvety berry sauce made from butter and flour ties all the ingredients into an elegant ensemble. This salad is perfect for a festive dinner or gastronomic delight when one craves something unusual yet refined.
1
Pour boiling water over the beef tongue and simmer on low heat, adding salt, carrot, onion, and parsley.
- Beef tongue: 500 g
- Salt: to taste
- Carrot: 1 piece
- Onion: 1 head
- Parsley: 1 stem
2
Remove the tongue, clean it, and slice it.
- Beef tongue: 500 g
3
Boil the eggs hard and slice them.
- Chicken egg: 2 pieces
4
Combine the egg and leaves of lettuce and mix. Add a handful of lingonberries and currants.
- Beef tongue: 500 g
- Chicken egg: 2 pieces
- Green salad leaves: 200 g
- Lingonberry: 50 g
- Currants: 50 g
5
Roast cashew nuts in a dry pan.
- Cashews: 15 pieces
6
To prepare the sauce, melt the butter and sauté the flour in it. Pass the red currants and lingonberries through a sieve and add to the flour. Pour in some water and bring the sauce to a boil. Add salt and sugar. Let the sauce cool and dress the salad.
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
- Lingonberry: 50 g
- Currants: 50 g
- Salt: to taste
- Sugar: to taste
