Tongue salad with beets, celery, tomatoes and anchovies
4 servings
60 minutes
Tongue salad with beetroot, celery, tomatoes, and anchovies is an exquisite dish of French cuisine that embodies a harmony of flavors and textures. Tender veal tongue infused with the deep sweetness of beetroot pairs with the freshness of celery and crispy lettuce leaves. Anchovies add a savory saltiness, while the tomato and mayonnaise dressing softens and unites all ingredients. This dish is perfect as an appetizer or light lunch, leaving an indelible impression with its rich flavor. The French appreciate it for its sophistication and balance, making the salad a wonderful addition to an elegant table.
1
Boil the veal tongue, clean it, and cut it into strips.
- Calf's tongue: 200 g
2
Boil the beetroot, peel it, and cut it into strips.
- Beetroot: 200 g
3
Cut the celery into strips.
- Celery: 200 pieces
4
Tear the lettuce leaves.
- Green salad leaves: 100 g
5
Combine the ingredients and dress the salad with the sauce.
- Calf's tongue: 200 g
- Beetroot: 200 g
- Celery: 200 pieces
- Green salad leaves: 100 g
6
To prepare the sauce, chop the peeled tomatoes and mix with mayonnaise.
- Tomatoes: 200 g
- Mayonnaise: 100 g
7
Add crushed anchovies and mix thoroughly. Season with salt and pepper.
- Anchovies: 50 g
- Salt: to taste
- Ground black pepper: to taste
