Tongue salad with croutons
4 servings
120 minutes
Tongue salad with croutons is an exquisite dish of Russian cuisine that harmoniously combines the tenderness of veal tongue, the freshness of tomatoes, and the crunch of Borodinsky croutons. This salad is a successful embodiment of traditions, as tongue has been valued for its softness and rich flavor since ancient times. The boiled tongue is cut into strips and complemented with boiled eggs, cheese, and a tangy dressing made from mayonnaise and yolks, creating a rich and slightly creamy texture. The croutons toasted to a golden crisp add a bright contrast to the dish and make it especially appetizing. The salad is perfect for both festive tables and cozy family dinners, delighting guests with its rich taste and heartiness.
1
Boil the beef tongue, let it cool, and cut it into strips.
- Calf's tongue: 300 g
2
Boil the eggs hard.
- Chicken egg: 4 pieces
3
Cut the tomatoes into cubes. Grate the cheese and egg whites on a coarse grater.
- Tomatoes: 3 pieces
- Cheese: 50 g
4
Mix the yolks with mayonnaise.
- Mayonnaise: 50 g
5
Mix all the ingredients, dress the salad, add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Dry the bread croutons in the oven and sprinkle them on the salad.
- Borodino rye bread: 100 g
