Warm salad with tongue and feta cheese
4 servings
60 minutes
A hearty and fresh salad prepared in the Tula restaurant "Zlatinskie Lavki". The tongue and potatoes are taken in equal proportions, and you can vary them at your discretion. Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
1
First boil the baby potatoes, then fry them in oil until golden brown with garlic, herbs, salt, and pepper added.
- Potato: 75 g
- Vegetable oil: 10 ml
- Garlic: to taste
- Fresh herbs: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Wash the lettuce and arugula leaves, dry them, and dress with a sauce made of olive oil, mustard, and horseradish with added soy sauce.
- Green salad leaves: 40 g
- Rocket (arugula): 20 g
- Olive oil: 10 ml
- Mustard: 10 g
- Horseradish: 10 g
- Soy sauce: 5 ml
3
Place sliced pickled cucumber, feta cheese cubes, halved cherry tomatoes, and warm fried baby potatoes on a plate.
- Marinated cucumbers: 30 g
- Feta cheese: 30 g
- Cherry tomatoes: 30 g
- Potato: 75 g
4
Slice the beef tongue thinly and marinate in teriyaki sauce, then fry in a heated pan with oil and garlic.
- Boiled beef tongue: 70 g
- Teriyaki sauce: to taste
- Vegetable oil: 10 ml
- Garlic: to taste
5
Place hot slices of tongue on the prepared salad and serve immediately.
- Boiled beef tongue: 70 g