Salad with tongue and mushrooms
4 servings
60 minutes
Salad with tongue and mushrooms is a refined dish of European cuisine that combines the tenderness of beef tongue, the juiciness of chicken breast, and the rich aroma of champignons. Historically, such salads are often found in Central European gastronomy where tongue is considered a delicacy. Crispy celery adds freshness while walnuts bring a pleasant texture and nutty note. Dressed with mayonnaise, the salad gains softness and harmonious flavor, making it an ideal choice for festive tables or special dinners. This dish blends classic ingredients with a modern approach, creating a balanced, hearty, and elegant treat.
1
Boil the pasta in salted water with bay leaf and black peppercorns. Cut into thin strips.
- Boiled beef tongue: 200 g
- Walnuts: to taste
2
Boil the chicken breast in salted water and cut it into thin strips if possible.
- Chicken breast: 200 g
3
Mushrooms can be used canned, but it's better to use fresh (either boil and chop, or chop and sauté, then remove excess liquid).
- Canned mushrooms: 200 g
4
Cut the celery stalk into half-moons (across the stalk) with a thickness of 2-3 mm.
- Celery stalks with leaves: 100 g
5
Add crushed walnuts to taste. Dress the salad with mayonnaise.
- Walnuts: to taste
- Mayonnaise: to taste