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Tongue salad with arugula

0
841
Kitchen European
Calorie content 104.7 kcal
Portions 4 port.
Cooking time 230 minutes
Proteins * 8.4 gr.
Fats * 8.3 gr.
Carbohydrates* 3.8 g
* per 100 gr. product
Tongue salad with arugula
Content

Beef tongue appetizer with herbs and cherry tomatoes in sour cream - ginger dietary sauce - hearty, tasty and healthy at the same time. You can even cook this elegant dish for dinner and not be afraid to gain weight, because the ingredients of the salad will not harm your figure, and even make you slimmer. Time is needed only for boiling the tongue, the rest of the cooking is quick.

Ingredients

Cooking process

step 1 out of 8
Rinse the tongue and place in water along with peeled onions, garlic and carrots, lavrushka, salt and pepper. Boil until tender (this will take about 3-3.5 hours) and immediately transfer to ice water to make it easier to clean. Skin it off.
step 2 out of 8
Cut your tongue into cubes.
step 3 out of 8
Place the washed and slightly dried arugula on a serving plate.
step 4 out of 8
Boil the eggs and peel them. Cut the eggs into small pieces of different shapes, so they will look more beautiful in the dish. Place the tongue and eggs on top of the herbs.
step 5 out of 8
For a salad dressing, combine sour cream, sauce and grated ginger and whisk in a blender. Chop the dill into the sauce and stir with a spoon.
step 6 out of 8
Pour the sauce over the salad in a neat trickle.
step 7 out of 8
Rinse the tomatoes, cut them into halves with a knife and arrange them nicely on a plate. Place a couple more arugula leaves in the middle.
step 8 out of 8
Sprinkle finely grated Parmesan over the salad and place the cherry quarter flower in the center.

Bon Appetit!

 

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