Salad with tongue and pickles
0
1111
Kitchen
European
Calorie content
80.1 kcal
Portions
4 port.
Cooking time
105 minutes
Proteins *
6.6 gr.
Fats *
6.6 gr.
Carbohydrates*
3.5 gr.
The tongue is a healthy, nutritious product that is good for making sandwiches, snacks, and hot dishes. It is also irreplaceable for salads. The special texture of the tongue - delicate and juicy - goes well with pickles and onions.
Ingredients
Cooking process
Pre-boil the tongue. To do this, put the tongue in a saucepan with cold water, put it on the stove, bring to a boil, salt and cook at a boil of medium intensity for about an hour and a half. The finished tongue should be soft. Let the tongue cool completely, remove the skin with a knife and cut into thin strips. We also boil the eggs in advance, let them cool down and peel them.
Peel the onions, rinse and cut into thin transparent slices. You can add raw onions to the salad - the salad will turn out to be spicy, sharp, and contrasting in taste. Or you can fry the chopped onion in a skillet in vegetable oil until a slight blush, cool and add to the salad in this form. This will soften the harshness of the onions and make the dish softer, with the characteristic sautéed onion flavor.
In a salad bowl, mix straws from the tongue, semicircles of pickled cucumber and onions. Cut boiled eggs into small cubes and pour into a salad bowl, mix. If you used raw onions, then the salad must be seasoned with vegetable oil. If sautéed onions are added to the salad, then dressing is not needed, since the onions already contain vegetable oil. Additionally, the salad can be seasoned with salt and pepper. When serving, you can garnish with sprigs of greenery.
Bon Appetit!