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Tongue and cheese salad

0
794
Kitchen European
Calorie content 206.2 kcal
Portions 4 port.
Cooking time 145 minutes
Proteins * 12.1 gr.
Fats * 15 gr.
Carbohydrates* 6.7 g
* per 100 gr. product
Tongue and cheese salad
Content

Boiled tongue always goes well with cheese. Fresh cucumbers in the composition are very refreshing. And lovers can try to cook a variant with pickled cucumbers - it will be no worse. It is worth trying both options to determine your favorite.

Ingredients

Cooking process

step 1 out of 12
Pre-boil the tongue for 1-2 hours in soft salted water.
step 2 out of 12
While cooking, you can add bay leaves and a few black peppercorns for flavor.
step 3 out of 12
We take out the finished tongue, let it cool to a warm state and remove the skin with a knife.
step 4 out of 12
Cut the cooled tongue into thin strips.
step 5 out of 12
Boil the eggs for 10-12 minutes, until the yolk is steep, cool them and peel them.
step 6 out of 12
We also cut the eggs into small pieces.
step 7 out of 12
We wash the cucumbers, dry and cut into strips. The cucumber slices should be about the same size as the strips of the tongue.
step 8 out of 12
Grate Parmesan or other hard cheese on a fine grater.
step 9 out of 12
Put chopped boiled tongue, cucumber strips, pieces of eggs in a salad bowl.
step 10 out of 12
To prepare the sauce, mix mayonnaise and mustard in a separate bowl. Add some salt to the sauce to taste. Pour the resulting dressing onto the salad and mix gently.
step 11 out of 12
For serving, lay out the salad on a portioned plate (for greater aesthetics, you can lay it out using a salad ring) and sprinkle with grated cheese on top.
step 12 out of 12
For decoration, you can use slices of cucumber and parsley sprigs.

Bon Appetit!

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