Gourmet Tongue and Cucumber Salad. Video recipe

How to make a salad with tongue and cucumbers

Boil the beef tongue until cooked, taking into account that the cooking time fully depends on the size: the larger the tongue, the longer it takes. On average, for its softness, cook the meat over low heat in the broth that completely covers it for at least an hour and a half. Remove the finished tongue from the pan, pour over with cold water and start cleaning the tongue until it has time to cool completely.

It is more difficult to remove the skin from the tongue when it is cold. Cool the cleaned tongue to room temperature, as it will crumble when cutting hot. Chop the finished tongue into thin strips, cut the cucumber into halves, then mix the ingredients in a salad bowl. Chop white salad onions and dill there. If you don’t have salad onions at hand, you can use ordinary onions, but in this case, pour boiling water over it in an already chopped form. Tear lettuce and Chinese cabbage leaves with your hands. Combine oil, soy sauce, lemon juice, grated garlic, salt and pepper for dressing and season the salad with top. With such a dressing, it will turn out not only lighter than using traditional mayonnaise, but also more original.

Variations on a Recipe Theme

If the above recipe is already bored, try to diversify it. This can be done both in terms of adding new ingredients and in terms of serving. As the latter, you can use the idea borrowed from the Lily salad, when the constituent components do not mix with each other, but are laid out on a flat salad bowl from the center to the edges, imitating the semblance of an opening flower bud. Peking cabbage and leafy greens should become the dominant ingredients in such a salad, since it will not be difficult to obtain a semblance of a flower from the correct styling. As additional ingredients for this salad, you can use homemade wheat crackers, and then the salad with the tongue will slightly resemble the popular “Caesar”.