Tongue dishes are real delicacies, they are very appetizing, hearty, and look great on any table. Especially often the tongue, both pork and beef, is used to prepare salads. But not every housewife knows how to prepare the tongue so that it does not become "rubbery", but has delicate taste and looked delicious in a dish. In this article, we will tell you how to properly cook the tongue for a salad, and with which products to combine it harmoniously.

The main thing in the article

How to cook pork and beef tongue for salad?

At first glance, the processing of this by-product seems difficult. To actually cope with cooking beef tongue maybe even a novice cook, you just need to know some of the nuances. Before adding the tongue to the salad, you must first boil it.

Before you put your tongue to boil, you need to briefly immerse it in very cold water to make it easier to clean. After that, it should be scraped with a knife to remove grease, mucus or dirt, and then thoroughly rinse the tongue under the pressure of running ice water.

To cook the tongue, you need to choose a large pot as boiled tongue tends to be larger than raw tongue. Pour water into a saucepan, boil it and only then put meat in it. You need to wait until the water with the tongue boils and time the time: the tongue must be boiled in it for 15 minutes, constantly removing the foam, and then drain the water. After filling a saucepan with fresh water, bring it to a boil and put your tongue back in it.

If you put your tongue in boiling water, and not in cold water, it will be softer, juicier, more tender and retain more nutrients.

The boiling time of beef tongue directly depends on its size, weight, as well as the age of the animal, but on average it is boiled for 2 to 3.5 hours. Pork tongue is smaller, so the cooking time is about an hour. They check the readiness of the product as follows: the tongue in boiling water must be pierced with a knife or fork: if it is soft enough and clear juice emerges from it, the tongue is ready. If the meat is still a little harsh, and the liquid that comes out of it has a pinkish tint, you need to let the tongue boil for another 20 minutes, and then repeat the procedure.

In order to keep the tongue tender and soft, you need to salt it only 15-20 minutes before being ready. Together with salt, you need to add other spices to the water: peppercorns Bay leaf, cloves, peeled whole onion, herbs, and some carrots ... This technique will make the meat aromatic, spicy, piquant.

The tongue, brought to readiness, is removed from the broth and transferred to a bowl with cold water... This is necessary so that tough skin can easily come off it. Next, the tongue needs to be washed again and put to cool: after this procedure, it is easier to cut it. During the cutting process, you need to remove all the veins that are usually present at the back of the tongue.

For salads, the tongue is usually chopped into small cubes or delicate strips.

Classic Tongue Salad Recipe

Boiled tongue is already a delicacy in itself. So classic salad with veal tongue, we include a minimum of ingredients, but it is usually swept off the table first. We advise you to cook:

• Boiled tongue - 400 g;
• Red onions - 2 pcs;
• Vinegar - 3 tbsp;
• Pickled cucumbers - 2 medium;
• Mayonnaise, sour cream or natural yoghurt - your choice.

Shred the tongue into thin strips. Cut the onion into thin neat rings, pour over with boiling water and pour vinegar for 5 minutes. We also cut the cucumbers into thin cubes. Next, in a bowl, mix all the ingredients, add salt and season with sauce if necessary.

New Year's salads with tongue: recipes with photos

Tongue salad will truly decorate your New Year's table... And the fact that it goes well with almost any product will play into your hands and make all kinds of culinary experiments possible.

Olivier salad with tongue

Olivier is convenient because you can add to this salad different types meat, and each time get a new dish, and at the same time - new taste... Replace the usual sausage or ham in Olivier with a tongue - pork or beef, and try a completely new one meat salad with a restaurant aroma and taste. Would need:

• Tongue, pre-cooked - 300 g
• Jacket potatoes - 3 pieces
• Boiled eggs - 4 pcs.
• Cucumber marinated in mustard - 2-3 pieces
• Boiled carrots - 2 pieces
• Canned peas - 150 g
• High fat mayonnaise - 4 tablespoons

Chop all products into cubes of the same size, focusing approximately on the size of a pea. Observe the proportions given in the recipe to obtain the most harmonious taste and optimal consistency of the salad. Combine all the ingredients, season with pepper, salt to taste, and season with mayonnaise just before serving.

Tip: if you like onions in such salads, then before adding them to the dish, marinate the product, cut into small cubes, and sprinkle with a mixture of boiling water and vinegar for 3-5 minutes. Add onions to the salad if you plan to eat it today, but in no case do this if you know that the salad will stand in the refrigerator for 2-3 days - spoil both the taste and smell of the dish.

Pomegranate bracelet salad with tongue

Salad "Pomegranate Bracelet" is a fairly frequent guest at festive tables in Soviet time, undeservedly forgotten today. Traditionally, this dish is prepared with the addition of chicken fillet, but what prevents us from taking this salad to a new level and making it even more solemn by adding beef tongue to it? Let's slightly adjust the components of the garnet bracelet:

• 2 large grenades;
• 300 g of boiled veal tongue;
• 2 onions;
• 2 boiled eggs;
• 300 g of potatoes, boiled in their skins;
• 2 medium carrots - boil;
• 3 medium boiled beets;
• 2 handfuls peeled walnuts;
• vegetable oil for frying
• mayonnaise, salt, pepper for salad dressing.

We prepare food: peel potatoes, carrots and beets. We rub each root crop separately on a coarse grater. Peel the onion, cut into half rings and fry until golden brown in oil. Cut the tongue into neat cubes. Crush the nuts with a rolling pin or in a blender (but not in the dust - so that they are felt in the salad). Three eggs are large. We clean the pomegranate and remove its grains into a separate container. Next, we take a round dish of suitable sizes, place a glass in the center and begin to assemble our puff bracelet around it, covering each layer with mayonnaise:

1. The bottom layer is the tongue;
2. Carrot;
3. 1/2 of the total volume of potatoes;
4. 1/2 nuts;
5. 1/2 the volume of beets;
6. The rest of the nuts;
7. Fried onion;
8. The rest of the potatoes;
9. Grated eggs;
10. The rest of the beets;
11. Carefully take out a glass and decorate the salad with pomegranate seeds.

Chinese salad with tongue: recipe

This salad will definitely appeal to both admirers Chinese food and those who are simply tired of very hearty, high-calorie salads with mayonnaise. Let's take:

• 300 g boiled tongue
• 1 juicy paprika
• 2 large fresh cucumbers
• ½ chili pepper
• a couple of cloves of garlic
• 1 sweet red onion
• 1 bunch of cilantro
• a couple of pinches of sesame seeds.

For the sauce, mix:

• 2 tablespoons of soy sauce;
• 1 tbsp balsamic vinegar;
• 1 tablespoon sesame oil (if not, replace with olive oil).

Cut the boiled, cooled tongue into beautiful strips, give the same shape to cucumbers and bell peppers. Chop the onion in half rings. Grind cilantro finely, chili pepper into small rings (do not overdo it, 3-4 rings are enough). Peel the garlic, press down with a knife and chop finely and finely. Mix the ingredients for the dressing with each other. Mix the components of the salad, pour over the dressing, and sprinkle on top with sesame seeds, previously slightly fried in a dry frying pan.

Tongue and bell pepper salad recipe: recipe with photo

Prepare such a fresh and elegant salad with tongue and vegetables. You will need:

• Boiled tongue - 300 g;
• Boiled eggs - 2 pcs;
• Sweet pepper - 1 red and 1 yellow;
• Red onion - 1 pc;
• Vinegar, mayonnaise.

Chop the onion into thin rings, pour over with vinegar to remove the bitterness. Cut the paprika into neat cubes, the tongue into strips, the eggs into cubes. Season with salt to taste and season with mayonnaise.

Tongue salad with pickled cucumbers

The tongue goes well with pickled cucumbers, so try this delicious salad on the holidays:

• tongue - 200 g;
• any mushrooms (forest, champignons) - fried, 150 g;
• pickled cucumbers - 2 pcs;
• boiled eggs - 3 pcs;
• boiled potatoes - 2 pcs;
• mayonnaise - 3 tbsp
• butter and vegetable oil - for frying
• dill herbs for decoration
• seasonings to taste.

1. Boil the tongue and cut into neat strips.
2. Cut the mushrooms in layers and fry until light golden in a mixture of butter and sunflower oils.
3. If you like fried onions - feel free to add 1 small onion to the mushrooms for frying.
4. Boil the eggs and cut them into cubes or three coarsely, do the same with peeled potatoes.
5. Next, mix all the ingredients, season with salt and pepper, season the salad with mayonnaise, knead well, place in a salad bowl, and generously sprinkle with chopped dill on top.

Korean carrot and tongue salad: the best recipe

For lovers of spicy and at the same time hearty dishes with a bright taste, you will certainly like this salad. Pork tongue is better for this salad - it is softer and more tender than beef tongue and will “sound in a duet” more harmoniously with crispy carrots. Write down the recipe:

• Tongue - 400 g
• Korean-style carrots - purchased or homemade - 400 g
• Red onion - 1 pc
• Apple cider vinegar, boiling water - for pickling onions
• Fresh cucumber - 1 large
• Parsley is a small bunch.

1. Cut the tongue into thin strips.
2. We preliminarily get rid of the carrots from the excess juice that has come out.
3. Chop the onion in half rings and pour over boiling water, vinegar so that it loses its burning taste and specific smell.
4. Finely chop the parsley.
5. Cucumber is an unexpected, but justified "guest" in such a salad, we cut it into strips. This component will very beneficially dilute a rather spicy salad and refresh its taste. Do not be alarmed, it is very interesting when combined with Korean carrots.
6. We mix all the components of the salad and season with mayonnaise, immediately after which we serve.

The taste of the salad is quite spicy, so it does not require additional spices, but if you want, you can add a little salt to the salad to your liking.

Quick salad with tongue, mushrooms and corn: recipe

We recommend a very light, easy-to-prepare, bright and elegant salad due to corn. If you have a boiled tongue (or maybe you have a canned one), this express salad can be prepared in exactly 10 minutes. Check it out! Let's take:

• 300 g tongue;
• 300 g of pickled champignons;
• 3 boiled eggs;
• 1 can of canned corn;
• 3 tablespoons of mayonnaise;
• spices to your taste.

While the eggs are boiling (6-7 minutes), chop the tongue into strips, mushrooms into slices. Peel and dice the boiled eggs, add corn, salt and pepper to taste. Season with mayonnaise, decorate and serve to taste.

Tongue and ham salad recipe

The taste of the tongue itself, although gentle, is rather bland. We suggest adding ham to the dish to make the salad even more satisfying and varied. You will need:

• tongue - 200 g;
• ham (chicken, pork, assorted - to your taste) - 150 g;
• fresh cucumber - 1 pc;
• cherry tomatoes - 5-6 pcs;
• hard cheese - 100 g;
• natural yogurt or sour cream - 3 tbsp;
• olives and parsley for decoration.

We chop all the components into strips, and cut the cherry tomatoes in half. Mix the ingredients in a bowl, add salt to taste and add the dressing, stir and serve. Be sure to decorate such a salad with olives and herbs.

To add a festive flavor to the salad, add smoked chicken breast to the salad instead of ham. This will make the dish more juicy and have an even more appetizing aroma.

Salad with arugula, pine nuts, tongue and grapes

This dish really has a refreshing, original taste, while being quite satisfying and nutritious. Would need:

• a bunch of arugula (can be replaced with a mix of lettuce leaves);
• 300-400 g of boiled tongue;
• 100 g of white and black grapes;
• a handful of pine nuts
• a little sesame;
• a couple of cloves of garlic.

To fill:

• 1 tsp honey;
• 1 teaspoon French mustard
• 1 tablespoon olive oil;
• 1 tbsp soy sauce;
• 1 tablespoon lemon juice.

The boiled tongue should be lightly fried until lightly browned in olive oil, then beautifully cut into strips. Each grape must be halved, lettuce or arugula chop by hand. Fry the sesame seeds a little until it begins to emit its characteristic aroma. Mix all the ingredients in a deep dish, then start cooking original sauce: In a bowl, combine olive oil, mustard, honey, soy sauce and lemon juice, add a little salt, squeeze out 2 cloves of garlic and mix well. Pour this sauce over the salad and let it brew for 20 minutes. Sprinkle on top pine nuts.

Salad with tongue, tomatoes, cheese and herbs

This salad is ideal filling for tartlets or for stuffing tomatoes - in the latter case, simply do not add tomatoes to the salad.

• Language - 300 g;
• Tomatoes - 2 medium (if you take cherry - 8 pcs);
• Dill - a small bunch;
• Hard cheese - 100 g;
• Garlic to taste;
• Mayonnaise for dressing.

Shred the tongue into small strips. Cut the tomatoes into cubes, and if you took cherry tomatoes, cut them into 4 pieces each. Finely chop the dill and garlic, rub the cheese on a fine grater. Mix all the ingredients, add some salt and season with mayonnaise.

Tongue salad with pineapple

Fans of everything original and unusual will definitely like this salad.

Tongue salad with prunes and hazelnuts: a gourmet recipe

Very unusual salad- a win-win option if you want to surprise and conquer your dear guests with your culinary skills. We take:

• 300 g of boiled tongue;
• 100 g of prunes;
• 200 g champignons;
• 50 g of hazelnuts and walnuts;
• 1 small onion;
• 50 g of hard cheese;
• mayonnaise, salt, herbs optional.

1. Chop the boiled tongue into strips, soak the prunes in warm water for 10 minutes, then cut them into strips too.
2. Chop the mushrooms into plates and fry in butter until golden brown.
3. Chop the nuts with a rolling pin or crush them with your hands.
4. Finely chop the onion and marinate in boiling water and vinegar.
5. Grate the cheese.
6. Mix all the ingredients in a separate dish, season with salt and mayonnaise, and top the salad with grated cheese.

Holiday salads with tongue: recipes from the chef

Vyborgsky salad with tongue: recipe

This salad with a loud and beautiful name vaguely resembles Olivier, thanks to pickled cucumbers , which give it a piquancy (you need 2 cucumbers). It also includes ingredients such as:

• pickled mushrooms - 200 g;
• tongue - 300 g;
• boiled eggs - 3 pcs;
• hard cheese - 100 g.

All components are cut: cucumbers and eggs - into cubes, tongue - into strips, mushrooms - into slices, and cheese is rubbed on a fine grater. It is necessary to mix all the products for the salad and season them with mayonnaise, and place grated cheese on top.

The main thing is that before you send the mushrooms and cucumbers to the salad, squeeze and drain the excess liquid from them.

Capercaillie's nest salad with tongue: recipe

This salad will become a real decoration of the festive table. By tradition, chicken fillet is used for its preparation. Instead of chicken, we suggest adding tongue to the salad - this will only benefit the taste of the dish, it will become more refined. How to make such a salad - see the video recipe, but remember that we replace the chicken with the tongue.

Caprice salad with tongue: recipe

This meat, hearty salad- a favorite of any festive table, he enjoys particular success among men. Therefore, write down the recipe urgently:

1. Shred all the meat ingredients into thin strips, the mushrooms into slices, and if they are small, cut them in half or into 4 parts.
2. In mayonnaise (can be replaced with unsweetened yogurt) add mustard beans and mix the dressing, send it to the salad.
3. You need to spread the Caprice salad in a slide on a flat dish, on a pillow of lettuce leaves.

General's tongue salad: recipe

If you like a combination of meat and onions, prepare this hearty and at the same time fresh, crispy salad, which men will certainly appreciate. For this dish, it is preferable to use a softer pork tongue.

1. We chop all the components of the salad into strips.
2. Chop the onion into thin rings before sending it to the salad and marinate in vinegar, sugar, salt and boiling water for 5 minutes.
3. Season the salad with mayonnaise (ideally, if you add 1 tablespoon of mustard beans to the salad dressing).
4. Chop parsley finely and decorate our dish with herbs.
5. We send it to the refrigerator for 40 minutes to infuse, and serve it to the table.

Hunter's salad with tongue: recipe

A very satisfying meat salad, which got its name from the smoked meats that are necessarily included in its composition. Prepare it according to our recipe, and your dish will acquire a restaurant chic and unique aroma. Needed for 4 servings:

• boiled tongue - 150 g
• boiled veal - 100 g
• dry-cured sausage (can be replaced hunting sausages) - 100 g
• ham - 100 g
• cheese hard varieties(best of all "hunting") - 100 g
• pickled champignons - 80 g
• onions - 1 pc.
• pickled cucumber - 1 pc.
• mayonnaise
• smoked paprika - to taste
• boiled eggs - 2 pcs.
• salt, pepper to taste
• garlic - 2 cloves.

1. Shred all meat products into strips.
2. Chop the champignons into slices, eggs - into small wedges, onions - in half rings, cucumber - in strips.
3. Large three cheese.
4. We make the dressing by squeezing garlic into mayonnaise and adding paprika.
5. We combine all the products and season with sauce, salt and pepper to your taste and put in the cold so that the salad is infused.
6. This salad should be served on separate dishes, spreading it out using a small culinary ring or a slide.

Favorite salad with tongue: recipe

Caesar salad with tongue: recipe

You can diversify the usual taste of your beloved, but perhaps someone who is fed up with it is possible by adding to the dish instead of chicken breast boiled beef tongue. If you do not want to completely refuse chicken meat in the salad, add both the tongue and the chicken in a 1: 1 ratio. But the main thing in Caesar is to make the right dressing, choose the right salad leaves and make crispy crunches. How to do this - see our video recipe.

Puff Tongue Cocktail Salad Ideas

Delight your guests unusual presentation familiar salads. Traditionally, glasses on legs or special bowls, always transparent, are used for cocktail salads. Turn on your imagination and invent new recipes for puff salads, and we will offer the most popular combinations of the language with other products, you can choose the proportions yourself. Each layer is covered with a fine mayonnaise mesh. The location of the listed product layers is from bottom to top:

Beef tongue is not only exquisite and delicious ingredient but also a very versatile product that is combined with many components.

This product is especially in harmony with pickled cucumbers, which add a slight sourness and piquancy to this culinary masterpiece.

Tongue salad with pickled cucumbers is a dish that even a novice housewife can cook. But despite all its simplicity, it conquers with its originality and taste... One of the advantages of this dish is that you don't need a lot of food to prepare it. Most of the ingredients are always present in the kitchen of any housewife.

The salad is very nutritious and satisfying. Therefore, it can be served both as an additional dish and as a main snack.

Today I want to propose original salad from the tongue and sour cucumbers, which is an excellent variation of the Olivier salad. The dish is presented beautifully and looks impressive on the table.
Boiled tongue goes very well in a salad with cucumbers. The highlight of this dish will be crispy potato and pumpkin strips.

Taste Info Meat salads

Ingredients for 2 servings:

• beef tongue 240 g;
• pickled cucumbers 3 pcs.;
• large carrot (boiled) 1 pc .;
• raw potatoes 80 g;
• pumpkin 70 g;
• hard cheese 60 g .;
• mayonnaise to taste;
• vegetable oil 120 ml;
• salt to taste;
• a mixture of ground peppers, a pinch;
• parsley for decoration.

How to make a salad with beef tongue and pickles

The main meat ingredient this festive salad is beef tongue.

Boil your tongue the day before.
To make the tongue more tender and juicy, it should be prepared like this: initially the product is placed in cold water and brought to a boil. When the foam rises, it must be removed with a slotted spoon and boiled for another 20 minutes. Then it is removed and placed in another container with boiling water. Add the roots to the saucepan with this delicacy and spicy spices for the scent. Make the broth a little salty, because the tongue is boiled in the peel.

It costs at least 2 hours to cook the main ingredient. You can check readiness by piercing it with a fork. If the liquid flowing from the tongue is transparent, then it is already completely cooked.

Peel the prepared tongue with a rhinestone without waiting for it to cool completely. To prevent the tongue from chapping during storage, keep it wrapped in cling film in fridge.

For the salad, chop the beef tongue into cubes the same size as for Olivier.


Also cut the pickled cucumbers and boiled carrots into cubes. If you don't have sour cucumbers, then replace them with pickled or fresh vegetables.


Transfer all prepared ingredients to a clean bowl. Add cheese grated on a coarse grater to the salad and use mayonnaise as a dressing. You can replace mayonnaise with sour cream or thick natural yogurt. The best option for dressing there will be mayonnaise, made by hand.


Stir the salad and add salt and pepper mixture to taste. Set aside the salad for a while to soak.

Grate potatoes and a slice of pumpkin on Korean grater... The pan should be heated with vegetable oil by that time.
Optionally, pumpkin in beef tongue salad and pickles can be replaced with pickled mushrooms.

Fry vegetables until golden and crispy. I want to point out that potatoes take longer to roast than pumpkin, so toss them in a few minutes earlier. The combination of pumpkin and potatoes will give a zesty flavor to the entire salad. Place the prepared vegetable strips on a napkin to remove excess oil. Season with salt and pepper to taste.


To make the dish look beautiful and neat on the table, I suggest putting a ring on the plate and putting the salad in it. Squeeze the salad lightly into the ring with a spoon.


Just before serving, remove the ring from the lettuce and add the crispy potato and pumpkin strips. Tongue and pickled cucumber salad is ready, you can serve it to the table.

SALAD "VKUSNYASHKA" = SALAD WITH TONGUE

Tongue (boiled) - 300 g
Ham - 150 g
Mushrooms (pickled) - 200 g
Cucumber - 1 piece
Apple - 1 piece
Mayonnaise

Tongue salad recipe

Boil the tongue in salted water. Clean and cut into thin strips.
Cut the ham into thin strips.
Finely chop the mushrooms (I have pickled champignons).
Cut the apple into thin strips. I used a grater.
We also cut the cucumber into thin strips.
Add mayonnaise and mix all the ingredients.
Serving salad.

Salad with boiled tongue

INGREDIENTS: 180g tongue, 200g potatoes, 80g pickled cucumbers, 4 eggs, 150g champignons, 100g fresh tomato, mayonnaise, herbs
PREPARATION: boil tongue, potatoes, eggs, peel and cut into cubes. Cut the champignons into slices and fry on vegetable oil... Grate cucumbers on a coarse grater. Cut the tomatoes into cubes. Lay out all the ingredients in layers, coat every second layer with mayonnaise.
Boiled tongue salad is ready. Before serving, let it brew for an hour or two.

Boiled tongue salad

boiled beef tongue - 200 grams
cucumbers - one piece.

lettuce green

Boiled beef tongue - 200 grams
white cabbage - 200 grams
cucumbers - one piece.
canned green peas - 1/2 cup
mayonnaise - four tablespoons
lettuce green
ground black pepper, salt to taste

Cut the tongue and cucumbers into cubes. Chop the cabbage into strips and remember with salt until the juice is released. Squeeze the juice.

Combine prepared foods with green peas, pepper, season with some mayonnaise, mix.

When serving, pour the remaining mayonnaise on the salad and decorate with green salad leaves.

boiled beef tongue - 300 grams
champignons - 200 grams
onions - 2 heads
vegetable oil - two tablespoons
mayonnaise - four tablespoons

Method of preparing the recipe Salad with tongue and mushrooms

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices, fry in oil.

Tongue salad

Lay out the prepared ingredients in layers and pour with mayonnaise.

When serving, we will arrange a salad with herbs

boiled tongue - 250 grams
boiled carrots - one piece.
celery root - two pieces.
pickled cucumbers - one piece.
vinegar 3% - th - one tablespoon
parsley
salt
ground black pepper
vegetable oil - three tablespoons
boiled potatoes - one piece.

Method of preparing the recipe Salad with tongue

Tongue and cucumber, leaving part for decoration, cut into strips; carrots, potatoes, celery root - cubed.

Combine prepared vegetables and tongue, add pepper, salt, vinegar and season with vegetable oil.

When serving, decorate with slices of tongue and cucumber, herbs.

Chatty salad

boiled beef tongue - 150 grams
fresh cucumber - one piece.
fresh celery - 4 stalks with leaves
Dill
green onions
parsley
For refueling:
salt
sugar
mustard
vegetable oil
lemon juice

Method of preparation of the recipe "Chatty" salad

Cut the tongue, cucumber into small strips. Chop the celery medium. Grind the rest of the greens. We mix the ingredients, fill with the dressing.

Tongue salad

Beef tongue
2-3 small red onions
salt pepper
2 tbsp vinegar
spoonful of sugar
mayonnaise
Put your tongue on the boil. Peel the onion and marinate it for now. Cut into half rings, moisten the vinegar mixed with sugar, leave for 10 minutes. Peel the finished boiled tongue, cut into thin slices, salt, pepper and mix with onions, season with mayonnaise. Salad ready!

Vegetable salad with tongue and bacon

red cabbage 800 gr
bell pepper 1 pc
olive oil 50 gr
salt, sugar, lemon juice to taste
boiled tongue 200 gr.
raw smoked bacon 100 gr.
mayonnaise 80 gr
mustard 20 gr
pomegranate sauce (narsharab)

Cooking method:
cabbage and bell pepper chop into strips, add salt, sugar, lemon juice and knead well and season with oil, well, everyone probably has a taste.
bacon in thin strips and dry in a pan.
chop the boiled tongue into strips, mix with bacon and season with mayonnaise plus mustard sauce.
put the cabbage on top of the tongue and bacon.
the salad is poured on top with narsharab sauce.
it turned out to be quite fresh and interesting taste.

Cocktail salad with tongue, chicken and apple

We take all products in equal volume
Smoked chicken (breast or legs)
Boiled beef tongue
Apples
For refueling:
mayonnaise or a mixture of mayonnaise with horseradish
Preparation
Separating the chicken meat from the bones. Cut the tongue, chicken and apple into thin strips. (apple is best grated for Korean carrots).
We put food in bowls (wine glasses) in the following sequence:

1st layer - smoked chicken pulp;
2nd layer - boiled beef tongue;
3rd layer - apples.
4th layer - mayonnaise.
Decoration - dill sprigs.

Festive Tongue Salad

boiled beef tongue - 600 g
egg - 3 pieces
cheese - 100 gr
potatoes - 3 medium tubers
sweet red pepper - 1 pc.
red salad onions - 1 medium head
pickled cucumbers (gherkins) - 6 pieces
walnuts - 50 g
mayonnaise to taste
salt, pepper to taste

How to do it?

1. Wash the potatoes thoroughly, boil them in their uniforms, peel them and grate them on a coarse grater.

2. Lightly fry the walnuts in a dry skillet and cool.

3. Wash sweet peppers, cut in half, remove seeds and partitions, cut the pulp very small cubes... Cut the gherkins into thin slices. Peel the red salad onions and chop very finely with a knife.

4. Boiled beef tongue, without the sublingual part, cut across into slices, and then into small cubes.

5. Hard boil the eggs, cool, peel and coarsely grate. Grate cheese as well

6. Put the prepared ingredients in layers in glasses or glasses in the following order:
1st layer (bottom) - grated potatoes
2nd layer - chopped red onion
3rd layer - half of the entire chopped tongue
4th layer - sweet pepper cubes
5th layer - slices of pickled cucumbers
6th layer - grated cheese
7th layer - the remaining tongue
8th layer - grated eggs.

Grease each layer with a small amount of mayonnaise (it is best to apply mayonnaise in the form of a mesh using a pastry bag with a very fine nozzle). Sprinkle the salad on top with coarsely chopped walnuts or garnish with halved nuts.

"How to surprise and please the guests today?" - every hostess thinks so, setting the festive table. I would like to cook something new and original.

Let a few pork or beef tongue salad recipes help you when choosing dishes for a gala event.

Tongue and cheese salad

Tongue and cheese salad has spicy taste due to the addition of walnuts and can perfectly replace a little boring Olivier.

To prepare a salad with tongue and cheese, you will need:

500g boiled beef tongue

100g cheese

1 Bell pepper

3 boiled eggs

5 medium pickled cucumbers

50g walnuts

1 red onion

4 small potatoes

Mayonnaise

Tongue and cheese salad recipe

Cut the pickled cucumbers, bell peppers and boiled tongue into cubes. Boil the potatoes in their skins and finely chop into cubes or three on a coarse grater.

Cheese and eggs are also three on a grater. Lightly fry the walnuts in a pan, without oil, and chop coarsely. The salad will consist of layers, therefore, all the ingredients are laid out in this order: potatoes, red onions, ½ tongue, bell peppers, cucumbers, cheese, the rest of the tongue, eggs and sprinkle everything with nuts.

Each layer must be greased with mayonnaise and seasoned with spices.

Salad with tongue and cabbage

Salad with tongue and cabbage in its composition has the most simple ingredients, however, the taste is exquisite.

To prepare salad with tongue and cabbage, you will need

Boiled tongue (pork or beef) 300g

Champignons 300

Onion 2 pcs

Small pickled cucumbers 4 pcs

White cabbage 300g

Mayonnaise

Lemon juice

Tongue and cabbage salad recipe

Marinate the onions in advance, for this add a little sugar and vinegar to it and pour hot water... Leave everything on for 20-25 minutes.

Chop the cabbage finely, season it with a pinch of sugar and salt, and remember carefully with your hands to let the juice go. After that refuel it lemon juice.

Meanwhile, cut the cucumbers and tongue into small cubes and combine with boiled and chopped champignons, add pickled onions there and season with mayonnaise.

Take a medium dish and lay cabbage over its entire surface, put the tongue dressed with mayonnaise in the center. Everyone, you can enjoy.

Salad with tongue, mushrooms and ham

Salad with tongue, mushrooms and ham cooks quickly and eats just as quickly. And the original presentation will make it simply unforgettable.

To prepare a salad with tongue, mushrooms and ham you will need

1 pork tongue

3 boiled eggs

200 mushrooms

200g cheese

Mayonnaise

Recipe for making salad with tongue, mushrooms and ham

Cut the tongue boiled in salted water into medium bars. Protein boiled eggs three on a grater and divide into two halves. One will go to the salad, the other for decoration.

Three yolk on a fine grater. Cut the ham into pieces, but smaller in size than the tongue. Fry the mushrooms in oil. Three cheese on a coarse grater. Next, lay out the salad in layers: tongue, mushrooms, egg whites, ham, cheese, yolks.

Grease all layers with mayonnaise and add seasonings. Do not touch the top layer of yolks. To decorate the salad, sprinkle with finely chopped green onions on the sides.

In order for the salad to soak, we put it in the refrigerator overnight. That's all. And the next day we take out and delight our guests!

Freshness salad

The "Freshness" salad based on the tongue is prepared very quickly, it is light and at the same time has a very delicate and pleasant taste due to fresh vegetables.

To prepare the salad you will need

Boiled tongue

Corn Cheese

Fresh cucumbers

Lettuce leaves

Tongue-Based Freshness Salad Recipe

Tear the lettuce leaves, cut the remaining ingredients into long thin strips and season everything with either a small amount of mayonnaise or sour cream. Bon Appetit!

Try to cook these simple, but very tasty, and healthy dishes - there is a lot of iron in the language - and then your festive table will be remembered by all guests.

Tongue salad

Boiled tongue - 500 gr.

Boiled eggs - 1 pc.

Pickled cucumbers - 100 gr.

Boiled celery root - 100 gr.

Vinegar - 40 gr.

Apple cider vinegar - 100 gr.

Vegetable oil - 50 gr.

Marjoram, parsley

Salt pepper

Cooking method:

Mix marjoram with apple cider vinegar, pour boiled tongue and leave for 30 minutes. When the tongue is marinated cut into slices, cucumbers and celery into cubes. Stir the tongue and vegetables, pour in the vinegar sauce. Mix everything well, garnish the salad with finely chopped eggs and parsley.

Ladies salad

220 grams of boiled tongue
220 grams of mushrooms
6 pcs. pickled cucumbers
Half onion
Butter (butter), mayonnaise.

Ladies salad recipe:

Fry the onion with mushrooms in butter until a delicious golden crust, salt and cool. Cut the tongue into thin strips, cucumbers into cubes. Then we mix all the ingredients with mayonnaise and enjoy.

Pork tongue salad

1 carrot
salt pepper
1 red onion
1 boiled pork tongue
150 g light mayonnaise
1 tbsp. l. chopped dill and parsley
3 potatoes 150 g canned green peas

1. Boil potatoes and carrots in their skins until tender. Peel and cut into cubes. Peel and chop the onion. Cut the tongue into thin strips. Throw the peas on a sieve.

2. Combine the tongue, potatoes, carrots, onions, peas and herbs in a bowl, mix thoroughly.

3. Add mayonnaise, season with salt and pepper. Stir gently, serve.

Lithuanian salad with tongue ined

Beef or pork tongue - three hundred or five hundred grams;
Pickled cucumber - two pieces;
Fresh cucumber - two pieces;
Pickled mushrooms - one hundred grams;
Dill greens;
Mayonnaise.

Cooking process:

The most important thing in this salad is to prepare the main ingredient - the tongue. To do this, you need to take your tongue and boil it in water with the addition of salt and various spices, bay leaf. After the tongue is cooked, you will need to remove the skin from it and cut into strips.

Fresh and pickled cucumber must be chopped into strips. Cut the marinated mushrooms into cubes. Then take a salad bowl and put the chopped tongue, pickled and fresh cucumbers, mushrooms and finely chopped dill into it, add mayonnaise and mix.

Tongue salad

Ingredients for Tongue Salad:

Boiled beef or pork tongue 100 gr., Green cucumber 100 gr., Cheese 50-70 gr., Peeled walnuts 50 gr., Mayonnaise, salt.
:

Boil and cool the tongue. Cut it into thin strips. Cut the fresh cucumber into strips of the same size as the tongue.

Rub the cheese on a fine grater to the tongue with a cucumber. Do not add the walnuts to the salad yet, just chop it with your hands.

Salt the salad. This must be done without fail, there will not be enough salt in the mayonnaise. Season the salad with mayonnaise and put in beautiful shape... Add chopped walnuts on top of the salad.

Tongue salad

beef tongue
pickles
green pea
cheese
lettuce leaves
bell pepper
loaf or White bread
mayonnaise
vegetable oil
Cooking salad with tongue

If you can easily pierce the tip of the tongue with a fork, then it is ready, if not, we continue cooking.
When the tongue is cooked, transfer it to very cold water and remove the skin, return it back to the hot broth and wait for it to cool down.
Cut off the rind from the loaf (optional), cut into cubes, sprinkle with vegetable oil and fry.
Cut the tongue, cucumbers, cheese and pepper into strips, add peas, mix everything with mayonnaise, decorate with lettuce and croutons.

TONGUE under SAUCE with RAISINS and HORSE-RED
Products:
For 1 beef tongue: 1 onion, carrot and celery root.
For the sauce: 3 tbsp. spoons butter, 2st. tablespoons of flour, 2-3 tbsp. tablespoons of seedless raisins, 1 horseradish root, salt and sugar to taste.
Cooking method:
1. Boil the processed tongue until tender with onions, carrots and celery. Then cut the pulp across the fibers into slices.
2. Prepare the sauce: melt the butter in a saucepan and save the flour in it until light brown. Dilute with a small amount of the broth in which the tongue was boiled. Add washed raisins and grated horseradish root to the sauce. Season with salt and sugar to taste. Stir, let it brew and pour the sauce over the slices of the tongue.

SNACK "YOU WILL SWALLOW THE LANGUAGE"
Products:
For 1 beef tongue: 1 carrot, 1 onion, parsley root, salt. For the sauce: 4-5 sweet and sour apples, 1-2 tbsp. tablespoons of red wine, zest of 1 lemon, sugar, salt.
Cooking method:
1. Boil the tongue with a whole carrot, onion and parsley root. Add salt at the end. Remove the skin from the finished tongue under cold water, cut into thin slices and pour a little broth.
2. Prepare the sauce. Cut the apples into 4 pieces and boil them in a saucepan with a little water. Rub through a sieve. Add wine, grated lemon zest, sugar, salt to taste, boil.
3. Before serving, fill the tongue with sauce, decorate with herbs or vegetables.

STARTER "FLOWER"
Products:
For 1 beef tongue: 1 onion, salt, pepper.
For serving: 250gr. raw smoked sausage, olives or olives, dill and parsley.
Cooking method:
1. Boil the tongue with onion, salt and pepper until tender. Refrigerate and cut into thin slices across the grain.
2. On a flat dish, alternate between slices of tongue and sausage in the form of flower petals. Place olives or olives in the middle. Decorate with herbs.

SALAD WITH TONGUE and NUTS
Products:
For 600g. boiled beef tongue: 3 boiled potatoes, 1 red bell pepper, 5-6 pickled cucumbers, 3 boiled eggs, 100g. hard cheese, 1/2 cup coarsely chopped walnuts, 1 red sweet onion, mayonnaise, salt.
Cooking method:
1. Cut the beef tongue, potatoes, bell peppers and cucumbers into small strips. Finely chop the onion, grate the eggs and cheese on a coarse grater. Fry the nuts in a dry frying pan.
2. Put the prepared ingredients in transparent glasses or a salad bowl in layers: 1st layer - potatoes, 2nd - onions, 3rd - half of the tongue, 4th - bell pepper, 5th - cucumbers, 6th cheese, 7th - remaining tongue, 8th - eggs, 9th - nuts. Grease each layer with a small amount of mayonnaise and lightly salt.

SALAD WITH LANGUAGE and CHICKEN
Products:
For 150g. boiled tongue: 200g. boiled chicken fillet, 1-2 fresh cucumbers, 1-2 pickles, 3 boiled eggs, green onions, dill, mayonnaise, salt.
Cooking method:
1. Chicken fillet, cut the tongue and cucumbers into strips, eggs into cubes.
2. Mix everything, season with mayonnaise, add salt if necessary.
3. Ready salad put in a salad bowl, decorate with chopped herbs, put in the refrigerator for 1 hour.

SALAD "BAIT for DRAGON"
Products:
For 1 boiled pork tongue: 100g. shelled walnuts, 300g. boiled beef, celery stalk, 1 bunch of dill, salt, black pepper, mayonnaise.
Cooking method:
1. Cut the boiled meat and tongue into medium-sized cubes, chop the nuts with a knife (not hard). Chop celery and dill very finely. Combine and mix all products.
2. For dressing, combine mayonnaise with salt and pepper, beat well.
3. Fill the salad with the prepared mixture, stir and put in the refrigerator for 2-3 hours.

SALAD FROM LANGUAGE WITH SPICY CONDITIONING
Products:
For 2 pork tongues: 100g. salted mushrooms, 1 boiled carrots, green onions, parsley and dill as needed, black pepper and salt to taste.
For dressing: 0.5 cups of cream, 1 tbsp. a spoonful of grated horseradish root, salt to taste.
Cooking method:
1. Boil the tongue, peel it from the skin, let cool and cut into thin cubes. Peel and cut carrots into small cubes, mushrooms into small slices. Rinse green onions, parsley and dill, dry and chop.
2. Combine prepared foods, salt and pepper to taste. Whip the cream with horseradish root, salt to taste and season the salad with the mixture.

SALAD "POLYANKA"
Products:
For 1 boiled tongue: 2 cucumbers, 3 boiled eggs, 300g. fried mushrooms, green onions, dill, mayonnaise.
For decoration: 1-2 boiled eggs.
Cooking method:
1. Cut the tongue, cucumbers and eggs into cubes, put them in a salad bowl. Add mushrooms, season with mayonnaise, mix, sprinkle with finely chopped herbs.
2. Grind egg yolks, form small balls. Cut the proteins into strips. We spread in the form of daisies on a salad.

SALAD "HOLIDAY IN THE HOUSE"
Products:
For 200g. boiled pork tongue: 200g. crab sticks, 4 boiled eggs, 2 cucumbers, a handful of chopped walnuts, mayonnaise, salt.
For decoration: chopped greens.
Cooking method:
1. Cut the tongue into strips, crab sticks, eggs and cucumbers - cubes.
2. Mix everything, add nuts, salt to taste, season with mayonnaise.
3. When serving, decorate the salad with chopped herbs.

SALAD "LANGUAGE WITH EGGPLANTS"
Products:
For 200g. boiled veal tongue: 1 eggplant, 100g. fresh frozen green peas, 1 bell pepper, 1 tomato, 1 clove of garlic, parsley, vegetable oil, mayonnaise, salt.
Cooking method:
1. Peel the eggplant, cut into cubes, sprinkle with salt and let stand for 10 minutes. Then fry in vegetable oil.
2. Boil the peas in salted water, put them in a colander. Cut the tomato and peeled sweet peppers into small cubes.
3. Mix eggplant with peas, pepper and tomatoes. Add the garlic passed through a press. Salt, season with mayonnaise.
4. Put the salad in a salad bowl, put slices of tongue on top, sprinkle with chopped herbs.

SALAD "BLUE-RED"
Products:
For 300g. boiled tongue: 300g. red cabbage, 1 tomato, 2 tbsp. spoons canned corn, 2 eggs.
For refueling: 150g. mayonnaise, 3 cloves of garlic, 1 tsp. a spoonful of mustard, 1 bunch of dill.
Cooking method:
1. Peel the boiled tongue, cut into thin strips. Thinly chop the cabbage. Strain the corn from the filling, cut the tomato and eggs into small slices.
2. In a bowl, mix the garlic and mustard, passed through a press. Add mayonnaise, chopped dill and mix well again.
3. Combine all prepared foods, mix, put the dressing on top. Stir the salad just before serving.

CONFERENCE SALAD
Products:
For 1 small boiled tongue: 1 hard pear, 5-6 cherry tomatoes, 200g. hard cheese, 1 bunch of lettuce, or Chinese cabbage, pepper, salt.
For croutons: 2-3 slices of white bread, 1-2 cloves of garlic, 2 tbsp. tablespoons of vegetable oil.
For refueling: 200gr. mayonnaise, 1st tbsp. a spoonful of mustard, 1 tbsp. a spoonful of finished horseradish, 2-3 cloves of garlic, black pepper, salt.
Cooking method:
1. Fry the garlic in vegetable oil, then remove from the pan. Fry the finely diced bread in garlic oil.
2. For dressing, mix mayonnaise with mustard, horseradish and garlic passed through a press. Season with salt and pepper to taste.
3. Cut the tongue into strips, the pear into small cubes, the tomatoes into small slices. Grate the cheese on a fine grater. Tear lettuce leaves into pieces.
4. Lay the prepared ingredients in layers on a large dish: 1st layer - lettuce, 2nd - pear, 3rd - tongue, salt and pepper, 4th - tomatoes, salt. Pour dressing over all layers. Then spread the croutons on the surface of the salad, sprinkle with grated cheese thickly. Refrigerate for 20-30 minutes.

Spring Glade salad with tongue

Pork tongue 1 pc. (meat can also be used, but tongue is ideal)
Ham 200 gr.
Eggs 3 pcs.
Cheese 200 gr.
Champignons 200 gr.
Mayonnaise 200 gr.

To create a spring meadow:

Olives 1 can
Tomato 1 pc.
Bulb onion 1 pc. small
Green onions, parsley

Preparation:

Boil the tongue in well salted water, cut into cubes.
Cut the ham into cubes, smaller in size than the cut tongue.
Boil the eggs, grate the whites on a coarse grater, leaving half of one protein for decoration.
Cut the champignons and fry without onions.
Grate the cheese on a coarse grater, the yolks on a fine grater.
Lay in layers in the following order:
1 layer-tongue,
2nd layer - champignons,
3rd layer - egg whites,
4 layer ham,
5 layer - cheese,
6 layer - egg yolks
Lubricate each layer well with mayonnaise. Do not grease the top layer (yolks).
Sprinkle the sides of the lettuce with finely chopped green onions.
Let the salad sit for 10 hours.
Before serving, garnish the top of the salad with bees (cut the black olives, fold the bee's body, alternating cheese circles and olives rings, make cheese wings), ladybugs from tomatoes, flowers from egg whites, onion heads, olive rings, herbs.

Salad with tongue and pickles

Salad with tongue and pickles is a simple recipe, meanwhile, it has a completely unusual taste. To cook it, boil the beef tongue with spices, remove the skin and cut into thin slices. Boil two medium carrots, the same amount of potatoes and celery root. Cut the prepared vegetables and 50 g of pickled cucumbers into cubes, season with a mixture of 20 ml of vinegar and 40 ml of vegetable oil, salt and pepper. Place on slices of tongue laid on a platter and garnish with herbs and boiled egg slices.

Tongue and mushroom salad

The recipe for salad with tongue and mushrooms is good not only for its excellent taste, but also for the speed of preparation. 300 g of boiled tongue and 150 g of ham are cut into thin strips, and 200 g of pickled mushrooms (better than champignons) are cut into small cubes. Grate 1 apple on a coarse grater, and cut fresh cucumber into thin strips. Mix all the ingredients of the salad with the tongue and mushrooms, season with mayonnaise and salt to taste. For beauty, you can put it in cocktail salad bowls and garnish with cheese or herbs.

Tongue and cheese salad

And here is another one interesting option- salad with tongue and cheese, exquisite recipe for everyone who loves tongue and cheese. 500 g of the boiled and peeled tongue should be cut into strips and lightly fried in vegetable oil (the excess oil can be easily removed later by putting the tongue on a napkin). Boil 4 eggs and cut into cubes, 200 g of fresh cucumber - into strips, and coarsely grate 100 g of hard cheese. Stir all ingredients, add mayonnaise, finely chopped herbs and salt to taste. Onion feathers will add originality.

Tongue salad with prunes

The tongue goes well with prunes, as you can see in the example of the following salad. Boil 4-5 potato tubers, 8 eggs and a medium sized tongue. Grate potatoes, eggs and 300 g of hard cheese, and thinly cut the tongue and pre-steamed prunes (20 pcs) into strips. Lay the ingredients in layers: potatoes, tongue, prunes, eggs, cheese. Coat the layers with mayonnaise, and decorate with green onions on top. If desired, crushed walnuts can be added to the salad along with prunes.


Festive Tongue Salad

And finally, the original holiday salad, the recipe of which is a combination of beef tongue, cheese and fresh vegetables. Cut boiled tongue, pickled cucumbers, hard cheese and bell pepper into strips. Add canned food to the above ingredients. green pea, season the salad with mayonnaise and salt. Take white bread, cut it into cubes, drizzle sunflower oil and fry until golden brown. Sprinkle the prepared croutons on the salad with the tongue and garnish it with green lettuce leaves.

Figaro salad with tongue

veal tongue - 100 g
carrots - 1 pc.
onion - 1 head
salt
peppercorns
boiled beets - 80 g
celery root - 80 g
green lettuce leaves - 40 g
anchovies - 20 g fillet
tomatoes - 80 g
mayonnaise - 100 g
Cooking method:
Boil the tongue with the addition of carrots, onions, salt and pepper at a low boil until tender, then immerse it in cold water and, without allowing it to cool, peel it from the skin.

Bring the peeled tongue to a boil in the same broth and refrigerate, then cut into strips. Cut the celery into strips, simmer in salted water and refrigerate. Cut the anchovy fillet and salad into strips, the beets into slices.

Mix the prepared foods well, season with mayonnaise and put in a salad bowl.

Place finely chopped peeled tomatoes on top.

Eva salad with tongue

You will need: 250 g of boiled beef tongue, 5 boiled eggs, 150 g of hard cheese, 3 pickled cucumbers, 100 g of prunes, 100 g of chopped walnuts, mayonnaise to taste, For decoration: 3 slices of cucumber, 1/2 carrot, olives, leaves basilica

1. Finely chop the tongue. Peel the eggs, grate on a fine grater.
2. Cut the cucumbers into cubes. Pour the prunes with boiling water for 15 minutes, drain the water, cut the prunes into strips.
3. Put on a dish in layers, brushing with mayonnaise: cucumbers - 1/2 part eggs - prunes - tongue - 1/2 part eggs - 1/2 part nuts - cheese.
4. Sprinkle the prepared salad with the remaining nuts, garnish with olives, cucumber slices, carrot pieces and basil leaves. Let it soak for 1-2 hours.

Salad with tongue and mushrooms

boiled beef tongue - 300 g
champignons - 200 g
onions - 2 heads
vegetable oil - 2 tbsp. spoons
mayonnaise - 4 tbsp. spoons

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices, fry in oil.

Lay the prepared ingredients in layers and pour over with mayonnaise.

When serving, decorate the salad with herbs.

Tongue salad with pickled onions

boiled tongue ~ 150g
2 medium pickled cucumbers ~ 100gr
1 small onion
~ 2 tbsp ketchup
2 tablespoons grow oils
black pepper
2-3 tbsp parsley and cilantro
For pickling onions:
salt, sugar, vinegar, boiling water

Cooking method:
Chop the onion in half rings and fill with marinade. He's already marinated enough while we cut the tongue and cucumber.
Cut the tongue and cucumber into small strips
We squeeze our onion and add to the tongue with cucumbers. There are also greens (who does not like cilantro, you can have one parsley), leaving a little for the top. Add half of the ketchup to this, grow oil and pepper.
Sprinkle the top with the remaining ketchup and sprinkle with herbs.

Tongue salad

500 g beef tongue (you can also pork)
1 jar of pickled champignons
3 - 4 pcs. pickled cucumbers
4 eggs
70 g cheese
frozen green peas
mayonnaise
mustard

Cooking salad with tongue

Wash your tongue well, preferably with a brush. Pour cold water, bring to a boil, salt, remove foam and cook over low heat for at least 2 hours, maximum 4.
If you can easily pierce the tip of the tongue with a fork, then it is ready, if not, cook further.
When the tongue is cooked, transfer it to very cold water and remove the skin, cut into slices.
If the mushrooms are very small - leave intact, and if large - cut.
Grate eggs and cheese on a coarse grater. Defrost the peas in a bag, otherwise they will dry out and be dry and not beautiful.
Add mustard to mayonnaise to taste. Those who do not like mustard can simply use mayonnaise.
Lay out in layers:
1 mushrooms
2 mayonnaise
3 language
4 mayonnaise
5 cucumbers
6 eggs
7 mayonnaise
8 cheese
9 mayonnaise
10 peas

Tongue salad or how to stay without a tongue

Potatoes 4-5 pcs.
Eggs - 8 pcs.
Language 1 medium
Cheese 300 gr.
Cucumbers 6 pcs medium
Prunes 20 pcs
Mayonnaise
Green onions for decoration

1 layer boiled potatoes on a coarse grater (it was not in the recipe)
2 layer mayonnaise
3 layer boiled tongue, cut into thin strips (veal, beef, pork)
4 mayonnaise
5 layer of prunes, cut into strips (who does not like prunes, you can add pickled mushrooms, I think it will be)
6 layer eggs on a coarse grater
7 layer mayonnaise
then the recipe included sour apples, but I did not lay them down, the houses were only sweet
8 layer hard cheese on a coarse grater
9 layer mayonnaise

Then there were walnuts in the recipe, I also excluded them, because I was afraid that they would not have time to infuse

And after repeating all the layers, I laid out the pickled cucumbers in the form of a pineapple on top (sorry for the knocked down decoration, but my imagination today was only enough for this), considering that I need to add a little sour, instead of apples, although it’s also delicious without them.

Salad "MARKIZA"

Boiled beef tongue - 1 pc.,

Smoked meat (carbonate) - 300 gr.,
Fresh cucumber -2 pcs.,

Cheese - 100g.,

Mayonnaise,

Greens to taste.

Cooking method:

Cut the tongue, meat, cucumbers into thin strips, add grated cheese, season with mayonnaise. Decorate with herbs.

tongue salad

I take all the ingredients in any amount:
boiled and diced tongue
raw onion, finely chopped into squares
processed cheese, grated
Korean carrots (homemade)
mayonnaise

Mix everything thoroughly, fill with mayonnaise - and you're done!
I don’t put salt.

Boiled tongue salad

boiled beef tongue - 120 g;
cucumber - 80 g;
white cabbage - 120 g;
chicken egg - 1 piece;
lettuce leaves - 4-5 pieces;
mayonnaise - 75 g;
parsley - 2 branches;
canned green peas - 60 g.

Cut the boiled beef tongue into cubes.
Boil the egg, cool, cut into four quarters.
Fresh white cabbage chop into strips and knead until juice forms.
Wash the cucumber and cut into cubes.
Strain the peas from the broth.
Put the tongue, cabbage, cucumber and peas in a bowl. Season with homemade mayonnaise and stir.

For serving in portions, rinse lettuce leaves, dry and lay out beautifully on a dish. Place the mixed ingredients on top of the slide, garnish with an egg and herbs.

Tongue salad

potato
language
eggs
onion
carrot
cheese
mayonnaise
Preparation
1-potato
2-mayonnaise
3-tongue straws
4-proteins
5-mayonnaise
6-onion with fried carrots
7-cheese with mayonnaise
8-yolks

Leek decoration and cucumber leaves.
Fast and easy.

Remembrance of Greece salad

Boiled beef or pork tongue - 300g;

Boiled eggs - 4 pieces;

Green sour apples - 2 pieces;

Hard cheese- 200g;

Pickled onions - 2 pieces;

Pickled olives or olives - 1 can;

Roasted peanuts - 200g;

Mayonnaise - 200g.

We spread all the ingredients in layers, each of which is smeared with mayonnaise.

1 layer: pepper and salt the tongue, cut into strips;
2nd layer: pickled onions;
3rd layer: apples, cut into strips;

Salad with tongue
4th layer: roasted peanuts;
5 layer: olives, cut in half;
6 layer: finely chopped eggs.

Sprinkle the top layer of mayonnaise with plenty of grated cheese. Can be beautifully garnished with pickled olives or olives.

By the way, pickled capers will give a very original taste to this salad, which can be used by adding to olives or on your own.

beef tongue (you can also pork) (boil)
eggs-5pcs (boiled)
cheese-200g
red onion-2pcs
potatoes-5pcs (boiled)
bell pepper red-2pcs
gherkins
walnuts
mayonnaise

Cooking method:
The salad comes in layers:
1 layer potatoes (grated)
2 layer-onion (finely chopped)
3 layer mayonnaise
4-layer tongue (grated)
5 layer-nuts (chopped)
6layer-mayonnaise-
7 layer-pepper (cut)
8-layer-gherkins in circles
9layer mayonnaise
10layer cheese (grate)
11 layer-language again (on a grater)
12layer mayonnaise
13 layer-eggs (grated)
You can decorate in different ways. I took bulg pepper, lemon, corn, greens, cherry tomatoes, walnuts.

Tongue salad - "Favorite"

1 small beef tongue
5-6 tomatoes
1 onion
1 bunch of dill
salt pepper

This is one of her signature salads. It is delicious, filling, and easy to prepare.

First, boil the beef tongue, this is about 2 hours. Then we clean it from the skin, and cut into strips.

Cut the tomatoes into strips and cut the onion.
One of the secrets of slicing onions is that the butt is not initially cut off, but half of the onion sticks to it for convenience.

We cut the greens, and put everything in one container, salt and pepper, we love enough peppery so we did not regret black pepper. We mix everything, and we proceed to decorate the salad bowl.

We chose a salad bowl on a leg, as for portioned salads it is the most suitable size. Decorate with lettuce leaves. and then put our salad on top.

Then with a very sharp knife, cut half of the tomato into thin slices, and roll them into a rose, decorate the salad with herbs.

Beef tongue salad

Boiled beef tongue - 400g.
Champignon mushrooms - 280g.
Oyster mushrooms - 400g.
Shitaki mushrooms - 360g.
Olive oil - 60g.
Cherry tomatoes - 200g.
Onions - 50g.
Chicken egg - 4 pcs.
Arugula salad - 100g.
Salt - 2g.
Pepper - 2g.
Mayonnaise - 100g.
Pickled cucumbers - 200g.
Greens - 10g.

1. Cut the boiled tongue into strips.
2. Cut the champignon into 4 parts, remove the legs and cut into large pieces.
3. Boil shiitake hats until half cooked.
4. The mushroom mixture is fried in olive oil, adding salt and pepper.
5. Have lightly salted cucumbers trim the edges and cut into small slices.

6. Cut the cherry tomatoes into 4 pieces.
7. Cut the onion into half rings; hard-boiled egg white, straws

8. Combine all components, add arugula leaves, salt and season with mayonnaise.
9. Put the salad in a slide on a plate, decorate with arugula leaves, put halves of hard-boiled yolk on the sides.

Caloric content: Not specified
Cooking time: Not specified

Tongue salad - amazingly tasty and very original appetizer... By definition, such dishes cannot be banal and homemade, since the language, despite the fact that it belongs to the category of offal, is a delicacy.
In this salad, with boiled tongue, quite simple products, and the result is a hearty, light, gourmet salad with tongue and pickles. The salad dressing is no less interesting. Unlike classic ready-made sauces, the recipe assumes a fast and unique homemade sauce based on natural yoghurt with the addition of lemon juice and soy sauce. I would like to draw your attention to this one too.
For the salad, you can take both pork and beef tongue, the main thing is that it is correctly selected, and then cooked. You just need to understand that beef tongue takes longer to cook than pork, and it must be soaked before cooking in order to remove a specific smell.

- boiled tongue (pork, beef) - 200 gr.,
- cucumber (pickled or pickled) - 1-3 pcs.,
- apple (sweet and sour variety) - 1 pc.,
- chicken egg (table) - 2 pcs.,
- leaf lettuce (you can mix) - 0.5 bunch,
- green onions - 1-2 feathers,
- natural yogurt - 3 tablespoons,
- sauce (soy) - 0.5 tsp,
- lemon juice - to taste,
- sesame seeds - to taste.

Step by step recipe with photo:

Dry the washed lettuce leaves and chop finely.




We wash the fresh tongue well from mucus, then put it in a saucepan, add salt to taste, a little spices and roots for flavoring. Fill with hot water and cook the tongue over low heat until tender, from time to time removing the foam from the surface of the broth.
Cool the finished tongue quickly and clean it from the white film, then carefully cut it into strips.




Cook eggs until steep for about 7-8 minutes (from the moment the water boils). Then we clean and grind them on a grater.




Three apples on a coarse grater. Try this one just as tasty.

We wash the cucumbers from the brine, cut off the ends and cut them into medium pieces.




We send cucumbers to the salad bowl without excess pickle.
Now we are preparing the salad dressing.
In a bowl, mix natural yoghurt with soy sauce and add a little lemon juice, mix. I also cook often and is so delicious, I recommend it to you too.




Pour the resulting sauce into the salad with tongue and pickled cucumbers, knead the ingredients,






sprinkle with sesame seeds and finely chopped green onions on top.




Bon Appetit!