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.

Boiled tongue salad

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 in 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:
chop cabbage and bell peppers 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 the bell peppers, cut in half, remove seeds and partitions, cut the pulp into 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 with coarsely chopped walnuts on top or garnish with halved walnuts.

"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

Salad with tongue and cheese has a 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

Tongue and cabbage salad contains the simplest ingredients, but the taste is exquisite.

To prepare salad with tongue and cabbage, you will need

Boiled tongue (pork or beef) 300g

Champignons 300

Onions 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 cover with 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. Then fill it with 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. Three boiled egg white 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 the 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 in it the chopped tongue, pickled and fresh cucumbers, mushrooms and finely chopped dill, 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 a nice 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. tablespoons of butter, 2 tbsp. 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 sausages, 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. Cut the chicken fillet, tongue and cucumbers into strips, eggs into cubes.
2. Mix everything, season with mayonnaise, add salt if necessary.
3. Put the finished salad 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 carrot, 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 - into 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. freshly 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. tablespoons of 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's another interesting option - a salad with tongue and cheese, an 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, an 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 green peas to the above ingredients, season the salad with mayonnaise and salt. Take white bread, cut it into cubes, drizzle with 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 of 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 there were sour apples in the recipe, but I didn't put them down, there were only sweet apples at home
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 pickled cucumbers in the form of a pineapple on top (forgive 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.
Chop fresh white cabbage 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 it is the most suitable size for portioned salads. 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. In 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.

There are a lot of salads from the language:
one of my cooked more than once this:
boiled tongue, ham, boiled chicken fillet, pickled mushrooms, cheese - everything is cut into strips (and cheese on a grater), all in equal shares
season with mayonnaise and sprinkle with cinnamon I immediately warn you - the salad is hearty, but heavy, for men it is

Add to the beef tongue, cut into strips
fried mushrooms with onions, eggs. Fill up
mayonnaise, and sprinkle with grated cheese on top and
chopped walnuts

Lithuanian salad with tongue unde
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 in it the chopped tongue, pickled and fresh cucumbers, mushrooms and finely chopped dill, 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.
Cooking salad with tongue:

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 a nice 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. tablespoons of butter, 2 tbsp. 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 sausages, 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. Cut the chicken fillet, tongue and cucumbers into strips, eggs into cubes.
2. Mix everything, season with mayonnaise, add salt if necessary.
3. Put the finished salad 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 carrot, 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 - into 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. freshly 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. tablespoons of 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's another interesting option - a salad with tongue and cheese, an 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, an 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 green peas to the above ingredients, season the salad with mayonnaise and salt. Take white bread, cut it into cubes, drizzle with 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.

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 of 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 there were sour apples in the recipe, but I didn't put them down, there were only sweet apples at home
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 pickled cucumbers in the form of a pineapple on top (forgive 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.,

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.
Chop fresh white cabbage 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 it is the most suitable size for portioned salads. 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. In 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.

SALAD "VASNYASHKA" = 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.

Boiled tongue salad
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 in 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


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.

Salad with tongue and mushrooms
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:
chop cabbage and bell peppers 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 the bell peppers, cut in half, remove seeds and partitions, cut the pulp into 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 with coarsely chopped walnuts on top or garnish with halved walnuts.

"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

Salad with tongue and cheese has a 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

1 bell pepper

3 boiled eggs

5 medium pickled cucumbers

50g walnuts

1 red onion

4 small potatoes

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

Tongue and cabbage salad contains the simplest ingredients, but the taste is exquisite.

To prepare salad with tongue and cabbage, you will need

boiled tongue (pork or beef) 300g

champignons 300

onions 2 pcs

small pickled cucumbers 4 pcs

white cabbage 300g

Lemon juice

Tongue and cabbage salad recipe

Marinate the onions in advance, for this add a little sugar and vinegar to it and cover with 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. Then fill it with 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

Recipe for making salad with tongue, mushrooms and ham

Cut the tongue boiled in salted water into medium bars. Three boiled egg white 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 the 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.

Beef tongue can be served on the table as an independent snack, it is always tasty and presentable on the table. But you can also cook all kinds of salads with it. Some people add it to Olivier instead of sausage, such a replacement will not only be tasty, but also much healthier.

But besides this use, many other salads can be prepared with the tongue. I don't really like multi-ingredient heavy salads, and the beef tongue salad with pickles doesn't contain too many ingredients, which is why it is on my list of salads for the holidays. In addition, I like not to mix all the products, but to lay them in layers, smearing with a small amount of mayonnaise, that is, serve it in portions. I will tell you how to make a salad in my recipe, but how to serve it is up to you.

For the salad, we take the necessary products according to the list.

It is best to boil the tongue in advance, for example, a day before preparing the salad itself. The cooking time in the recipe is indicated without the boiling time of the tongue. I will briefly touch on this process.

The cooking time depends on the age of the animal and, accordingly, on the size of the tongue. I boiled half of a beef tongue weighing about 500 grams, half of this weight I used for sandwiches, and the other half for salad. A piece of tongue was cooked for about 2 hours. Be sure to add the onion, bay leaf, peppercorns and salt to the broth.

Remove the skin from the boiled tongue and let it cool. Store in the refrigerator until use. For the salad, cut the tongue into thin strips.

Wash the Chinese cabbage leaves, wipe them with a towel or napkin to remove unnecessary moisture.

For dressing, mix mayonnaise with crushed or finely chopped garlic.

Peking leaves are torn with our hands into small pieces and put in a mold. You can add a little salt.

Now we put the chopped beef tongue on the leaves.

Lubricate with mayonnaise and garlic dressing.

Cut the pickled cucumber into thin strips too.

We lay it with the next layer of our salad.

Eggs for salad must also be boiled in advance. Cut the eggs into cubes.

Lay the cut eggs in the next layer at the rate of one egg per serving.

Once again, grease everything with mayonnaise.

Now again, tear the leaves of Peking cabbage with our hands and place them on this mayonnaise layer.

The last layer is walnuts. For use in any salads, it is better to lightly fry the nuts in a pan, so they become much tastier. Chop the fried nuts, not too finely, and sprinkle them on top.

Now you can carefully remove the mold and apply the final touches of mayonnaise. You can use a regular bag, cutting off a corner from it, or a pastry bag.

That's all, beef tongue salad with pickles is ready, you can serve it on the table.

Enjoy your meal!

For which I especially appreciate the salad with tongue and pickles, it is for its absolute genius. The tongue is soft and firm, the pickles are firm and crunchy. The tongue is salty, the cucumbers are sour. In general, an impeccable unity of opposites. I believe that hard-boiled eggs are still very good for the tongue with pickled cucumbers - this is the third texture with a neutral taste. But eggs are so, consider, for decoration and for an amateur, you can do without them.

The most important thing is to first boil the tongue properly, and then cool it well so that it becomes hard. I prefer salted or salted-smoked tongues for such salads, although you can, of course, use raw. Simply salted is cooked without seasonings, and raw requires more salt, pepper, lavrushka (and everything with which you still like to cook meat). The boil tongue should be completely covered with water and ensure that it remains covered even after it has been reconfigured and lifted in the pot.) Cook for about 2 hours (in a saucepan, less in a pressure cooker). The tongue should not become soft, it is better for salads to keep it firm.

Immediately after the end of cooking, while the tongue is very hot, pour cold water over it and immediately remove the outer white skin. The fingers will burn, but in another way, unfortunately, it cannot be removed. Let the tongue cool down at room temperature about received, wrap it in polyethylene and put it in the refrigerator for a long time. Better - for the whole night. The tongue should be completely stabilized, hardened.

To cut the tongue into strips, you should not take the root part - it is loose and easily falls apart. Therefore, I normally take the half on which the tip is for salads. If we take the root, then only the upper surface. They can be cut into perfect strips.

It is better to cut small cucumbers into washers. Large ones - in triangles or straws, as it is convenient for anyone.

Season the salad with sour cream and mayonnaise. You can only salt or pepper after you mix and taste everything. The degree of seasoning in the tongue and in cucumbers could be different - what if you don't want salt anymore?

While the salad is marinating before serving, you can hard-boil the eggs. It is not necessary, but very interesting "on the bite".

In addition, as you can see, this salad itself is rather unsightly, and eggs decorate it.

If you serve salad with tongue and pickled cucumbers as a snack, in small portions, then the amount of ingredients given in my recipe will be enough even for 6 servings.

Caloric content: Not specified
Cooking time: Not specified

Tongue salad is an 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.
This salad with boiled tongue perfectly combines fairly simple products, and the result is a hearty, light, delicious salad with tongue and pickled cucumbers. The salad dressing is no less interesting. Unlike classic ready-made sauces, the recipe assumes a quick 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.