Beef or pork tongue undeservedly forgotten by many housewives. However, salad with tongue is traditionally included in the menu of all the finest restaurants. And this is not without reason: this gourmet and dietary product, in combination with many ingredients, gives unique taste... Having tried the most popular salad recipes with this product, you will be convinced that such a dish will become the king of the table at any celebration.

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Tongue salad with fresh cucumbers

Boiled beef tongue goes well with all fresh and pickled vegetables. This recipe can be used in two versions: in the summer with fresh cucumbers, in the winter with pickled cucumbers. To understand which taste you like best, you should try to cook both options.

Ingredients

• 400 gram boiled tongue(preferably beef);
• 4-5 fresh cucumbers(for winter option pickled gherkins);
• 3 eggs;
• 50 grams of parmesan or other cheese hard varieties;
• salt to taste;
• 4 tablespoons of mayonnaise;
• half a teaspoon of mustard.

Step-by-step instruction

1. We clean the beef tongue, rinse and cook until tender.
2. Boil hard-boiled eggs.
3. We prepare the ingredients for the salad: we cut the tongue and fresh cucumbers thin straw, grind the eggs into cubes. Cooking sauce with mayonnaise, mustard and salt.
4. Combine all the ingredients in a salad bowl, season with sauce and lay out in a semicircle or a ring on a flat plate. Sprinkle with grated hard cheese on top and put in a cool place. If desired, decorate the salad with the remaining cucumber or herbs.

Photo gallery

Festive salad with tongue and peas

Tongue salad - undoubtedly holiday dish... This recipe has a rich flavor and is perfect as a snack.

Ingredients

• pork tongue - 2 pieces;
• a can of canned green peas;
• 200-250 grams of champignons;
• 2 small onions;
• three eggs;
• pickled or fresh cucumbers - two pieces;
• Provencal mayonnaise - to taste;
• greens;
• vegetable oil - for frying.

Step-by-step instruction

1. We start collecting the necessary ingredients: boil the tongue in salted water until tender - usually 2-3 hours. Grind and fry the mushrooms with onions.
2. Cook hard-boiled eggs, cool and cut into cubes.
3. Cut the cooled tongue into strips and chop the cucumbers into strips of the same size.
4. We collect the salad: mix the tongue with mushrooms, add cucumbers, eggs, peas, season with mayonnaise and salt to taste.
5. This salad is served in portioned bowls, garnished with herbs and cucumbers.

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Figaro salad with tongue

This recipe is loved by ladies for a large number of vegetables. It is perfect as a simple stand-alone meal for lunch or dinner, or as delicious snack... It is easy to prepare, it turns out delicious.

Ingredients

• 100 grams of veal tongue (beef);
• one fresh carrot;
• medium head of onion;
• beet;
• celery root;
• 2 tomatoes;
• 20 grams of anchovies;
• a bunch of lettuce;
• 1-2 tablespoons of light mayonnaise or vegetable oil for dressing.

Step-by-step instruction

1. Cooking the tongue: put the peeled and washed product in cold water and cook over low heat until tender. 10 minutes before turning off, throw carrots and onions into the pan, salt and pepper to taste.
2. Pre-boil the beets.
3. Cut the finished tongue into strips.
4. Chop fresh celery into strips.
5. We tear lettuce leaves with our hands, chop the anchovies.
6. Peel and cut the beets into strips.
7. We mix all the products, season with oil or sauce. Put a fresh tomato on top of the salad in half rings. For more options for serving dishes, see the photo.

Photo gallery

"Heart" salad

"Heart" is not so much the original name of a salad with boiled tongue, but the idea of ​​its design and serving. Therefore, there is a wide variety of options for this dish. We have prepared for you a simple recipe with a photo, which can be prepared from available ingredients. Step-by-step instruction will add to your culinary piggy bank a new idea for decorating a dish. In this way, you can decorate any puff salad.

Ingredients

• 500-700 grams of boiled tongue;
• potatoes - 4 large tubers;
• 300 grams of pickled champignons;
• small onion;
• 3 eggs;
• 4-5 tablespoons of mayonnaise sauce;
• 250 grams of cheese;
• 2-3 tablespoons of mustard;
• a pinch of salt;
• 1 ripe pomegranate.

Step-by-step instruction

1. We start preparing the ingredients. Boil tongue, jacket potatoes, eggs.
2. Grind potatoes and boiled eggs on a coarse grater, cut the tongue into a thin strip.
3. In a separate bowl, mix mayonnaise, mustard, salt.
4. This salad is very quick to prepare if there is a ready-made heart-shaped form, for example, for baking. If not, we will lay out the salad in layers, giving the shape of the heart ourselves.
5. We begin to collect: put grated potatoes on the bottom of a flat dish, press well with a spoon and grease a layer with mayonnaise sauce. The next layer is chopped pickled mushrooms, sprinkled with finely chopped onions, grease with sauce. We spread a layer of eggs and also grease with sauce.
6. Grate the hard cheese on a coarse grater and finish the top layer of the heart. Grease with sauce, press the mold well.
7. Peel the pomegranate and separate the grains. We spread the top of the imitated heart with grains. We put the salad in the refrigerator for at least an hour to solidify.

As a decoration on top, in addition to pomegranate seeds, you can use red caviar, carrots, beets. Options in the photo.

Photo gallery

Olivier salad with tongue

What could be better and simpler than the beloved "Olivier" in a new role? If you also want to try a new version of this salad, here's a simple recipe with a tongue. In this version of the salad, the tongue is used instead of the sausage.

Ingredients

• 300 grams of boiled tongue;
• three large potato tubers;
• one carrot;
• 4 eggs;
• a can of green peas;
• 3-4 pieces of pickled cucumbers;
• mayonnaise, salt - to taste.

Step-by-step instruction

1. As for the usual "Olivier", we cook potatoes, carrots and eggs "in their uniform". Cool the products, clean and cut into small cubes.
2. Peel the finished boiled tongue and cut into cubes.
3. Mix vegetables with tongue, add peas and chopped pickles.
4. Add mayonnaise and salt to taste, put the salad in a salad bowl, decorate and serve. Several simple options see the gallery for decorating salads.

And also the protein and saturated fats that the body needs, which many fear from the inertia of the old school in dietetics. But saturated fats are not as scary as they are.

Choose salads with lots of vegetables and healthy oil in sauce. So dishes with beef tongue will replenish a range of easy and healthy alternatives.

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How to cook beef tongue for salad

A short algorithm on how to cook boiled beef tongue:

The first tab in boiling water for 20 minutes - Drain the broth - The second tab in clean water+ salt + spices + cook for 1.5-2 hours - Take it out in very cold water for 10 minutes, but don't pour out the broth! - We clean the tongue for 1 minute and return to lie down for 5 minutes in the hot broth where it was cooked.

Let's take a closer look at the seven secrets of a deliciously soft tongue.

1) How to prepare for cooking?

Wash thoroughly in cool water, scraping with a knife if necessary. Rub with half a lemon, squeezing the juice.

2) What are we cooking with?

One large onion, salt and spices such as peppercorns, coriander beans, bay leaves. Optionally - carrots (load at the same time with onions) and fresh herbs, which we throw towards the end of cooking.

3) How and how much do we cook?

We put our tongue in boiling (!) Water. Cook for 20-30 minutes over medium heat and completely drain the first broth. Pour from a preheated kettle hot water into the pan and put the tongue in it again. Fill in the spices and cook until tender - 1.5-2 hours, over moderate heat, under the lid. Salt after 1 hour of cooking (we count from the second bookmark into the water).

4) How do we check readiness?

We pierce deeply with a knife and evaluate the emerging juice. A clear liquid flows out of the finished tongue, like a meat broth.

5) How do we get the boiled tongue out and peel it in 1 minute?

Transfer the finished tongue to a bowl with cold water by putting it under the tap so that the water is constantly renewed. Best of all, place in a large bowl of water and ice cubes. Let the tongue cool down - 10-15 minutes.

Do not pour out the broth! We will return the purified tongue to it, so that after cooling in fresh water, it is once again saturated with aromas.

6) We clean the beef tongue in 1 minute!

We take out a piece from ice water and pry off the loose skin with your fingers. It usually comes off easily, in large pieces... If the process gets stalled, it is enough to lightly pick up the skin with a knife.

7) Return the cleaned boiled tongue to the stored hot broth - for 5 minutes. We take it out, let it cool, put it in the refrigerator.

now we have perfect workpiece for the most delicious salads.

"Tender spring" with beef tongue

Since we publish our favorites in the spring, let's start with the most delicious spring composition.

We need:

• Beef tongue - ½ medium tongue (500-600 grams)
• Radish - 1 bunch
• Cucumber - 1/2 large or 1 medium
• Tomatoes - 1 pc. medium size
• Finely chopped dill - 1 tbsp. spoon or to taste

For the sauce:

• Sour cream - 2 tbsp. spoons
• Mayonnaise - 2 tbsp. spoons
• Garlic - 1-2 cloves
• Salt, black pepper - to taste

Cooking is simple: cut the radish, cucumber and beef tongue into small cubes.

Tomatoes can be cut a little larger. If we use "cherry" - just half.

For the sauce, mix sour cream and mayonnaise, squeeze the garlic through a press, salt, pepper, beat with a fork.

Combine cutting vegetables and tongue, fill with sauce.

The secret of success!

We are not lazy to cut into cubes. In this salad, pieces that are close in size are combined most deliciously.

Meat station wagon "For all seasons"

This recipe with a photo will delight men and meat eaters. Twice meaty, very satisfying, available at any time of the year, with a light smoked flavor. The most delicious dish will seem to fans of smoked meats.

We need:

• Beef tongue - ½ medium sample (500-600 grams)
• Smoked ham - 200 g
• Pickled mushrooms (porcini or any other) - 200-250 g

For the sauce:

• Olive oil - 2 tablespoons spoons
• Apple cider vinegar - 2 tbsp spoons
• Salt, pepper - to taste

Cut the ingredients into strips, mix and pour the sauce.

The sauce is pleasantly simple: butter + vinegar and beat with a fork.

The secret of success!

If we use not porcini, but other mushrooms, the liquid around which is slimy, rinse them before cutting in cold running water. Colander to help us!

This salad is so versatile that it is easy to make friends with any new ingredient - from nut crumb for those who like to crunch, to pickled cucumbers, canned peas or corn and dill. Note that all of these ingredients are available too. all year round.

"Spicy" with cheese, cucumbers and almonds

For 2-3 servings we need:

• Beef tongue - 200 g
• Pickled cucumbers - 2-3 pcs. medium size
• Dutch cheese - 50 g
• Fresh porcini mushrooms - 2-4 pieces
• White onion - 1 medium onion
• Mayonnaise - 2-3 tbsp. spoons
• Almonds - 1-2 handfuls

Today there will be no complicated salads, and this recipe is no exception.

Fry the onions with mushrooms for the longest time. The rest of the work is brief - we cut cucumbers, tongue, onions and mushrooms into long, but not thick slices. The photo clearly shows which cuts are suitable for this salad.

Fry onions and mushrooms until softened and golden brown over medium heat, without a lid. We heat the oil, put the onion first, after 1 minute the mushrooms and bring to readiness, stirring often.

Put the cheese for a couple of minutes in the freezer and three cold on a fine grater.

In a bowl, mix the ingredients with half the mayonnaise. We spread it on a plate with a slide, coat with the second half of mayonnaise and decorate with almonds, sticking it in a row at small intervals.

"Winter sunny" with boiled carrots

Boil beef tongue (800 g) and carrots (300 g) and open canned corn (1 can) - that's all we need in a simple recipe. He is able to decorate the most gloomy winter weekdays! In addition, it is traditionally mayonnaise, so as not to scare off hungry men with classic tastes.

"Juicy luxury" with mushrooms and Korean carrots

One of our favorite salads on festive table... The ingredients are simple, available all year round in any supermarket, but skillful preparation will surprise you with the most delicious combination of flavors and textures.

We need:

• Beef tongue - 400 g
• Korean carrots - 200 g
• Raw mushrooms - 150 g
• Orange - 1 pc.
• Green peas - 2 tbsp spoons
• Mixed lettuce or garden lettuce leaves (for portioning)

For the sauce:

• Olive oil - 3 tbsp spoons
• Orange juice - from ½ large fruit
• Lemon juice - 1 tsp
• Mustard - ½ tsp
• Soy sauce - 1 tbsp spoon
• Salt, black pepper

The main secret: first, our sauce will be a marinade for mushrooms.

We cut the champignons into 4 parts. Mix all the components of the sauce and pour the mushroom slices for 30 minutes.

Cut a couple of thin slices of tongue from the tip to decorate the dish. Cut the rest of the meat into thin strips.

Peel the orange thoroughly and cut into slices. It is important to cut off all the skin! To do this, we cut off the caps from the top and bottom and methodically cut the rind in a circle to expose the juicy flesh. We will cut out whole slices from it, where a minimum of internal white films will remain. Do not grind harder so as not to lose the orange juice and the expressive texture of the salad.

Cut Korean carrots across if the threads are too long.

Combine the ingredients in a large bowl: tongue, orange, peas, pickled mushrooms, pouring one and two-thirds of the sauce into the bowl. Mix thoroughly - along with the marinade sauce.

The last third of the sauce will be used to water each serving.

We lay out on plates, decorate with lettuce leaves and chaotically drip the sauce left on top in a thin stream. Believe me, this luxurious and beautiful mix will not leave anyone indifferent!

"Soul of the company" with two types of cucumbers

This delicious salad ik is also known as "tangled tongue". Cutting into thin and long strips is the key to success even on a festive table when guests are already tired of snacks. And here a seemingly simple cast enters the scene in an unusual solution. It goes especially well under strong alcohol at the expense of pickled cucumbers

For 4 servings we need:

• Boiled tongue (cold) - 300 g
• Fresh cucumber - 300 g
• Pickled cucumber - 300 g

For the sauce:

• Sour cream - 150 g
• Mayonnaise - 2 tbsp. spoons
• Salt, pepper - to taste after sample

How do we do it.

An important point: it is better to use about a third of the length from the tip of the tongue. The maximum is the first half. The texture of this part is ideal for holiday menu... We cut the cold meat into 0.5 cm plates, and then into strips of the same thickness.

Three cucumbers on a grater for Korean carrots. In this length vegetable noodles all the beauty of a spicy mix.

We combine and fill the ingredients. Salt and pepper the already seasoned dish after testing.

Do not be alarmed: there will be a lot of juice. It seems very tasty to us. A kind of vinegar-smoked, bright, but not heavy. Therefore, we do not drain the liquid, but serve the juicy composition in a salad bowl with a deep spoon for serving portions. If you are confused by this gravy, squeeze out cucumber juice before adding the sauce.

Beef tongue is not only a find for discerning gourmets and exquisite delicacy, besides, it is a nutritionally valuable, healthy product. His beneficial features do not end with a rich amount of protein and the right fats in it, few people know that frequent consumption of this by-product significantly reduces the risk of developing a wide variety of diseases of our central nervous system. Beef tongues are rich in magnesium, iron, copper, potassium, calcium, sodium and B and PP vitamins.

If you are a fan proper nutrition or trying to lose weight, then meals based on this offal are for you. Due to the absence of connective tissue in it, it is perfect even for feeding toddlers of gardening age, as it is easily absorbed and does not cause a feeling of heaviness in the children's stomach.

Beef tongue is very tasty in various dishes - hot or cold, it is served with a variety of side dishes for lunch and dinner, salted, pickled and smoked. However, this offal is best felt in salads, because it goes well with many vegetables and meat.

Recipe one: Salad with beef tongue, cheese and tomatoes

This hearty yet light beef tongue salad will be your go-to for unexpected visitors or when there is no time to cook at all. What could be easier than to cook offal and forget about it for a couple of hours. And then just cut it and the rest of the ingredients, seasoning and getting an unusually tasty treat? Cook such a dish at least once, and you will no longer be able to resist it.

We will need:

• Beef tongue - 360 grams;
• Mayonnaise - 60 grams;
• Hard cheese ("Belarusian Gold", "Russian", "Sour Cream") - 120 grams;
• Pitted olives - 0.5 jars;
• Strong red tomatoes - 3 pcs.;
• A mixture of ground peppers;
• Grain or table mustard - ½ tsp;
• Salt.

Preparation:

1. My tongue, then boil according to the rules of preparation (about 2 hours). When it's cooked, clean it (how to do it quickly, see our tips). Cut the resulting pulp into thinner strips;
2. Grind the cheese into thin shavings;
3. Salt the brine with the olives, chop each berry into rings;
4. Wash and dry large ripe tomatoes. Cut into cubes of any size. Salt a little, let the juice stand out, and then merge it;
5. Now let's prepare the sauce: combine mustard seeds (or pasta) with mayonnaise, pepper, salt. Our spicy dressing ready;
6. Now combine all the ingredients in a deep bowl: chopped beef tongue, tomatoes, cheese and olive slices. Season everything with cooked mustard-mayonnaise sauce. Our tender and savory treat is ready!

Tip: Beef tongue requires a long boil in a large amount of water - at least 2 hours. After which it is easily pierced with a knife.

Recipe two: Hearty salad with tongue and rice

Delicious - not necessarily expensive. Unusual salads can be budget, affordable and simple. You will be convinced of this by the example of our next dish, which has long won the hearts of many people. You may have heard of it but have never tried it before? Then don't miss your chance, prepare this hearty treat today.

We will need:

• Beef tongue - 280 grams;
• Canned peas - 1 small jar;
• Green onion feathers - 80 grams;
• Rice (dry) - 5 tablespoons;
• Chicken testicles - 3 pcs.;
• Fresh parsley - 60 grams;
• Onions -1 pc .;
• Ground pepper;
• Salt;
• Mayonnaise - 60 grams.

Preparation:

1. Let's start with the language. Wash it, then throw it in a saucepan to boil. Let's forget about it for 2-2.5 hours, but sometimes it will be necessary to remove the foam. After that we cool it, clean it from the rough skin, remove the fat along with the hyoid part. Then chop it into cubes;
2. While our tongue is preparing, let's take care of the other ingredients for the treat. Boil the eggs, cool and remove the shells. We will chop;
3. Put the rice in a sieve, and then rinse it thoroughly with tap water to rinse it from the rice powder. It is best to use an Asian variety, it holds its shape better and almost does not boil during cooking;
4. Now fill the cereal with cool water, add a pinch of salt, set to boil. When it's cooked, put it back in a colander or sieve, rinse it. This must be done so that the rice does not stick together in the future;
5. Peel the onion, rinse, chop finely. And then you can pour over it with a little boiling water. Although, if you like the bitterness in salads, then don't do it;
6. Rinse the green onion and parsley, put it on towels or napkins, let them dry completely. Then we cut the feathers into rings, and the branches of fresh herbs are just smaller;
7. Salt the brine with green peas;
8. Now let's put together our beef tongue salad: add chopped onions to the offal, boiled rice, all greens, testicles, as well as green peas. We fill with mayonnaise. Decorate with a couple of sprigs of greenery and hurry to please loved ones.

Tip: After thorough boiling, the finished tongue can be easily peeled off. To do this, transfer it from the boiling water where it was cooked into cold water, and then easily remove the rough skin. The hyoid and fat will also need to be removed.

Recipe three: summer salad with tongue, cherry tomatoes and quail eggs

Such a treat can be safely called festive, because cherry tomatoes and quail eggs are not such frequent guests on our table. On weekdays, of course, they can be replaced with simpler counterparts (ordinary tomatoes and chicken eggs). However, due to the stunning taste... Small and neat, they are ideal for special occasions. It is very simple and quick to make this salad, there are no difficulties and problems with preparation, it is enough to boil offal and root vegetables in advance. And all that remains for you is just to chop, cut and chop.

We will need:

• Beef tongue - 1/5 of a small offal;
• Potatoes - 5 medium tubers;
• Cherry tomatoes - 8 pcs.;
• Quail eggs - 5 pcs.;
• Lettuce leaves - 90 grams;
• Mustard beans (can be in paste or replaced with horseradish) - 2 tablespoons;
• Mayonnaise - 50 grams;
• Salt.

Preparation:

1. First, let's stop boiling those products that need it. Let's wash our tongue, set it to boil. The main thing here is a large amount of water and the foam removed from the broth in time. While he is cooking, let's get to the potatoes;
2. Wash the tubers from the soil, fill them with cold water, send them to boil. After the liquid has boiled, add salt, reduce the intensity of the burner, forget about the potatoes for 20 minutes. If it is easily pierced with a knife, then it’s ready. Let it cool, then we will peel it and cut it into cubes;
3. We will also boil quail eggs, to boil them hard-boiled they will take no more than 5 minutes due to their small size. Let us cool, clean them, cut them into halves, and you can also cut them into quarters, if you want smaller ones;
4. Wash sweet cherry tomatoes, wipe a little with a towel. Then cut into neat quarters;
5. Rinse the lettuce leaves under the tap, then send them to dry. It is necessary for the moisture to completely evaporate. Then we will tear into pieces;
6. So 2 hours have passed (especially if we started cooking in advance), our tongue has already been prepared. They pierced him with a knife, saw that he was soft enough. Let us cool it down, clean it, remove the fat from the hyoid part. We chop the resulting product into cubes;
7. Mix the potatoes with the beef tongue so as not to break the root vegetable cubes;
8. Now it is the turn to prepare the dressing. Everything is very simple here - we combine mayonnaise and mustard, which can be replaced with wasabi or horseradish for greater pungency;
9. Now we spread our insanely delicious holiday summer salad uk onto a wide flat dish. The first is a litter of fresh green leaves. Then evenly pour a mixture of potatoes with beef tongue on it, and on top of them randomly scatter slices of quail eggs and cherry tomatoes;
10. Salt everything on top a little, because our tomatoes and eggs are unsalted, and then pour a thin stream of our aromatic-spicy dressing. This can be done with a spoon or through a pastry bag, which can be successfully replaced with the most common plastic bag. Everything, the treat is ready, let it soak a little with the sauce, and you can eat.

Advice: The best dressing to salads with beef tongue are mayonnaise sauces with the addition of horseradish or mustard.

Recipe four: "Olivier" salad with beef tongue and mushrooms

Of course, this recipe is radically different from the well-known and beloved salad of the same name, but if you look closely, the main composition of the products remains the same: potatoes, eggs, carrots and onions. The only difference is that the sausage is replaced here with boiled tongue, onion on green feathers, and mushrooms are also added. Such a small change of ingredients allows you to fill the dish with a new taste, give it tenderness, sophistication and piquancy.

We will need:

• Potatoes - 4 medium tubers;
• Boiled tongue - 180 grams;
• Carrots - 140 grams;
• Marinated champignons - 1 medium jar;
• Testicles - 2 pcs.;
• Mayonnaise - 60 grams;
• Green onion - 80 grams;
• Salt.

Preparation:

1. First, boil the beef tongue. It is best to do this in advance, as it will take about 150 minutes to cook. When the offal is the desired softness, cool it, clean it from the rough skin, remove all unnecessary fat in the salad, as well as the hyoid part. Chop the pulp into cubes;
2. Now let's get to the vegetables, they can also be cooked in advance. Wash the carrots from the soil, quit boiling (about 1/3 hour) without salt. Then we will cool, clean, cut, as for classic olivier, cubes;
3. Next is the turn of the root crop. Wash the potatoes well, then cook. Be sure to put it in cold water, and we will salt it only after boiling. This will make the vegetable less crumbly and retain its shape when sliced. Let's pierce it with a knife - is it done? Then we take it out, let it cool down. After that, we will clean it, cut it in the same way as a carrot;
4. Boil the eggs, cool, remove the shells. Chop into large slices;
5. Dry the mushrooms a little from the marinade so that our Olivier does not get wet. Then we will cut it coarsely;
6. Rinse the green onion from dust, dry it a little, then cut it into rings;
7. Now let's mix all the ingredients for the salad: add eggs, green onion, boiled root vegetables, carrots, pickled mushrooms to the beef tongue;
8. Add mayonnaise to your taste, add salt, add pepper, if desired. Now our beef tongue salad has to stand in the cold for a while, and then we will decorate it and serve it up to the guests.

Recipe 5: Salad with fresh cabbage, beef tongue and vegetables

Light, tasty and crunchy salad - what could be better for breakfast or late dinner? Prepare this treat for your loved ones for a picnic or any celebration, they will certainly appreciate the amazing taste, color and aroma of the dish. Often preparing this salad, you do not have to worry about your figure, because it contains only healthy foods, and fatty mayonnaise can always be replaced natural lung yogurt.

We will need:

• Beef tongue - 320 grams;
• Fresh cucumbers - 2 pcs.;
• White cabbage - 250 grams;
• Canned peas - 1 small jar;
• Chicken eggs - 3 pcs.;
• Green salad - 50 grams;
• Cilantro - 50 grams;
• Salt;
• Ground pepper.

Preparation:

1. Let's start with the language. How to cook it correctly, you can read in our tips on this page. Boiled? Now pierce with a knife, if it easily enters the pulp, then it's time to take it out and get down to business. Let's cool it down. We will clean it, as expected, get rid of all unnecessary things (in particular, fat and the hyoid part). After all, we want to get an amazingly tasty salad. We will chop up what remains, temporarily forget about it;
2. Boil the eggs, cool, clean the shells. We will chop at our discretion;
3. Wash the cucumbers, if the skin is too tough, peel it off. Cut into thin neat straws;
4. We chop the cabbage as small as possible, it is best for this purpose to take the lower part of the head of cabbage (there are the thinnest leaves). Rub its salt and mix. Let's wait until the vegetable lets out the juice, squeeze it out;
5. Rinse the green salad and cilantro, then put them on a towel - let them dry well. And then we will cut them or simply tear them to shreds with our hands;
6. Drain all the brine from the peas, it is best to throw it into a colander or sieve;
7. Let's collect our treat: combine the chopped tongue with cabbage, cucumbers, peas, fresh salad, cilantro and eggs;
   Mix everything with mayonnaise, salt if you like. Ready!

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 cook the tongue so that it does not become "rubbery", but has a delicate taste and looks appetizing 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. In fact, even a novice cook can cope with the preparation of beef tongue, 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.

Choose a large saucepan for boiling your tongue, as boiled tongues tend to be larger than raw ones. 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. Pig tongue has smaller sizes, 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 leaves, cloves, whole peeled 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 of 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. That's why 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 different types of meat to this salad, and each time you get a new dish, and at the same time - a 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 it 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 use 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 " Garnet 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, put a glass in the center and begin to collect our puff bracelet, 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 preparing such a delicious salad for the holiday:

• 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 love fried onion- 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 bright taste will definitely 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 is really 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.

Boiled tongue should be lightly fried until lightly browned in olive oil and then cut into strips beautifully. 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, mix 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

Highly unusual salad- a win-win if you want to surprise and conquer your culinary skills dear guests... 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 into strips too.
2. Chop the mushrooms into plates and fry in butter to a ruddy state.
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 cheese on fine grater.
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 is loud and nice 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 grated 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. Everything meat ingredients chop into thin strips, mushrooms - into slices, and if they are small - cut 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. We fill the salad with mayonnaise (ideal if to salad dressing you add 1 tablespoon of mustard beans).
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 unrepeatable 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
• hard cheese (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 individual dishes by spreading it out using a small culinary ring or a slide.

Favorite salad with tongue: recipe

Caesar salad with tongue: recipe

Diversify familiar taste beloved, but perhaps someone fed up, you can add boiled beef tongue instead of chicken breast to the dish. 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 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:

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 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 leaves... 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.
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. Walnuts until added to the salad, but simply chop 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 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. Cut the chicken fillet, 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 ground 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. Egg yolks rub, 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 on 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. V garlic oil fry the finely diced bread.
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. On great dish lay out the prepared ingredients in layers: 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 the tongue is perfect option)
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 next 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. Upper layer(yolks) do not grease.
Sprinkle the sides of the lettuce with finely chopped green onions.
Let the salad sit for 10 hours.
Before serving, decorate the top of the salad with bees (cut the black olives, fold the body of the bee, alternating circles of cheese and rings of olives, make the wings from cheese), 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 completely unusual taste sensations... 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. Ready vegetables and 50 g of pickled cucumbers cut 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
Tongue and mushroom salad recipe is not only good excellent taste, but also the speed of cooking. 300 g of boiled tongue and 150 g of ham are thinly cut into strips, and 200 g of pickled mushrooms ( better than champignons) - in 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 fresh cucumber- straws, 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 on a coarse grater, and thinly cut the tongue and pre-steamed prunes (20 pcs) into strips. Lay the ingredients in layers: potatoes, tongue, prunes, eggs, cheese. We coat the layers with mayonnaise, and decorate on top green onions... If desired, crushed walnuts can be added to the salad along with prunes.


Festive Tongue Salad
And finally, the original holiday salad, in the recipe of which 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 sunflower oil and fry until golden crust... 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 pickles, 100 g of prunes, 100 g of chopped walnuts, mayonnaise to taste, For decoration: 3 pieces of cucumber, 1/2 carrot, olives, basil leaves

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 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 the recipe included walnuts i excluded them too, tk. 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.,

greens to taste.

Cooking method:

Tongue, meat, cucumbers cut 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.

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.

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.
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.

We 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

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

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 uniforms and finely chop into cubes or three into 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

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 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. 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. A original presentation, will make it simply unforgettable.

To prepare 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 tender and pleasant taste because of 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.