Salads

Tongue and Cucumber Salad


Ingredients for making salad with tongue and cucumbers

  1. Fresh beef tongue 300 grams
  2. Pickled cucumbers 160 grams
  3. Hard cheese 200 grams
  4. Marinated champignons 170 grams
  5. Small onion 1 piece
  6. 2 cloves medium sized garlic
  7. Salt to taste
  8. Table vinegar 1 tablespoon
  9. Sugar 1 teaspoon
  10. Ground pepper mixture to taste
  11. Chilled boiled water 1 tablespoon
  • Main ingredients: Tongue, Cucumber
  • Serving 5 servings
  • World Cuisine

Inventory:

Medium saucepan with a lid, stove, fork, cutting board, kitchen knife, tablespoon, teaspoon, plate - 4 pieces, saucer, small bowl, coarse grater, cling film, salad bowl or flat serving dish, slotted spoon, colander, medium bowl, deep bowl

Cooking salad with tongue and cucumbers:

Step 1: prepare beef tongue.


First of all, to prepare the salad, we need to boil beef tongue. To do this, thoroughly rinse it under running warm water and put it in a medium saucepan. Fill the component with ordinary cold liquid from the tap so that it completely covers it, and put the container on a large fire. Attention: to make the water boil faster, cover the pan with a lid. In 5 minutes before that, foam should form on the surface of the liquid. Be sure to remove it with a slotted spoon and throw it into the sink. Now we reduce the fire, add a couple of pinches of salt and mix everything thoroughly with a tablespoon. We again cover the container with a lid and note the time. It depends on which language you use. If this is the meat of a young calf, then you need to cook it no more 40-45 minutes. And if a mature cow, then throughout 1.5-2 hours. But digesting the tongue is also not necessary, since it can significantly spoil the taste of the salad. Just from time to time we check the degree of its readiness. To do this, use a fork and pierce the component. If the kitchen equipment easily enters the pulp, then you can turn off the burner. If not, then you should extend the cooking time by another 10-20 minutes.

At the end, we shift the tongue from the pan to the cutting board and let cool to a warm state.

Next, with the help of a knife, we remove the entire surface whitened skin and cut the component into thin strips or in small pieces.

Shredded tongue is moved to a clean plate.

Step 2: prepare the pickled champignons.


We lay the pickled champignons in a colander and leave them for a while aside so that the liquid in which they were stored is removed from them. Next, move the mushrooms on a cutting board and grind it into slices or strips. We transfer finely chopped components into a free plate.

Step 3: prepare the pickles.


We lay pickles on a cutting board and, using a knife, remove the edges. Then grind the vegetables with thin straws or cubes and transfer to a free plate. Attention: if there is too much juice in the cucumbers, be sure to pour it into the sink so that our salad does not drip after cooking.

Step 4: prepare hard cheese.


Using a coarse grater, we rub hard cheese directly on a flat surface. Immediately after this, pour the chips into a clean plate and wrap it temporarily with cling film. This action must be performed so that the component does not weather, while we are preparing the remaining products for the dish.

Step 5: prepare onions.


Using a knife, peel the onion from the husk and thoroughly rinse it under running warm water. We spread the component on a cutting board and cut it in half. Finely chop each part across the half rings and move them into a small bowl.

Step 6: prepare the marinade for onion.


Pour table vinegar and boiled water into a deep bowl. Add sugar here and mix everything thoroughly with a tablespoon. That's it, the marinade is ready!

Step 7: pickle the onion.


In order for all the bitterness to leave the onion, it must be marinated. To do this, pour a mixture of vinegar, water and sugar into a bowl, gently mix everything with the improvised inventory and leave aside for 10 minutes. After the allotted time, we discard the onion in a colander and let the excess marinade drain.

Step 8: prepare the garlic.


We put the garlic on a cutting board and lightly press down with the edge of the knife. Then with clean hands we remove the husk and rinse under running water.
We put the cloves back onto a flat surface and finely chop the improvised inventory. Pour the crushed garlic in a clean saucer and leave it for a while aside.

Step 9: prepare a salad with tongue and cucumbers.


In a medium bowl, spread the chopped boiled tongue, pickled mushrooms, pickles, half rings of onion, and finely chopped garlic. Add mayonnaise here, 1/4 teaspoon salt and a mixture of ground peppers to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Now we move the dish in a salad bowl or on a flat plate and sprinkle abundantly with grated hard cheese so that the chips completely cover the salad.

Everyone, let's call everyone to the dinner table!

Step 10: serve a salad with tongue and cucumbers.


Ready-made salad with tongue and cucumbers can be served immediately at the dinner or holiday table. It has an amazing taste and aroma. Thanks to all the constituent ingredients, you can feel its originality and difference from other similar dishes. The salad is so good and satisfying that you can treat your friends and family just with slices of bread. Try it yourself.
Good appetite!

Recipe Tips:

- To prepare a salad, you can use Crimean or white instead of ordinary onions. Such varieties are softer and not so bitter in dishes;

- before serving, the salad can be decorated with a sprig of dill, several pickled mushrooms, as well as fresh vegetables, for example, a tomato cut in the shape of a flower;

- Instead of pickled champignons, you can add mushrooms, butter, chanterelles and other mushrooms to your taste in the dish.