Salad with beef tongue

Salad with beef tongue

Salad with beef tongue


1 small beef tongue
1 large cucumber
1 apple
4-8 mini-beet
3 tbsp capers or berries of the caper plant
1 head of lettuce
2 tbsp mayonnaise
1 tbsp mustard
1 tsp lemon juice
salt, freshly ground black pepper


Language wash, put in a large pot, pour boiling water and simmer for 1.5–2 h (depending on size). Ready-made language immediately dip for 1-2 minutes in cold water – this will help to remove the language skin “stocking”. Dry. Cut the excess meat at the base of the tongue, the rest cut the flesh into thin strips.

Beets wash brush, bake in the oven at 180°C for 20 min. Then cool and peel.

Cut into strips cucumber. Put it in a colander set over a bowl, sprinkle with salt and leave for 30 min.

Apples peel and core, cut into strips, sprinkle with lemon juice.

Mix cucumber with apple, tongue and capers.

In a separate bowl, mix the mayonnaise with the mustard, salt and pepper. Pour this mixture of lettuce and mix.

Serve on leaves of lettuce with roasted beets.

Bon Appetit!

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