Beef tongue is a delicacy in itself, but it can also serve as the main ingredient in complex dishes. Prepare salads with him according to special recipes with respect for the exquisite product. Additional ingredients will emphasize its own rich taste and add spicy notes to the overall flavor of the food.
Light salad with beef tongue
Ingredients:
- 1 medium boiled beef tongue (400-450 g);
- 1 avocado;
- 2 cucumbers;
- 50 ml of olive oil;
- 50 ml lemon juice;
- 2 sprigs of basil;
- 1/3 tsp each allspice and salt.
Cut the avocado rind, halve the fruit, remove the pit and chop the flesh into triangular slices. Cut the cucumbers and tongue into thin cubes of about the same size. Combine everything in one salad bowl. Whisk the lemon juice and olive oil well, add pepper and salt. Season the salad with the sauce, stir gently and garnish with chopped basil.
Hearty beef tongue salad
Ingredients:
- 1 boiled beef tongue;
- 8-10 boiled quail eggs;
- 100 g pitted prunes;
- 100 g of hard unsweetened cheese;
- 1 large green apple;
- 80 g of walnuts;
- 100 g of 20% sour cream;
- a quarter of a lemon;
- 20 g of dill;
- salt.
Rinse the prunes in warm water. Cut dried fruit into strips, tongue into medium cubes. Remove the shell from the quail eggs and mash with a fork. Peel the apple and chop with a knife or grater, sprinkle with lemon juice to prevent browning.
Transfer the walnuts to a heavy-duty plastic bag and roll over it with a rolling pin. Grate the cheese on a coarse grater.
Combine beef tongue, prunes, egg mass and apple in a large container, pour over sour cream and stir thoroughly. Season the salad to taste and place in an even layer on a flat dish. Sprinkle it with grated cheese and walnuts evenly. Chop up some dill and garnish a hearty snack with it.
Chinese beef tongue salad
Ingredients:
- 300 g of boiled beef tongue;
- 300 g of cucumbers;
- 100 g of carrots;
- 130 g funchose;
- 50 ml of soy sauce;
- 50 ml of vegetable oil;
- 25 ml of marinade sauce for funchose;
- 1 tsp sesame seeds.
Pour boiling water over the rice noodles and let sit for 3-4 minutes. Then fold it in a colander and immediately immerse it in ice-cold water for a few seconds. The cooking process will stop, and the funchose will turn out to be elastic. Place it on a cutting board and chop it finely. Chop the tongue, cucumbers and carrots into narrow strips and place in a deep bowl.
Heat the oil and fry the sesame seeds in it until golden. Pour the contents of the pan, while still boiling, into the bowl with the main ingredients, add the soy sauce, special funchose dressing and stir. Leave the salad for 5-10 minutes, then serve.
