If you need a new salad for the festive table, then the puff salad with the tongue will meet all your wildest expectations.
- 3-4 pcs. potatoes,
- 1 head of onion,
- 1 PC. beef tongue
- 1/2 tbsp. buckwheat groats,
- 1 PC. carrot,
- 2 pcs. eggs,
- 1 PC. beet,
- mayonnaise, salt, herbs to taste.
Wash the potatoes, peel them, boil until tender in salted water, then take them out, cool them down and grind them on a coarse grater. We wash the tongue under running water, boil, then cool and chop finely. We sort out buckwheat, rinse well and boil until cooked in salted water.
Peel the onion and chop finely. Wash carrots, boil, cool and grind on a coarse grater. We also boil the beets and grind them on a coarse grater. Cook eggs hard-boiled, then cool completely, peel and finely chop.
Lay the prepared ingredients in layers on a dish in the following sequence: potatoes, beef tongue, buckwheat, carrots, eggs, beets. Grease each layer with mayonnaise, season with spices to taste. Garnish the top of the salad with chopped herbs.
