Salad with tongue and nuts
I want to highly recommend you make this salad - it has few ingredients, but they miraculously turn into a very tasty dish. I'm a big fan of all sorts of offal: tongues, ears, tails, but if you don't like the idea of tongue in a salad, substitute boiled veal, it's just as good.
And if you don't like the idea of tongue in a salad, substitute boiled veal, it's just as good.
Constituents:
- veal tongue - 200 gr.
- onion - 1 large piece .
- walnuts - 2 handfuls
- garlic - 2 cloves
- mayonnaise
- salt, pepper
- pomegranate seeds to serve
Preparation of salad with tongue and nuts:
Wash the tongue thoroughly, pour cold water, salt, add peppercorns, bay leaf and cook until ready - about 2 hours. Ready tongue should be easily pierced.
Immediately dip the hot tongue under cold water and peel off the skin - so it can be easily removed.
Slice the tongue into thin strips.
Finely chop the onion and fry in a small amount of sunflower oil.
Finely chop the nuts (but don't grind them to dust with a blender).
Squeeze the garlic through a press.
In a bowl, mix the tongue, onion, garlic and nuts, dress everything with mayonnaise, and season with salt and pepper if necessary.
And then mix the tongue, onion, garlic and nuts together.
Transfer to a plate and garnish with pomegranate grains. You can not decorate with pomegranate, but it combines well with the flavor of the salad and so the dish looks more elegant.
.
Enjoy!
