Salad with Beef Tongue, Apple, and Cheese

There are many salads made with beef tongue. I really like the recipe for this salad that I am suggesting. It is quite filling and has a delicate taste. Sometimes I make it with prunes, and sometimes with raisins. The flavors of the salads vary slightly, but in my opinion, both ways taste great. Follow your taste and enjoy cooking!

Beef

4 cups (tongue)

Raisins

2/3 cup (or prunes)

Eggs

2 pieces

Lemon

1/2 piece (juice)

Cheese

4 oz

Apples

1 piece (Semirenko)

Mayonnaise

To prepare the salad with beef tongue, apple, and cheese, cook the tongue, peel it, and cut it into small pieces.

A reminder on how to properly cook the tongue. It's best to soak it in cold water for 30 minutes to make it easier to clean. Pour cold water into a pot, bring it to a boil, and add the tongue. Boil for 15 minutes, then drain the water. Place the tongue again in boiling water and cook until tender (2-3 hours). Add salt towards the end of cooking to avoid toughness. You can also add bay leaf, peppercorns, and carrot for more flavor. Once cooked, remove the tongue from the liquid and place it in cold water for 2-3 minutes to make peeling easier.

Soak the raisins in boiling water for 15-20 minutes, then drain and sprinkle with lemon juice. If using prunes, remove the pit (if there is one) after soaking and cut into small pieces before sprinkling with lemon juice.

Chop the eggs.

Cube the cheese.

Cut the apple into matchsticks.

Combine all the ingredients, add mayonnaise, and mix well.

Do not overdo it with mayonnaise. You should use slightly less than needed.

Sprinkle the top of the salad with beef tongue, apple, and cheese with chopped boiled egg yolk and garnish with herbs. Let it sit in the refrigerator for a while before serving.

(4/5)