Salad "Drops of Passion"

Decorate any holiday table

Ingredients

• Potatoes - 3-4 pcs.
• Onion - 1-2 pcs.
• Chicken eggs - 5 pcs.
• Tongue (pork or beef) - 300 g
• Hard cheese - 200 g
• Mayonnaise - 150 g
• Salt - to taste
• Vinegar - 1-2 teaspoons
• Sugar - 1 teaspoon
• Pomegranate - 0.5 pcs.

Directions

1. Soak pork tongue for an hour in cold water. Rinse. Fill with cold water. Let it boil. Drain the water. Fill with fresh water. Let it boil. Add salt and pepper. Simmer over low heat, covered, until cooked through, about 60-90 minutes. Then rinse with cold water, remove the skin, cut out inedible places. Cool down.
2. Wash potatoes. Put in a saucepan, cover with cold water. Let it boil. Cook over medium heat in the skin until tender, about 20-25 minutes. Drain the water. Cool down.
3. Put the eggs in a saucepan. Fill with cold water. Let it boil. Cook over medium heat for 10 minutes. Drain the boiling water. Pour eggs with cold water.
4. Boiled tongue cut into cubes.
5. Peel the eggs, grate on a coarse grater.
6. Peel potatoes, grate on a coarse grater.
7. Peel half of the pomegranate and separate into seeds.
8. Grate hard cheese on a coarse grater.
9. Wash the onion and finely chop. Salt, add vinegar and sugar. Fluff with a fork and let stand 10 minutes.
10. Take a flat dish, lay the “Drops of Passion” salad in layers:
11. 1 layer - potatoes, lightly salt, sprinkle with mayonnaise, evenly distribute.
12. 2 layer - language.
13. 3 layer - pickled onions, mayonnaise.
14. 4 layer - eggs, mayonnaise.
15. 5 layer - cheese, mayonnaise.
16. Salad "Drops of Passion" garnish with pomegranate seeds. Let it brew in the refrigerator for 2-3 hours.
17. Salad "Drops of Passion" is ready.
18. Bon appetit!