Salad with pork tongue

The proposed salad from the tongue, with mushrooms, vegetables, prunes and spices, is saturated with a variety of flavors, each of which harmoniously complements the salad composition, highlighting the tender pulp of the boiled pork tongue.

Ingredients

• Pork tongue - 700 g
• Prunes - 100 g
• Carrot - 1 pc.
• Fresh cucumber - 1 pc.
• Small pickled cucumbers - 4 pcs.
• Champignon mushrooms - 60 g
• Onion, medium head - 1 pc.
• Garlic - 1 clove
• Mayonnaise - 60 g
• Dried coriander - 1 teaspoon
• Hot red pepper - 0.5 tsp
• Black pepper - 0.5 tsp
• Vegetable oil - 100 ml
• Salt - 0.5 tbsp. spoons
• Bay leaf - 3 pcs.
• Peppercorns - 5 pcs.

Directions

1. Pour the tongue with 2 liters of water, add the rest of the ingredients. Cook for 2 hours.
2. Immediately send the finished tongue from the hot broth to cold water and peel off the upper hard skin from it.
3. For a salad, you will need about 300 g of the tongue. Cut off the required amount.
4. Cut the tongue into fairly large cubes.
5. Grind mushrooms, onions, then fry them.
6. Grate the carrots.
7. Add to it the garlic squeezed through the press, all the spices.
8. Heat up the oil well. Give them carrots. To this add fried mushrooms with onions. Mix everything.
9. Coarsely chop prunes. Grind 2 types of cucumbers.
10. Combine pork tongue, carrot-mushroom mixture, prunes and cucumbers. Sprinkle everything with mayonnaise.
11. Salad with pork tongue is ready. It remains to put it in a salad bowl, decorating with any components that make up the salad.
12. The salad was nutritious, but not heavy. Try it, bon appetit!