Salad with Tongue and Capers

Salad 779 Last Update: Feb 23, 2021 Created: Feb 20, 2021 0 0 0
Salad with Tongue and Capers
  • Serves: 6 People
  • Prepare Time: 2 hours 30
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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When no one here had ever heard words like "prosciutto" and "jamon", the language was the most refined of domestic meat products. Compared to the rest of the body of Soviet cows, it was incredibly expensive, and it was not easy to get it. But even now, when meat counters are bursting under the weight of various hams and sausages, we continue to tenderly love our native language.

Ingredients

Directions

  1. Wash your tongue thoroughly, put it in a large saucepan, fill it with boiling water and cook for 1.5-2 hours (depending on size). Immediately lower the finished tongue for 1–2 minutes. in cold water - this will help remove the skin from the tongue with a stocking. Dry. Cut off excess meat at the base of the tongue, cut the rest of the flesh into thin strips.
  2. Wash the beets with a brush, bake in the oven at 180 ° C, 20 minutes. Then cool and peel.
  3. Cut the cucumber into strips. Place it in a colander set over a bowl, sprinkle with salt and let sit for 30 minutes. Peel and core the apples, cut into strips, sprinkle with lemon juice. Combine the cucumber with the apple, tongue and capers.
  4. In a separate bowl, combine mayonnaise with mustard, salt, and pepper. Pour this mixture over the salad and stir. Serve on lettuce leaves with baked beets.

Salad with Tongue and Capers



  • Serves: 6 People
  • Prepare Time: 2 hours 30
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

When no one here had ever heard words like "prosciutto" and "jamon", the language was the most refined of domestic meat products. Compared to the rest of the body of Soviet cows, it was incredibly expensive, and it was not easy to get it. But even now, when meat counters are bursting under the weight of various hams and sausages, we continue to tenderly love our native language.

Ingredients

Directions

  1. Wash your tongue thoroughly, put it in a large saucepan, fill it with boiling water and cook for 1.5-2 hours (depending on size). Immediately lower the finished tongue for 1–2 minutes. in cold water - this will help remove the skin from the tongue with a stocking. Dry. Cut off excess meat at the base of the tongue, cut the rest of the flesh into thin strips.
  2. Wash the beets with a brush, bake in the oven at 180 ° C, 20 minutes. Then cool and peel.
  3. Cut the cucumber into strips. Place it in a colander set over a bowl, sprinkle with salt and let sit for 30 minutes. Peel and core the apples, cut into strips, sprinkle with lemon juice. Combine the cucumber with the apple, tongue and capers.
  4. In a separate bowl, combine mayonnaise with mustard, salt, and pepper. Pour this mixture over the salad and stir. Serve on lettuce leaves with baked beets.

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