Calories: Not specified
Cooking time: Not specified

Tongue salad is an incredibly tasty and very original appetizer. By definition, such dishes cannot be banal and homemade, since the tongue, despite the fact that it belongs to the category of offal, is a delicacy.
This salad with boiled tongue perfectly combines quite simple ingredients, and the result is a hearty, light, delicious salad with tongue and pickled cucumbers. The salad dressing is no less interesting. Unlike classic ready-made sauces, the recipe involves a quick and unique homemade sauce based on natural yogurt with the addition of lemon juice and soy sauce. I would like to draw your attention to this one too.
For the salad, you can use either pork or beef tongue, the main thing is that it is chosen correctly and then cooked. You just need to understand that beef tongue takes longer to cook than pork tongue, and before cooking it must be pre-soaked to remove the specific smell.

- boiled tongue (pork, beef) – 200 gr.,
- cucumber (salted or pickled) – 1-3 pcs.,
- apple (sweet and sour variety) – 1 pc.,
- chicken egg (table egg) – 2 pcs.,
- leaf lettuce (can be a mix) – 0.5 bunch,
- green onion – 1-2 feathers,
- natural yogurt – 3 tbsp.,
- sauce (soy) – 0.5 tsp,
- lemon juice - to taste,
- sesame seeds - to taste.

Step-by-step recipe with photos:

Dry the washed lettuce leaves and chop them finely.




We thoroughly rinse the fresh tongue from mucus, then put it in a saucepan, add salt to taste, some spices and roots for flavoring. Pour hot water and cook the tongue over low heat until tender, skimming the foam from the surface of the broth from time to time.
Quickly cool the finished tongue and clean it of the white film, then carefully cut it into strips.




Cook the eggs until hard, about 7-8 minutes (from the moment the water boils). Then we clean and grind them on a grater.




Three apples on a coarse grater. Try this one, which is no less tasty.

How can you once again please and surprise your guests? A tongue salad can be a sensation and this dish can be called a delicacy. A distinctive feature of the salad is its unusual taste and high nutritional value. Beef tongue itself is already a delicacy. Combined with the rest of the ingredients, you get a culinary masterpiece. There are several basic cooking options, which we’ll talk about.

Preparing the ingredients

We start preparing any dish by preparing the necessary ingredients. Language is not a frequent guest on our tables, so it needs to be bought. We give preference to fresh, good quality product. It is used already boiled. In this regard, we begin preparations in advance. We wash the tongue and remove all unnecessary components (neck part).

Then place it in cold water for about one hour. Next, transfer it to a saucepan with clean water and put it on the fire. When the liquid boils, add all the accompanying ingredients (roots, onions, bay leaves, peppercorns and salt). Do not forget to remove the resulting foam. Beef tongue is cooked for about 3 hours, veal and pork tongue a little less. Then we take it out of the pan and remove the top film. It's better to do this before it cools down. Now from this product you can prepare a salad with tongue and pickled cucumbers.

Simple and tasty

Let's start with the simplest recipe. However, this simplicity does not make the dish less original. You can prepare a tongue salad for any occasion. Such a dish will only decorate the New Year's table. So, cut the beef tongue into thin slices. For a salad you will need about 200-300 grams of this product. You also need to take two medium-sized boiled carrots, two boiled potatoes, 50 grams of pickled cucumbers, 20 milliliters of vinegar, 40 milliliters of oil and a little boiled celery root.

We use a boiled egg and herbs to decorate the dish. Salad with tongue and pickled cucumbers is very easy to prepare. Add all the diced vegetables to the tongue. Salt and pepper to taste. We use vinegar and oil as a dressing. Decorate with herbs and halved boiled eggs. You can make a salad with pork tongue. This does not change the cooking technology.

with cheese

If you want to try a more original dish, then the following recipe is exactly what you need. Walnuts, which are included in the composition, in combination with cheese, give the salad a piquant taste. You will need 500 grams of beef, 1 sweet pepper, 100 grams of hard cheese, 5 medium-sized pickled cucumbers, 3 boiled eggs, 50 grams of fried and chopped walnuts, 4 small potatoes, mayonnaise, salt and 1 red onion.

Cut the tongue, peppers and cucumbers into cubes, but not very large. Boil the potatoes and grate them. We do the same with eggs and cheese. This is a layered salad with tongue and pickled cucumbers. First, add the potatoes. Be sure to coat each layer with mayonnaise. If necessary, add salt and pepper. Next comes the red onion, chopped as finely as possible. Then lay out a layer of half the tongue. By the way, the salad with pork tongue is no less tasty. The fourth layer is sweet pepper. Next add cucumbers and cheese. The next layer will be the rest of the tongue. Boiled eggs complete our dish. Decorate the salad with nuts, sprinkling them on top. Here's a salad with tongue. This is a New Year's holiday recipe, or for the daily menu - it's up to you. But in any case, he is worthy of all praise.

Salad with green peas

The next dish is less filling because it doesn't have potatoes. One of the main flavor roles here is played. To prepare, you need to take 300 grams of tongue, 2 pickled cucumbers, 2 chicken eggs, 100 green peas, 50 grams of green onions and salt.

Salads with tongue are delicious with mayonnaise (100 milliliters). Cut the pre-boiled tongue into small cubes and place in a salad bowl. We also add chopped cucumbers to it. Next come boiled eggs, which we also cut finely. chop and add to the rest of the ingredients. The final touch will be green peas. Mix everything well and season with mayonnaise.

Unusual and original

For the following recipe you will need a minimum amount of ingredients: pepper, tongue, cucumber, egg. The salad turns out unusual thanks to the dressing. It consists of 200 grams of mayonnaise and horseradish with beets (50 grams). Cut the tongue (300 grams), cucumbers (4 pieces) and pepper (2 pieces) into thin strips. Three eggs (3 pieces) on a grater. Place these ingredients in a salad bowl and season with a mixture of mayonnaise and horseradish. Serve it on lettuce leaves, garnished with herbs.

Salad for true gourmets

Only true gourmets will be able to appreciate the taste of the next dish. To prepare it, you need to take 500 grams of pork tongue, one pear, one stalk of celery, 300 milliliters of semi-sweet white wine, 1 fennel, 20 quail eggs and a bunch of parsley. How to prepare unusual salads with tongue? They turn out delicious if you use interesting ingredients, like in this recipe.

But don’t overdo it, all products should be combined. For dressing in this dish we use one lemon, olive oil and salt. Cut the pear into two halves and put it in wine for 20 minutes. Cut the boiled tongue into medium-sized cubes. Chop celery, fennel and parsley into small pieces. We take out the pear and chop it too, but not too much. Boil the eggs, peel and cut into cubes. Place all ingredients in a salad bowl. Separately, make the dressing by mixing olive oil and lemon juice and zest. Add it to the salad and mix. This dish should be served immediately.

Tongue with pickled onions

This recipe is suitable for both a holiday table and a simple family lunch. Take 150 grams of tongue (any kind), one small onion, 2 pickled cucumbers, black pepper, chopped herbs (cilantro, parsley), two tablespoons of ketchup and the same amount of vegetable oil.

We will marinate the onions in a mixture of sugar, vinegar, salt and boiling water. We take proportions at our discretion. We start by preparing the marinade. Pour the onion cut into half rings over it and leave for a while. Cut the tongue and pickled cucumbers into thin strips. Add chopped greens to these two ingredients. Season the salad with ketchup and vegetable oil. Sprinkle pepper and salt to taste. A simple salad with an unusual taste.

A simple delicacy

This is another simple but delicious salad. Tongue, mushrooms, cucumber and herbs - that's all you need to prepare it. As a dressing, you can use mayonnaise (if you like more nutritious foods) or vegetable oil, olive oil (if you like lower-calorie foods). Boil the tongue and cut it as desired (into cubes or strips). We cut the pickled cucumbers in the same way as the tongue. Cut the mushrooms into slices and fry in a frying pan. Mix the three main components of the salad and add the dressing. Sprinkle the dish with chopped herbs on top. There should be a lot of it, then the salad will turn out tasty and richer. You can use parsley and dill, and cilantro will add an oriental touch to the dish. The amount of each ingredient in this salad can be varied. Here you have the opportunity to show creativity and cook something unusual.

Beef tongue can be served as an independent appetizer; it is always tasty and presentable on the table. But you can also prepare all kinds of salads with it. Some people add it to Olivier instead of sausage; such a replacement will not only be tasty, but also much healthier.

But besides this use, you can prepare many other salads with tongue. I don't really like multi-ingredient, heavy salads, and beef tongue salad with pickles doesn't have too many ingredients, so it's on my holiday salad list. In addition, I like not to mix all the products, but to lay them in layers, coating them with a small amount of mayonnaise, that is, serve it in portions. I will tell you how to prepare the salad in my recipe, but how to serve it is up to you to decide.

For the salad, we take the necessary products according to the list.

It is best to boil the tongue in advance, for example the day before preparing the salad itself. The cooking time in the recipe does not include the time for boiling the tongue. Let me touch on this process briefly.

Cooking time depends on the age of the animal and, accordingly, on the size of the tongue. I boiled half of a beef tongue weighing about 500 grams, I used half of this weight for sandwiches, and the other half for salad. A piece of tongue was cooked for about 2 hours. Be sure to add onion, bay leaf, peppercorns and salt to the broth.

Remove the skin from the boiled tongue and let it cool. Store in the refrigerator until ready to use. For the salad, cut the tongue into thin strips.

Wash the Chinese cabbage leaves and wipe them with a towel or napkin to remove unnecessary moisture.

For the dressing, mix mayonnaise with crushed or finely chopped garlic.

We tear the pekinka leaves into small pieces with our hands and place them in a mold. You can add a little salt.

Now place the chopped beef tongue on the leaves.

Lubricate with mayonnaise and garlic dressing.

We also cut the pickled cucumber into thin strips.

We lay it with the next layer of our salad.

Eggs for salad also need to be boiled in advance. Cut the eggs into cubes.

Place the chopped eggs in the next layer at the rate of one egg per serving.

Once again, grease everything with mayonnaise.

Now we again tear the leaves of Chinese cabbage with our hands and place them on this mayonnaise layer.

The last layer is walnuts. To use in any salads, it is better to lightly fry the nuts in a frying pan, this makes them much tastier. Chop the roasted nuts not too finely and sprinkle them on top.

Now you can carefully remove the mold and apply the finishing touches of mayonnaise. You can use a regular bag, cutting off a corner, or a pastry bag.

That's all, the beef tongue salad with pickles is ready and can be served.

Enjoy your meal!

In order to prepare this dish, you will need a completely standard set of ingredients for the marinade and the salad itself. Ingredients:

Ingredients:

• Cucumbers (salted/marinated – 3 pcs)
• Tongue (beef, 300g)
• Onions (medium sized heads)
• Chicken egg (3 pieces)
• Green peas (250g)
• Vinegar (1 tbsp.)
• Mayonnaise (200g)

Recipe:

1. Unlike most recipes, this one involves first preparing the tongue. It must first be boiled properly, then cut into strips or thin layers, and then again divided into several parts. In any case, the end result should be pieces in the form of straws or slices. Before slicing, you need to cool it so that the division into portions is much easier.
2. Onions should also be prepared using a special technology. First you need to peel it and divide it into quarters. After this, cut it again, only this time into peculiar rings. Afterwards, place the chopped vegetable in a small bowl and pour in a small portion of vinegar. Now add boiling water. This procedure is aimed at removing bitterness from the vegetable, which can ruin the salad.
3. After the above steps, the onion must be cooled thoroughly and mixed with the tongue, which will also have cooled completely by this time.
4. As for another component, pickled cucumbers, they should also be cut into strips.
5. First boil the eggs, and then pour ice water directly into the shell so that it can be more easily separated from the protein. Then cut the eggs into small pieces, or pass through a small grater.
6. All the ingredients that you have prepared need to be combined and stirred in a single vessel. While stirring, add salt and pepper, keeping in mind that cucumbers and tongue already contain salt. Now that all the ingredients are mixed, add peas to them, and then season it all with mayonnaise.
7. After this, the cooking process itself is considered complete. Now is the time to divide the salad into portions and serve.

1. Be careful when cooking your tongue. It is worth paying attention to how much salt you add during this process, because later this ingredient will also have to be added to the salad again.
2. To make it easier for you to peel the eggs, immediately remove them from boiling water and rinse them with cold water.
3. Before cutting, removing cucumbers from the jar, you must thoroughly rinse them from the marinade.

As well as the protein and saturated fats that the body needs, which many fear due to the inertia of the old school in dietetics. But saturated fats are not as scary as people tend to think they are.

Choose salads with lots of vegetables and healthy oil in the sauce. This way, dishes with beef tongue will add to the range of light and healthy alternatives.

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How to properly cook beef tongue for salad

A brief algorithm for how to cook boiled beef tongue:

First add to boiling water for 20 minutes - Drain the broth - Second add to clean water + salt + spices + cook for 1.5-2 hours - Remove to very cold water for 10 minutes, but do not pour out the broth! - Clean the tongue for 1 minute and return it to lie in the hot broth where it was cooked for 5 minutes.

Let's tell you more about the seven secrets of a delightfully soft tongue.

1) How to prepare for cooking?

Wash thoroughly in cool water, scraping with a knife if necessary. Rub with half a lemon, squeezing the juice.

2) What do we cook with?

One large onion, salt and spices, for example, peppercorns, coriander beans, bay leaf. If desired, carrots (load at the same time as onions) and fresh herbs, which we add towards the end of cooking.

3) How and how much do we cook?

Place the tongue in boiling (!) water. Cook for 20-30 minutes over medium heat and completely drain the first broth. From a preheated kettle, pour hot water into the pan and put the tongue in it again. Add the spices and cook until tender - 1.5-2 hours, over moderate heat, covered. Salt after 1 hour of cooking (count from the second addition to the water).

4) How do we check readiness?

We pierce it deeply with a knife and evaluate the juice that comes out. A clear liquid flows out of the finished tongue, like meat broth.

5) How do we get the boiled tongue out and clean it in 1 minute?

Place the finished tongue in a bowl of cold water, placing it under the tap so that the water is constantly renewed. The best thing is to put it in a large bowl with water and ice cubes. Let the tongue cool for 10-15 minutes.

Don't pour out the broth! We will return the cleaned tongue to it so that after cooling in fresh water it will once again be saturated with aromas.

6) Clean beef tongue in 1 minute!

We take the piece out of the ice water and pry the loose skin with our fingers. Usually it comes off easily, in large pieces. If the process stalls, just lightly pry the skin with a knife.

7) Return the cleaned, boiled tongue to the reserved hot broth for 5 minutes. Take it out, let it cool, put it in the refrigerator.

Now we have the perfect preparation for the most delicious salads.

“Tender Spring” with beef tongue

Since we are publishing our favorites in the spring, let’s start with the most delicious spring composition.

We need:

• Beef tongue - ½ medium tongue (500-600 grams)
• Radish - 1 bunch
• Cucumber - ½ large or 1 medium
• Tomatoes - 1 pc. medium size
• Finely chopped dill - 1 tbsp. spoon or to taste

For the sauce:

• Sour cream - 2 tbsp. spoons
• Mayonnaise - 2 tbsp. spoons
• Garlic - 1-2 cloves
• Salt, black pepper - to taste

The preparation is simple: cut radish, cucumber and beef tongue into small pieces.

You can cut the tomatoes a little larger. If we use “cherry”, just cut it in half.

For the sauce, mix sour cream and mayonnaise, squeeze the garlic through a press, add salt, pepper, and beat with a fork.

Combine the chopped vegetables and tongue, pour in the sauce.

Secret of success!

We are not lazy to cut into cubes. In this salad, pieces that are similar in size come together most deliciously.

Meat station wagon “For all seasons”

This recipe with photos will delight men and meat eaters. Twice meat, very satisfying, available at any time of the year, with a light smoky note. Fans of smoked meats will find the most delicious dish.

We need:

• Beef tongue - ½ medium sample (500-600 grams)
• Smoked ham - 200 g
• Marinated mushrooms (white or any other) - 200-250 g

For the sauce:

• Olive oil - 2 tbsp. spoons
• Apple cider vinegar - 2 tbsp. spoons
• Salt, pepper - to taste

Cut the ingredients into strips, mix and pour in the sauce.

The sauce is pleasantly simple: oil + vinegar and whisk with a fork.

Secret of success!

If we use mushrooms other than porcini mushrooms, the liquid around which is slimy, rinse them in running cold water before slicing. A colander will help us!

This salad is so versatile that it can easily be paired with any new ingredient - from nut crumbs for those who like crunch, to pickled cucumbers, canned peas or corn and dill. Note that all these ingredients are also available all year round.

“Spicy” with cheese, cucumbers and almonds

For 2-3 servings we need:

• Beef tongue - 200 g
• Pickled cucumbers - 2-3 pcs. medium size
• Dutch cheese - 50 g
• Fresh porcini mushrooms - 2-4 pcs.
• White onion - 1 medium onion
• Mayonnaise - 2-3 tbsp. spoons
• Almonds - 1-2 handfuls

Today there will be no complicated salads, and this recipe is no exception.

Fry the onions and mushrooms for the longest time. The rest of the work is brief - cut cucumbers, tongue, onions and mushrooms into long, but not thick slices. The photo clearly shows which cut is suitable for this salad.

Fry the onions and mushrooms until softened and golden brown over moderate heat, without a lid. Heat the oil, first add the onions, after 1 minute the mushrooms and cook until cooked, stirring frequently.

Place the cheese in the freezer for a couple of minutes and let it cool for three minutes on a fine grater.

In a bowl, mix the ingredients with half the mayonnaise. Place on a plate in a heap, coat with the second half of mayonnaise and decorate with almonds, sticking them in a row at small intervals.

“Winter Sunny” with boiled carrots

Boil beef tongue (800 g) and carrots (300 g) and open canned corn (1 jar) - that's all we need in a simple recipe. It can brighten up the gloomiest winter days! Moreover, it is traditionally mayonnaise, so as not to scare off hungry men with classic tastes.

“Juicy luxury” with mushrooms and Korean carrots

One of our favorite salads for the holiday table. The ingredients are simple, available all year round in any supermarket, but skillful preparation will surprise you with the most delicious combination of flavors and textures.

We need:

• Beef tongue - 400 g
• Korean carrots - 200 g
• Raw champignons - 150 g
• Orange - 1 pc.
• Green peas - 2 tbsp. spoons
• Mixed salads or garden lettuce leaves (for serving in portions)

For the sauce:

• Olive oil - 3 tbsp. spoons
• Orange juice - from ½ large fruit
• Lemon juice - 1 teaspoon
• Mustard - ½ teaspoon
• Soy sauce - 1 tbsp. spoon
• Salt, black pepper

The main secret: first our sauce will be a marinade for mushrooms.

We cut the champignons into 4 parts. Mix all the ingredients of the sauce and pour over the sliced ​​champignons for 30 minutes.

Cut a couple of thin slices of tongue from the tip to decorate the dish. Cut the rest of the meat into thin strips.

Thoroughly peel the orange and cut it into slices. It is important to cut off all the skin! To do this, cut off the caps at the top and bottom and methodically cut off the peel in a circle to expose the juicy pulp. We will cut out whole slices from it, where a minimum of internal white films will remain. Don't chop it too much so as not to lose the juice from the orange and the expressive texture of the salad.

We cut Korean carrots crosswise if the threads are too long.

Combine the ingredients in a large bowl: tongue, orange, peas, pickled mushrooms, pouring one two-thirds of the sauce into the bowl. Mix thoroughly - together with the marinade sauce.

We will use the last third of the sauce to drizzle each serving when serving.

Place on plates, garnish with lettuce leaves and randomly drip the remaining sauce on top in a thin stream. Believe me, this luxurious and beautiful mix will not leave anyone indifferent!

“Soul of the party” with two types of cucumbers

This delicious salad is also known as tongue-twisting salad. Slicing into thin and long strips is the key to success even at the holiday table, when guests are already tired of snacks. And then a seemingly simple cast appears on stage with an unusual solution. It goes especially well with strong drinks due to pickled cucumbers

For 4 servings we need:

• Boiled tongue (cold) - 300 g
• Fresh cucumber - 300 g
• Pickled cucumber - 300 g

For the sauce:

• Sour cream - 150 g
• Mayonnaise - 2 tbsp. spoons
• Salt, pepper - to taste after tasting

How we do it.

An important point: it is better to use about a third of the length from the tip of the tongue. Maximum - the first half. The texture of this part is ideal for a holiday menu. We cut the cold meat into 0.5 cm plates, and then into strips of the same thickness.

Three cucumbers on a Korean carrot grater. These long vegetable noodles have all the deliciousness of a savory mix.

Combine and season the ingredients. After testing, salt and pepper the already seasoned dish.

Don't be alarmed: there will be a lot of juice. We find it very tasty. A kind of vinegar-smoked flavor, bright, but not heavy. Therefore, we do not drain the liquid, but serve the juicy composition in a salad bowl with a deep spoon for distributing portions. If you are concerned about this gravy, squeeze out the cucumber juice before adding the sauce.