Fennel with Apple and Tongue Salad À La Gabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 375 g tonue (s), cured, in thick slices
- 1 onion (s)
- 75 g pickled cucumber (s)
- 1 apple
- 125 g mushrooms
For the marinade:
- 2 tablespoons oil
- 3 tablespoon white wine vinegar
- 0.5 ½ lemon (s), add the juice
- 2 teaspoons horseradish, grated
- salt
- Black pepper
- some sugar
- 2 tablespoon herbs, chopped (e.g. parsley, dill, chives)
Also:
- 4 tuber / s fennel
Print Recipe
Pin Recipe Instructions
- Slices of tongue into pieces, onion into slices. Dice the pickles. Divide the apple into thin wedges. Quarter the mushrooms. Put in a bowl.
- Mix the marinade ingredients and season to taste. Pour everything over the salad ingredients. Let it go for a while.
- In the meantime, wash and clean the fennel and cut off the roots. Carefully peel off the leaves. Fill the lettuce into 4 undamaged leaves. Save the remaining fennel for another dish.
- Tip: You can also prepare the tongue salad with an egg and herb sauce: Mix 1 cup of skimmed milk yoghurt with 4 tablespoons of mayonnaise, salt, pepper, 2 chopped eggs and herbs.
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