Summary

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

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Instructions

1. Slices of tongue into pieces, onion into slices. Dice the pickles. Divide the apple into thin wedges. Quarter the mushrooms. Put in a bowl.
2. Mix the marinade ingredients and season to taste. Pour everything over the salad ingredients. Let it go for a while.
3. 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.
4. 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.