Hearty Tongue Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 beef tongue (s) or 4 pork tongues
- 1 onion (s)
- 4 cucumber (s), sour
- 2 tablespoon vinegar (spicy vinegar)
- 1 tablespoon dill, tips
- 100 g mayonnaise
- salt
- possibly Tabasco
Print Recipe
Pin Recipe Instructions
- Boil the beef tongue or pork tongues in salted water (except for pickling tongues) for about 2.5 hours, quench with cold water and peel off.
- After cooling, cut into small strips. Add the chopped onion, cucumber cut into strips, dill tips and mayonnaise and season well with the spicy vinegar. Let it infuse for about 1 hour in a cool place, stir well and season with vinegar, salt and Tabasco if necessary.
- Tip: I always use the back half of the tongues with this salad because they are a bit streaky and therefore more juicy. You can also add apple pieces, tomato pieces, diced peppers, etc. to this salad. There are no limits for your creativity.
- Tastes very good with fresh bread or rolls.
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