Spanish Salad with Tongue
by Editorial Staff
Delicious, hearty, and at the same time light salad with tongue, olives, asparagus beans, and vegetables in Spanish style.
Ingredients
- Tongue – 500 g
- Potatoes – 3-4 pcs.
- Carrots – 1-2 pcs.
- Asparagus beans – 200 g
- Canned beans – 1 can
- Black olives – 1 can
- Pickled cucumbers – 2-4 pcs.
- Chinese cabbage – 200 g
- Mayonnaise – 200 ml
- Salt to taste
- Pepper to taste
- Greens – 10 g
Directions
- Pour boiling water over the tongue, bring to a boil and cook over low heat for 1.5-2 hours until tender. 15 minutes before turning off the heat, add salt. Remove meat from broth. Peel.
- Boil potatoes in their skins, drain the water, cool slightly.
- Peel and cut into cubes.
- Cut the tongue into strips.
- Dip the asparagus beans in a pan with heated vegetable oil, pour in 50 ml of boiling water, simmer under the lid until the liquid evaporates, add salt, spices, fry for another 1-2 minutes.
- Add cooked chilled green beans to the salad.
- Boil carrots until tender, peel, cut into cubes, add to salad.
- Open a jar of beans, drain the liquid, add the beans to the salad.
- Open the olives, drain the liquid, add the olives to the salad.
- Finely chop the pickled cucumbers and add to the salad.
- Chop the Chinese cabbage and add to the salad.
- Season salad with tongue with mayonnaise, salt, pepper. Add finely chopped greens. Mix everything.
Delicious salad with the tongue is ready. Bon Appetit!
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