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

  1. 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.
  2. Boil potatoes in their skins, drain the water, cool slightly.
  3. Peel and cut into cubes.
  4. Cut the tongue into strips.
  5. 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.
  6. Add cooked chilled green beans to the salad.
  7. Boil carrots until tender, peel, cut into cubes, add to salad.
  8. Open a jar of beans, drain the liquid, add the beans to the salad.
  9. Open the olives, drain the liquid, add the olives to the salad.
  10. Finely chop the pickled cucumbers and add to the salad.
  11. Chop the Chinese cabbage and add to the salad.
  12. 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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