Tongue Salad with Walnuts

by Editorial Staff

This salad from the tongue, or rather, an appetizer, is suitable for both the daily table and the festive one. Thanks to the garlic and vinegar, the beef tongue acquires a sharpness, and the nuts set off its soft structure.

Ingredients

  • Beef tongue – 300 g
  • Bulb onions – 1 pc.
  • Walnuts – 0.5 cups (50 g)
  • Garlic – 1 clove
  • Mayonnaise – 2-3 tbsp
  • White wine vinegar – 1 teaspoon.
  • Salt to taste
  • Ground black pepper – to taste
  • Black peppercorns

Directions

  1. Prepare all the ingredients for the tongue and walnut salad. Pre-boil the tongue until tender, adding 1 onion and black peppercorns, 2-3 hours. Dip the boiled tongue into cold water, cool slightly and remove the skin.
  2. Chop the walnuts. Nuts can be crushed in a mortar, grinded with a blender or grated on a coarse grater.
  3. Garlic can be squeezed through a garlic press or grated on the finest grater. Add it to the nuts.
  4. Cut the chilled beef tongue into thin cubes or strips. To do this, first cut your tongue lengthwise into thin slices, and then each slice of meat into sticks.
  5. Combine beef tongue, garlic and chopped nuts, mix everything. Add spices – salt, black pepper.
  6. Add a spoonful of wine vinegar (you can substitute good quality apple cider vinegar).
  7. Season the salad with mayonnaise of your choice.
  8. Stir.
  9. Put the salad with tongue and walnut in a salad bowl and garnish with walnut halves. Serve chilled.

Bon Appetit!

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