Beef tongue salads - 15 most delicious recipes with photos

In recent Soviet times, when this offal was in short supply, beef tongue salads were prepared strictly on holidays. Snacks with it are endowed with an exquisite taste, original, and healthy, as they differ in dietary properties. If you don’t know what kind of salad can be made from a beef product, then you’ve come to exactly the right place.

There are so many recipes for salad from the boiled delicacy that you’ll get tired of listing them. If you want to name the most delicious of them, you will get confused and won’t be able to. In the proposed selection you will find only very tasty, tender and quick options. Look in your refrigerator. A thrifty housewife will always have a jar of peas or beans, a piece of cheese, a handful of nuts, and cucumbers - salted or fresh. Take it out and cook it, they all work great on the tongue to create great dishes together.

How to properly cook beef tongue for salad

Preparing offal is a long process that requires knowledge. To make beef tongue intended for preparing salads soft, tasty and juicy, follow my advice.

Rinse the product with running water. Carefully scrape with a knife, removing mucus and other dirt.
Boil water and send the delicacy there. After 20 minutes, drain the liquid.
Boil the water in the pan again. Place the offal in boiling water. For taste, add a whole onion and carrot. Salt the broth, pepper, throw in a couple of bay leaves. No need to add salt yet.
Let the broth boil. Reduce heat and cook at a gentle simmer for about 2 hours, depending on the size of the product. After about an hour from the start of cooking, salt the broth.
You can make sure that the delicacy has become soft by puncturing it in the widest part. If clear juice flows out, turn off the burner.
Take it out and immediately throw it into a bowl of ice water, this trick will help you when cleaning.
After 10-15 minutes, remove the skin from your tongue and it will come off easily.
Return the cleaned meat back to the pot with the broth. Hold for 5 minutes, during which time the meat will be saturated with the aromas of seasonings.

Pork tongue salad with prunes, champignons and carrots without mayonnaise

Another option for those who prefer light, charming salads on the holiday table. If you opted for this recipe option, you will never be disappointed, it is instantly swept off the table, which has been proven repeatedly, and the hostess receives a million delights regarding her exquisite culinary abilities.

Required Products:

300 gr. – Pig tongue
150 gr. – Prunes
100 gr. – Champignons (fresh)
2 pcs. (large) – Carrots
1 PC. – Onion
Sunflower oil 0.5 cups
Salt, pepper to taste
3 pcs. – Bay leaf
3-4 cloves – Garlic

Preparation:

First of all, boil the meat. Wash, clean, put in a pan. Fill with cold water. Add salt, pepper, bay leaf. Boil for 1.5 hours.

Place on a plate and let cool slightly. Then remove the skin.

Cut into cubes, then place in a deep salad bowl.

Fresh champignons are cleaned of debris and washed. Cut into medium sized pieces. We also peel the onion and cut it into cubes.

Fry onions and champignons in a frying pan. Leave to cool.

Soak the prunes in boiling water for 10-15 minutes. Then drain the water. Place the prunes in a colander and rinse well with running water.

After all the water has drained, cut the prunes into quarters. If the fruits are large, you can make them smaller. Transfer to a salad bowl.

The next step is preparing the carrots. Peel the carrots and grate them on a grater designed for Korean carrots.

Salt and pepper. Squeeze the garlic cloves through a press.

Mix. Heat the sunflower oil in a saucepan. Scald the carrots with hot oil.

Mix carrots and fried champignons.

We put everything in a salad bowl, season with mayonnaise, mix, and let it brew for a while.

Can be put in the refrigerator. The chilled salad turns out especially tasty and richly aromatic!

Bon appetit!

Beef tongue salad - classic recipe

In the ever-memorable Soviet times, when we were not spoiled and did not know the recipes for most culinary delights, salad with beef delicacy was prepared simply, without any fuss.

Ingredients:

Beef tongue (ready) – 400 gr.
Red onion.
Carrots - a couple.
Pickled cucumber – 3 pcs.
Garlic – 2-3 cloves.
Black pepper, salt, oil for frying.

Step by step recipe:

Boil the meat by-product until soft in advance, let cool, and cut into strips. Chop the cucumbers and onion (in half rings). Chop the carrots on a Korean grater. Chop the garlic cloves.

Add a drop of oil to the pan and add the carrot slices. Fry over full heat for three minutes, stirring constantly. Transfer to a separate container and let cool.

Add language.

Combine with remaining components. Add some salt and pepper. Mix the snack thoroughly.

Beef tongue salad does not require dressing. Bon appetit!

Culinary secrets

Even the most complex beef tongue salad recipes do not require great cooking skills. All manipulations are simple, but sometimes take time. The biggest difficulty is boiling the tongue for use as an ingredient in a compound cold appetizer. In the material “How to cook beef tongue,” published earlier on our website, you will find step-by-step instructions that will make it easy to cook and clean the offal meat, and the result will be predictable. There you will also find a recipe for one of the most delicious salads with beef tongue: with prunes, nuts (hazelnuts) and canned champignons.

If for some reason you cannot get acquainted with the step-by-step technology for preparing boiled beef tongue, we will recall the main stages of this long but simple process:

Soak your tongue in cold water.
After half an hour, wash and fill with clean water. Cook until done for 2-4 hours (time depends on the size of the offal meat).
Half an hour before it’s ready, add spices and roots to the broth for taste and aroma, and add salt to it.
When the tongue can be easily pierced with a knife, place it in a pan of cold water.
After 15 minutes, peel off the skin - after the “contrast baths” it will come off in no time.

It is not necessary to use the finished tongue to prepare a snack right away - for 2 days it can calmly wait until you get your hands on it in the refrigerator.

When preparing a salad with beef tongue, consider the following points:

The later you dress the salad, the longer it will stay fresh. Only puff pastries are assembled in advance so that the ingredients have time to soak in the filling;
if the salad is not to be served warm, cool all ingredients before combining with the sauce, otherwise the food will quickly sour;
In any recipe, beef tongue can be replaced with pork tongue - the result will remain almost the same, but such a treat will cost less, and its preparation will take less time.

Beef tongue is combined with other types of meat, vegetables, nuts, cheese, mushrooms, some types of fruits and berries. It is not surprising that there are many recipes for salads from it. We have selected the most popular, traditional and unusual versions of this snack.

You may be interested to know what other delicious dishes can be prepared from beef tongue on weekdays and for the holiday table. The first material contains the simplest recipes, the second contains the richest and most refined ones. In these materials you will find, in particular, recipes for tongue salads with cucumber, champignons and eggs, as well as with porcini mushrooms, tomatoes and cheese.

Beef tongue salad with pickled cucumber - a simple recipe

Another example of a simple dish made from tasty and healthy offal from the recent Soviet past.

Take:

Boiled tongue – 300 gr.
Pickled cucumbers – 3 pcs.
Green peas – 250 gr.
Onion – 2 heads.
Table vinegar - a large spoon.
Mayonnaise – 150 gr.

How to cook:

Boil the beef product, cool. Cut into thin strips.
Chop the onion heads into half rings. Dilute the vinegar with boiling water and pour into a bowl with the slices. Marinate for about a quarter of an hour. Then remove, squeeze, place in a bowl with meat.
Cut the pickles into strips in the same way as your tongue.
Grate the boiled eggs using a large-mesh grater.
Combine all products, pour mayonnaise. Stir the appetizer and serve.

An old salad with a new twist – “Olivier” with beef tongue

What do you need:

boiled beef tongue – 0.4 kg;
crab meat (surimi) – 0.2 kg;
salted or pickled cucumbers – 0.2 kg;
carrots – 100 g;
potatoes – 0.4 kg;
chicken egg – 4 pcs.;
canned green peas – 0.25 kg;
soy sauce – 40 ml;
“Provencal” mayonnaise – 0.2 l;
red caviar (optional) – for decoration.

How to cook:

Cook and cool vegetables and eggs. Clean them.
Cut the tongue, crab meat, eggs, potatoes, carrots and pickles into cubes of the same size (optimally the size of a pea).
Place the prepared products in a “basin”, pour peas into them.
Mix mayonnaise with soy sauce, add this dressing to the rest of the ingredients, stir.
Place the salad among the bowls and place a small spoonful of caviar on top.

This salad is a symbiosis of the pre-revolutionary (original) Olivier recipe and the Soviet version of this appetizer. If you are thinking about what to cook from tongue for the New Year, you can safely opt for this recipe.

You can also find other Olivier salad recipes, including original, classic and modern, on our website “New Domostroy”.

Salad with tongue, fresh cucumber and egg

Cool, very tasty and simple salad with spicy dressing.

You will need:

Boiled beef tongue – 370 gr.
Egg.
Cheese (Parmesan) – 40 gr.
Fresh cucumber, large.
Table mustard, prepared horseradish - ½ small spoon each.
Mayonnaise – 50 gr.
Parsley – 3 sprigs.
Salt, pepper - a pinch.

Preparation:

Cut the pre-boiled tongue into strips.
Cut the cucumber in the same way as the beef product, into cubes.
Boil an egg hard, cut into large slices.
Finely grate a piece of cheese.
Chop the parsley stems.
Make a spicy dressing, mix horseradish, mustard, and mayonnaise in a bowl. Pepper, add a little salt.
Place the prepared ingredients in a bowl and add sauce.

Winter salad

Quite a spicy and high-calorie dish. In general, exactly what you need in the cold winter to minimally protect yourself from seasonal diseases and remove the feeling of hunger for a long time.

Ingredients:

Beef tongue - 1 pc.
Pickled cucumber - 1 pc.
Green peas - 300 gr.
Hard cheese - 150 gr.
Fresh tomato - 1 pc.
Mayonnaise - 250 gr.
Adjika - 1 tsp.
Garlic - 3 cloves
Salt, pepper - to taste

Preparation:

We clean the tongue, wash it and boil it until completely cooked. Remove the skin from the finished tongue, cool it and cut it into strips. Wash the cucumber and tomato and cut into strips. We cut cheese in the same way. We peel the garlic, wash it and pass it through a garlic press.

In a small plate, mix adjika and vinegar. The resulting sauce can be lightly salted and peppered to taste.

In a deep salad bowl, combine all the ingredients, season them with sauce, salt, pepper and mix everything well. Store the finished salad in the refrigerator.

Delicious beef tongue salad with fresh cucumber

Keep a fabulous simple salad for those savory eaters.

Take:

Tongue – 1 pc.
Fresh cucumber.
Bell pepper.
Red onion.
Parsley – 3 sprigs.
Garlic – 3-4 cloves.
Soy sauce – 2-3 spoons to taste.
Sesame oil.
Sesame seeds.
Ground pepper, salt.

Step by step recipe:

Boil the meat product, cool. Cut into thin strips.

Chop the red onion into half rings.

Place in a salad bowl, pour in soy sauce. Mix well to marinate the contents.

Cut the cucumber into cubes, as in the photo.

Cut out the seed pod from the red sweet pepper. Cut the vegetable pulp into strips.

Chop the garlic cloves into crumbs.

Chop the parsley sprigs.

Place the ingredients in the previously marinated tongue. Pour sesame oil to taste. Pepper, mix well. Taste the salad for salt and add if necessary.

When serving, sprinkle with sesame seeds.

Holiday salad

Required ingredients for preparation:

pork tongue - 1 pc.
pickled mushrooms – 180 g
chicken eggs – 3 pcs.
red onion – 2 pcs.
Adyghe cheese – 150 g
sunflower oil
pitted olives
mayonnaise
spices

Preparation:

Boil the pork tongue and cut it into thin strips. Cut Adyghe cheese into cubes. Cut mushrooms (preferably champignons) into slices. Cut the onion into half rings and lightly fry.
Boil the eggs and chop finely. As a dressing, mix mayonnaise with spices. Combine all ingredients. Drizzle dressing mixture over salad. Mix well. Decorate the holiday salad with pitted olives.

Light salad without mayonnaise

Thanks to the spicy dressing of sour cream and mustard, you can easily do without mayonnaise.

Necessary:

Tongue – 250 gr.
Cucumber, fresh - the same amount.
Eggs – 2 pcs.
Dill, green onions - to taste.
Sour cream – 100 ml.
Mustard, sauce - 0.5 small spoon.
Salt.

Step by step recipe:

Boil the offal, cool, peel. Grind into strips.

Cut the fresh cucumber into small strips.

Chop the boiled eggs into small cubes.

Chop the sprigs of dill and the feathers of green onions.

Place all ingredients in a common salad bowl.

Make the sauce by mixing sour cream with mustard sauce and ground pepper. First add half a spoon, stir, taste. If you decide it's not spicy enough, add a little more.

Season the appetizer, stir. Taste again and adjust the taste for salt.

For a festive serving, beef tongue salad can be beautifully decorated using a culinary ring, as in the photo.

Cooking recipes

The editors of “Quick Recipes” have put together a selection of interesting recipes for preparing beef tongue salads. Each recipe for such a salad can confidently be called a godsend for both an experienced housewife and a pioneer cook. Moreover, the flavoring additives in these recipes can be selected solely to your taste.

Tongue and green cucumber salad

The salad has a delicate texture and a bright, specific taste. In addition, it is also very useful due to the content of microelements and vitamins.

Ingredients:

beef tongue - 500 gr.;
fresh cucumbers - 2 pcs.;
onions - 1 pc.;
black peppercorns to taste;
bay leaf to taste;
salt to taste;
soy sauce to taste;
lemon juice to taste;
sesame seeds - 1 tbsp. spoon;
garlic – 3 cloves;
sesame oil – 2 tbsp.

General characteristics:

Cooking time: 60 minutes;
Number of servings: 3;

Cooking method:

Wash your tongue, pour boiling water over it and set on fire for 3-5 minutes. Then pour out the water, rinse your tongue again, pour boiling water over it again and put it on low heat for 2-3 hours. Cook until done.
Take out your tongue, but don’t pour out the broth—it will come in handy later. Dip the boiled tongue in cool water for a few minutes and then remove the skin.
Later, dip your tongue back into the broth and let it cook for another 15–20 minutes. Add pepper, bay leaf, whole onion, and salt to the broth.
Once cooking is complete, cool the tongue completely. Next you need to cut the tongue into thin slices. Cut the cucumber into pieces.
Mix cucumbers with tongue in a salad bowl, add chopped garlic, add soy sauce and sesame oil, and add lemon juice. Sprinkle the finished salad with sesame seeds.

Salad with beef tongue and peas

Ingredients:

canned green peas - 1 jar;
fresh champignons - 200 gr.;
onion - 1 pc.;
chicken eggs - 3 pcs.;
pickled cucumbers - 2 pcs.;
parsley greens - 2 tbsp. l.;
homemade mayonnaise - 2 tbsp. l.;
Salt to taste;
freshly ground pepper mixture to taste;
vegetable oil for frying to taste;
beef tongue - 2 pcs.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 6;

Cooking method:

Cut the onion into half rings and fry in vegetable oil for a couple of minutes. Add chopped champignons and fry for another 5–7 minutes. Salt and pepper. Cool.
Boil the tongue in advance (2-3 hours), cover with cold water and peel. Cut into strips.
Boil the eggs for 10 minutes over medium heat. Cool and cut into cubes. Cut the cucumbers into strips.
In a salad bowl, mix tongue, fried mushrooms with onions, cucumbers, eggs, peas, chopped parsley. Salt, pepper, season with mayonnaise and mix. Serve in portioned salad bowls.

Salad with beef tongue and cucumber

Ingredients:

fresh cucumbers - 2 pcs.;
beef tongue - about 300 g;
eggs - 2 pcs.;
green onions - a small bunch;
parsley or dill - 5 sprigs;
salt, ground pepper - optional and to taste;
mayonnaise - to taste.

General characteristics:

Cooking time: 40 minutes;
Number of servings: 4;

Cooking method:

First of all, boil the main component of the salad - beef tongue. We carefully follow the instructions described here. Don’t forget to remove the skin from the freshly cooked tongue by placing it in a container of cold water.
After the preparatory work, we begin preparing the salad. After cooling completely, cut the tongue into strips or small cubes. Chop cucumbers in the same way.
Boil hard-boiled eggs in advance. Let them cool completely, then cut them into small cubes. Finely chop clean and dry greens with a knife.
We combine all the ingredients of the dish in one salad bowl. It is better to salt and season the salad with mayonnaise just before serving, so that fresh cucumbers do not have time to release their juice ahead of time. For a more piquant taste, you can use a mixture of sour cream and mustard.
We decorate the salad with beef tongue and fresh cucumber, herbs and bright cranberries.

Beef tongue salad with potatoes

Ingredients:

Boiled beef tongue - 100 gr.;
Pickled cucumbers - 2 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Potatoes - 4 pcs.;
Vegetable oil;
Mayonnaise to taste.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 1;

Cooking method:

The carrots should be washed, then peeled and cut into strips. Peel the onion, then cut into half rings.
Sauté onions and carrots in vegetable oil. At the end, add boiled tongue and fry a little. Cut pickled cucumbers into strips.
Combine everything and mix with mayonnaise. Place in portioned salad bowls and garnish with herbs.

Salad with tongue and mushrooms

Delicious, simple salad with beef tongue. To make the salad even more filling, use more eggs.

Ingredients:

Beef tongue – 200 gr.
Champignons - 100 gr.
Boiled eggs – 3 pcs.
Hard cheese – 50 gr.
Onions – 1 pc.
Fresh cucumber – 2 pcs.
Mayonnaise – 2–3 tbsp. spoons
Salt - to taste
Pepper - to taste
Lettuce leaves for decoration
Vegetable oil – 1 tbsp. spoons.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 2;

Cooking method:

First you need to boil the beef tongue. We clean the offal from the skin. Then cut into medium-sized strips.
Peel the onion and cut it into half rings. We also chop the champignons not very finely.
Lightly fry the mushrooms in vegetable oil. Add onions to the mushrooms and fry until slightly golden brown. Chop the eggs.
Cut hard cheese into strips. Cut the fresh cucumber into similar strips. Mix all ingredients. Salt and pepper. Season the salad with mayonnaise. Can be served immediately.

Cardinal salad with beef tongue

Ingredients:

beef tongue - 300 grams;
pickled cucumbers - 300 grams;
fresh cucumbers - 300 grams;
sour cream - 200 grams;
mayonnaise - 2 tbsp. spoons;
salt to taste.

General characteristics:

Cooking time: 45 minutes;
Number of servings: 3;

Cooking method:

Wash the beef tongue, scrape it well with a knife and boil in salted water for 2–2.5 hours, then peel off the film and cut into strips approximately 5 mm thick.
Grate fresh cucumbers lengthwise on a Korean carrot grater to form long “noodles.”
Also grate the pickled cucumbers using a Korean carrot grater. Combine sour cream with mayonnaise and mix until smooth.
Combine tongue and cucumbers in a salad bowl, season with dressing, add salt if necessary and stir. Serve immediately.

Beef tongue salad with pickles

This salad is a real flavor bomb, the dish is amazing and delicious, and it is prepared simply and very quickly.

Ingredients:

Beef tongue - 250 gr.;
Chicken eggs - 2 pcs.;
Pickled cucumbers - 1 pc.;
Mayonnaise - 100 gr.;
Beijing cabbage - several leaves;
Walnuts - 20 gr.;
Garlic - 1 clove;
Salt - to taste.

General characteristics:

Cooking time: 50 minutes;
Number of servings: 2;

Cooking method:

It is best to boil the tongue in advance, for example, the day before preparing the salad itself. Remove the skin from the boiled tongue and let it cool. For the salad, cut the tongue into thin strips.
Wash the Chinese cabbage leaves and wipe them with a towel or napkin to remove unnecessary moisture. For the dressing, mix mayonnaise with crushed or finely chopped garlic.
We tear the pekinka leaves into small pieces with our hands and place them in a mold. You can add a little salt. Now place the chopped beef tongue on the leaves. Lubricate with mayonnaise and garlic dressing. We also cut the pickled cucumber into thin strips.
We lay it with the next layer of our salad. Eggs for salad also need to be boiled in advance. Cut the eggs into cubes. Place the chopped eggs in the next layer at the rate of one egg per serving. Once again, grease everything with mayonnaise.
Now we again tear the leaves of Chinese cabbage with our hands and place them on this mayonnaise layer. The last layer is walnuts. To use in any salads, it is better to lightly fry the nuts in a frying pan, this makes them much tastier. Chop the roasted nuts not too finely and sprinkle them on top.
Carefully remove the mold and apply the finishing touches of mayonnaise. You can use a regular bag, cutting off a corner, or a pastry bag. Beef tongue salad with pickles is ready and can be served.

How to prepare a salad with beef tongue and bell pepper, tomato, cheese

Required:

Boiled delicacy – 200 gr.
Canned mushrooms (champignons) – 50 gr.
Bell pepper.
Tomato.
Pitted olives.
Cheese – 50 gr.
Lemon juice - a tablespoon.
Olive oil – 2 tablespoons.
Pepper, salt.

Preparation:

Divide the boiled offal into cubes.
Chop the pickled mushrooms into cubes. Chop the tomato in the same way.
Remove the seeds with partitions from the pepper and cut into strips.
Grate hard cheese with coarse shavings.
Place the ingredients in a bowl, pour in a mixture of olive oil and lemon juice.
Throw in the spices, stir and bring to the table. If you decide that the spiciness is not enough, add pickled onions to the recipe.

Salad "Monday"

A salad with such an intriguing name is one hundred percent suitable as the first breakfast of a new working week. It is very easy and simple to prepare, and its pleasant taste will help you get ready for work and give you positive emotions for the whole week.

Ingredients:

Pork tongue - 1 pc.
Mushrooms - 200 gr.
Mustard - 1 tsp.
Vegetable oil - 1 tbsp. l.
Mayonnaise - ½ tbsp.
Greens to taste

Preparation:

Boil the tongue, peel and cut into strips. Also cut the mushrooms into strips and fry them in vegetable oil.
Mix mayonnaise with mustard. Finely chop the greens. Now mix all the ingredients and season with mayonnaise and mustard dressing.

Language salad with mushrooms and pickled cucumbers

Another wonderful version of your favorite snack.

Compound:

By-product – 100 gr.
Champignons – 80 gr.
Bulb.
Pickled cucumber.
Fresh cucumber.
Oil for frying, salt, pepper.
Mayonnaise – 80 gr.

Cooking:

Roughly chop the mushrooms and onions. Fry in a frying pan in a small amount of oil.
Cut the delicacy product cooked the day before into cubes.
Grate the pickled and fresh cucumber on a coarse grater.
Combine the ingredients in a salad bowl, pour over the mayonnaise sauce, and mix.

New Year's Salad

New Year is one of the most favorite holidays. It is quite natural that to celebrate it, each of us strives to prepare the most delicious and original dishes. The “New Year’s” salad can easily be classified as such. Firstly, because of its unsurpassed taste, and, secondly, because with the help of its ingredients the salad can be decorated in any way you like.

Ingredients:

Pork tongue - 1 pc.
Chicken eggs - 5 pcs.
Prunes - 100 gr.
Hard cheese - 100 gr.
Walnut - ½ tbsp.
Mayonnaise - 250 gr.

Preparation:

Wash the tongue, boil it, clean it and cut it into cubes. Steam the prunes and cut each dried fruit in half. Three eggs on a coarse grater.
Now you should mix all the prepared ingredients and season with mayonnaise. The salad is almost ready.
Grate the cheese, chop the nuts and sprinkle them on the salad itself. Some of the nuts and prunes can be used as decoration.

Salad with nuts and prunes

A festive version of the salad, when you want to cook something unusual and original. Snacks with prunes and nuts are always a hit

Necessary:

Boiled tongue – 300 gr.
Mushrooms – 300 gr.
Onion.
Nuts (hazelnuts, walnuts) – 50 gr.
Prunes – 50 gr.
Butter – 50 gr.
Mayonnaise sauce – 200 gr.
Salt, ground pepper.

How to cook:

If the prunes are dry, steam them with boiling water for a quarter of an hour. After draining the liquid, cut the pulp into strips.
Fry the nuts in a dry frying pan, then crush them into crumbs.
Cut the mushrooms into slices and the onions into small cubes. First fry the onion slices, then add the mushrooms to the frying pan. Fry until the liquid has completely evaporated and is beautifully browned.
Divide the pre-cooked offal into strips.
Place the ingredients in a salad bowl and season with sauce. Stir and take the first sample. For a festive serving, garnish the appetizer with herbs and chopped nuts.

Tongue Garden Salad

This dish received such a fancy name because it contains tongue and vegetables that are grown in every garden. It is preferable to prepare this dish in the summer so that the vegetables have the highest possible content of vitamins and other nutrients.

Ingredients:

Potatoes - 6 pcs.
Carrots - 1 pc.
Pork tongue - 220 gr.
Quail eggs - 10 pcs.
Greens (onion, parsley, dill) - 1 bunch
Mayonnaise - 300 gr.
Vegetable oil - 75 ml.
Salt, ground black pepper, sesame seeds - to taste

Preparation:

Wash the pork tongue thoroughly, boil until fully cooked, cool and cut into small cubes. Boil, cool and peel the potatoes and eggs. Grate the potatoes on a coarse grater, and finely chop the eggs into cubes. Wash, dry and finely chop the greens. Peel the carrots, wash them, grate them on a coarse grater and lightly fry them in a frying pan.

The “Tongue Garden” salad is laid out in layers.

The first layer is potatoes;
The second layer is greenery;
The third layer is pork tongue;
The fourth layer is eggs;
The fifth layer is carrots.

Coat each layer of salad with mayonnaise, lightly salt and pepper to taste.

To make the salad look more interesting, it can be laid out in the form of some vegetable, for example, carrots.

Before serving, the Tongue Garden salad should be kept in the refrigerator.

Boiled tongue and Korean carrot salad

The appetizer will not be lost among the holiday dishes, as it looks bright, appetizing, and has an unforgettable piquant taste.

Compound:

Boiled offal – 400 gr.
Champignons – 150 gr.
Peas - 2 large spoons.
Korean carrots - a large spoon.
Orange.
Lettuce leaves.

For the marinade:

Juice from ½ orange.
Mustard – ½ teaspoon.
Soy sauce - large spoon.
Olive oil -3 tablespoons.
Lemon juice - teaspoon.
Pepper, salt - a pinch.

How to do:

Combine all the ingredients for the marinade in a bowl. Rub it. Place the champignons, divided into 4 parts, into the sauce. Leave for half an hour.
Separate several plates from the tip of the tongue to decorate the snack and set aside. Cut the rest of the meat into strips.
Cut long sticks of Korean carrots to make it easier to eat.
Peel the orange from seeds and partitions. Divide the clean pulp into slices.
Place pickled mushrooms, tongue, peas, orange slices, and Korean carrots in a container.
Season with the remaining marinade. Don't add everything at once; you'll probably need less.

A simple recipe for vegetable salad with bell peppers

Delicious summer-style bright healthy salad with tongue and bell pepper. Every housewife should have this simple recipe in her notebook.

Ingredients:

200 g beef tongue;
2 fleshy tomatoes;
2 fresh cucumbers;
1 onion;
1 bunch of fresh parsley;
2 bell peppers;
3-4 tbsp. salad mayonnaise;
1 tsp sea salt;
¼ tsp. ground black pepper.

Wash the vegetables thoroughly and dry them with a napkin. Remove the center and tail from the peppers. We wash off the seeds and chop the pulp into short pieces.

Rinse the cucumbers and tomatoes and dry them. Cut into thin half rings. It is better to take fleshy tomatoes so that the salad does not drip.

Advice! If you wish, you can cook the concasse tomatoes and only then cut them. To do this, pour boiling water over the tomatoes for 1 minute, after making two cuts on the top of the fruit. Remove the skin, cut out the stalk, cut into 4 parts. All that remains is to cut out the cores with seeds and the concasse tomatoes are ready.

We cut the tongue into cubes or strips. Remove the skins from the onions, cut them in half, and cut each half into thin half rings. Dry the washed parsley and chop finely.

Now all that remains is to mix all the ingredients, add salt and season with mayonnaise. Serve the dish immediately with any side dish.

Layered beef tongue salad with cheese and pomegranate

In my notebook the snack is referred to as “Drops of Passion”. I don’t know where this name comes from. But once you try the salad at least once, your passion for the dish itself will fully manifest itself. And the guests, having tasted it, will not leave without compliments.

Required:

Tongue – 300 gr.
Potatoes – 4 tubers.
Onion – 2 heads.
Eggs – 5 pcs.
Cheese – 200 gr.
Mayonnaise – 150 gr.
Table vinegar – 2 teaspoons.
Sugar - a teaspoon.
Pomegranate – ½ fruit.

Preparation:

Cook the meat, eggs, and jacket potatoes in advance.
Grate the potatoes and eggs on a coarse grater. Grind a piece of cheese in the same way.
Chop the onion into small cubes, pour in vinegar, add sugar. Marinate for 10 minutes, then drain.
Chop the beef tongue into small cubes. Separate the pomegranate into grains.
Form the salad in layers, laying out in the following order: potatoes, deli beef, pickled onions, cheese. Sprinkle all layers with mayonnaise and add a little salt.
Garnish with pomegranate seeds and let the dish sit for at least 2 hours to soak thoroughly.

Salad "Makheevsky"

Like any other beef tongue salad, Makheevsky salad is very tasty and juicy. But the difference between him and his colleagues lies in the method of presentation. It should be served in portions, paying special attention to the appearance.

Ingredients:

Beef tongue - 200 gr.
Red beans - 200 gr.
Mayonnaise - 3 tbsp. l.
Korean carrots - 100 gr.
Onion - 1 pc.
Sugar - 1 tsp.
Balsamic, salt - to taste

Preparation:

Boil the beef tongue, remove the skin, cool and cut into strips. Boil the beans until fully cooked, drain the water and let them cool.

Peel the onion, wash it, cut it into thin half rings, add salt, sugar, lightly sprinkle with balsamic and leave to marinate for 20 minutes.

Now mix all the ingredients in one deep container, add salt, season with mayonnaise, mix thoroughly and put in the refrigerator for at least 40 minutes.

Place the finished salad in portioned cups and garnish with sweet pepper rings and saltine crackers.

Delicate and quick tongue and chicken salad “Gossip Girl”

Well, why not gossip if you really want to discuss the recipe for a great snack with a cool name.

We take:

Boiled tongue – 200 gr.
Chicken breast – 100 gr.
Tomato.
Bell pepper.
Eggs – 3 pcs.
Pickled cucumber, large.
Red onion.
Green onions - 3-5 feathers.
A clove of garlic.
Mayonnaise, salt, pepper - to taste.

Cooking method:

In the evening, boil the tongue, chicken, eggs.
Cut the offal into strips. Chop the chicken fillet into medium-sized cubes.
Roughly chop the bell pepper, cucumber, tomato, and eggs. Crush the garlic clove by passing it through a press.
Place vegetables and meat in a salad bowl. Pour in mayonnaise, pepper and salt. All that remains is to mix the dish and take it to the table.

A simple and delicious tongue salad with pickled cucumbers, potatoes and peas

Pork tongue salad can easily be classified as a festive dish that is not made every day, because the tongue is rightfully considered a delicacy. Wants to share with you a delicious recipe for an easy to prepare but very tasty salad. Be sure to delight your guests with this dish.

We will need:

Canned pork tongue - 1 jar
Potatoes - 2 pcs.
Pickled cucumbers - 4 pcs.
Green peas - 1 can
Mayonnaise - for dressing
Greens - a bunch
Salt, pepper to taste

Preparation:

Open a can of canned food. Cut the pork tongue into thin strips. Place in a deep salad bowl.

We take the pickled cucumbers out of the jar and place them on a napkin to drain off excess brine. Cut into thin strips and place in a salad bowl.

Wash the potatoes well. Boil in its jacket. Then drain the water, cool, peel and cut into cubes.

Lastly, open the jar of green peas, drain the liquid, and mix with the rest of the ingredients in the salad bowl.

Delicious salad with beans “Tbilisi”

The Tbilisi salad has several options, among which the tongue appetizer stands out, it turns out very tasty.

We take:

Canned red beans – 400 gr.
Bell pepper.
Beef tongue – 250 gr.
Garlic cloves – 3 pcs.
Salad onion.
Walnuts – 50 gr.
Parsley, cilantro - a bunch.

Refueling:

Sunflower oil – 50 ml.
Wine vinegar – 25 ml.

Cooking technology:

Remove the beans from the jar and add the bell pepper cut into medium cubes. Chop the garlic into crumbs and send it next.
Chop a red salad onion into half rings.
Cut the boiled tongue into cubes. Grind the walnut kernels into crumbs. Chop the cilantro and parsley.
Combine in a bowl, pour wine vinegar. Splash some oil. Stir well.