Tongue salad
Description
Minimum effort — excellent result. If you replace the mayonnaise in this salad with olive oil, it will be perfect for those watching their figure. Preparation: Place the tongue in a saucepan, cover with cold water, and simmer over low heat until cooked. Add salt, peppercorns, carrot, and onion near the end of cooking. Once done, transfer the tongue into cold water and remove the skin. Place the cleaned tongue back into the broth it was cooked in, bring to a boil, then cool and cut into thin strips. Cut celery into thin strips, briefly boil in salted water, then let cool. Cut lettuce leaves and anchovies into thin strips. Slice the boiled beet into rounds. Mix all ingredients in a salad bowl, add mayonnaise, and stir again. Peel the tomatoes, finely chop, and place on top of the salad. Can be served immediately.