Salad
Description
The salad is quick and easy to prepare. Of course, the tongue should be boiled in advance—it can be beef or pork. Green onions can be substituted with white salad onions, red, or purple ones. Regular white onions can be marinated. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for making the salad.
- 2
Step 2
Slice the boiled tongue into strips, or cut it as desired. I cut mine into thin strips. Let me remind you how to cook the tongue. If it's pork tongue, soak it in cold water for about one to one and a half hours. Then drain the water, add fresh water, and place the pot on the stove. Bring to a boil, reduce the heat, skim off the foam, and simmer the tongue until tender, about 60–90 minutes. Add salt to taste, bay leaf, and black peppercorns to the water. Once cooked, remove the tongue from the pot while still hot and rinse it under ice-cold water. Immediately peel off the skin.
- 3
Step 3
Boil the potatoes in salted water, cool, peel, and grate on a coarse grater.
- 4
Step 4
Wash the green onions and finely chop them.
- 5
Step 5
Boil the eggs hard. Place them in a saucepan, cover with water, and cook for 10 minutes from the moment the water begins to boil. Then remove, rinse under cold water, cool, peel, and grate.
- 6
Step 6
Grate any hard cheese of your choice.
- 7
Step 7
Layer the salad in the following order: potatoes, tongue, green onions, eggs, and cheese. Spread mayonnaise on each layer except the last one. Wash the pomegranate, peel it, and garnish with the seeds.