Salad with spicy beef tongue and vegetables
Description
Perfect for everyday dining. Pork tongues boiled in a rich, spiced broth are delicious in flavor. They make an excellent appetizer or sandwich ingredient. So, cook a larger batch right away—you won't regret it. Garnish as desired and serve.
Instructions
- 1
Step 1
I always cook more tongues than needed, as they're delicious not only in salads but also as a snack or on sandwiches. So take as many as will fit comfortably in your multicooker or pot in a single layer. Rinse the tongues thoroughly and cover with water about an inch above them. Add a small onion broken into petals, several thin slices of fresh ginger (with the skin on), and a mixed peppercorn blend (the more diverse, the better). I always include Sichuan peppercorns for their slightly resinous aroma. Pour in four tablespoons of soy sauce, add sugar and a little salt—I use half a teaspoon.
- 2
Step 2
Bring the tongues to a boil, then reduce the heat and simmer at 85-90°C (185-195°F), without allowing to boil, for about an hour. I cook them in a multicooker using the "multicook" mode, which makes the tongues very tender and juicy. As soon as they're done, rinse the tongues under cold water and peel off the skin. Then return them to the broth and let them cool and absorb the flavor. Once cooled, remove the tongues from the broth and pat them dry slightly. Wrap any leftovers loosely in parchment paper and store in the refrigerator. They will keep well for 2-3 days. Strain the broth and use it for soups or cooking side dishes.
- 3
Step 3
Separate the iceberg lettuce into leaves, rinse with ice water, and dry thoroughly. Wet salad will ruin the entire flavor. Tear into medium pieces and place in a deep bowl.
- 4
Step 4
Thinly slice the red onion. Cut the eggs into wedges. Place in a salad bowl.
- 5
Step 5
Slice the tongues thinly, halve the cherry tomatoes. Place in a salad bowl.
- 6
Step 6
On top, arrange thinly sliced chili peppers and olive halves.
- 7
Step 7
For the dressing, mix soy sauce with vinegar and syrup. I've long used rosehip syrup for salad dressings. It blends well, has a mild aroma, and perfectly replaces honey. Add vegetable oil and toasted sesame seeds, and whisk the mixture thoroughly with a fork. Pour over the salad and let it sit at room temperature for about 10 minutes. Then refrigerate for half an hour—after that, it's ready to serve.
- 8
Step 8
When serving, sprinkle with chopped green onions and try to serve the salad by taking all the layers.