Salad with tongue and pineapple
Description
Perfect for everyday meals. In fact, boiled tongue and pineapple have already become common ingredients. With just a few simple components, you can prepare a wonderful salad suitable for both weekday and festive tables. Use any type of tongue you prefer or have available. If you'd like a slightly tangy salad, use fresh pineapple; otherwise, canned pineapple will work fine. If the tongue is boiled in advance, the salad will take only minutes to prepare. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients for making the salad.
- 2
Step 2
Boiled tongue cut into small cubes. Place in a salad bowl. Let me remind you how to cook the tongue. Put pork, calf, or beef tongue into a saucepan and pour over with hot water. Bring to a boil, skim off the foam, add salt, bay leaf, and whole peppercorns. Simmer the tongue over medium heat until tender, 1.5–2 hours. Remove the tongue from the pot while still hot, rinse under cold water, and peel off the skin.
- 3
Step 3
Grate any hard cheese. Add to the tongue.
- 4
Step 4
Dice canned or fresh pineapple and add to the salad.
- 5
Step 5
Peel and wash salad onions or regular bulb onions, then place them in boiling water for 5-6 minutes to remove bitterness. Add to the salad.
- 6
Step 6
Season the salad with salt and pepper, then dress with mayonnaise.
- 7
Step 7
Mix all the salad ingredients.
- 8
Step 8
The tongue and pineapple salad is ready. It can be served as an appetizer.