Salad with tongue and pine nuts
Description
The salad is quick and easy to prepare. You can use any boiled tongue for the salad; the only difference is that beef tongue has a firmer texture, while pork tongue is softer and more tender. You can use any leafy lettuce to your liking, but avoid cutting it with a knife. Lettuce leaves are very delicate, and a knife will crush and spoil them. The taste of the salad will vary depending on the type of cheese used. And if desired, you can add more pine nuts. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for the salad with tongue and pine nuts. Boil the egg and let it cool, wash the vegetables and herbs and dry them.
- 2
Step 2
Cut the boiled tongue into medium or small cubes and place in a bowl.
- 3
Step 3
Cut the fresh cucumber into cubes, the same size as the boiled tongue, and place it in the bowl as well.
- 4
Step 4
Peel the egg, chop it, and add to the bowl with the tongue and cucumber.
- 5
Step 5
Cut the hard cheese into small cubes and add to the salad.
- 6
Step 6
Mix everything, add mayonnaise, mix again, and refrigerate for 10 minutes.
- 7
Step 7
Tear the lettuce leaves into small pieces by hand and place them at the bottom of the salad bowl.
- 8
Step 8
Transfer the salad from the bowl to the lettuce leaves.
- 9
Step 9
Toast the pine nuts in a dry skillet until golden brown.
- 10
Step 10
Cool them and sprinkle over the top of the salad.
- 11
Step 11
Can be served at the table.