Salad with tongue and carrots
Description
The recipe won't take much time. The tongue and carrot salad turns out to be hearty and very tasty. The mild flavor of the tongue goes well with pickled cucumbers, sweet carrots, and onions. Garlic adds a slight spiciness and aroma. You can use either beef or pork tongue. To speed up the cooking process, boil the tongue in advance. This salad is perfect for a festive table. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making the salad.
- 2
Step 2
Pour cold water over the tongue and let it stand for 40-60 minutes. Then drain the water.
- 3
Step 3
Place the tongue in fresh water. Put it on the stove and bring to a boil. Season with salt to taste, add bay leaf and black peppercorns, and cook the tongue until tender, about 2–2.5 hours.
- 4
Step 4
Take the hot tongue out of the pot, rinse it with cold water, and remove the skin.
- 5
Step 5
Peel the carrots, wash and grate on a Korean carrot grater. Place in a frying pan.
- 6
Step 6
Pour a little sunflower oil and simmer the carrots for 7-8 minutes, stirring occasionally.
- 7
Step 7
Peel the onion, wash it, and slice into half-rings. Place in a frying pan.
- 8
Step 8
Fry in oil until translucent.
- 9
Step 9
Place the carrots in a salad bowl.
- 10
Step 10
Add the fried onion.
- 11
Step 11
Slice the boiled tongue into strips and add to the salad.
- 12
Step 12
Cut the pickled or marinated cucumbers into thin strips as well.
- 13
Step 13
Chop the garlic and add it to the salad.
- 14
Step 14
Season the salad with salt and pepper and dress with mayonnaise.
- 15
Step 15
Mix all the salad ingredients.
- 16
Step 16
The salad with tongue and carrots is ready. Serve as an appetizer.