Salad with tongue and oyster mushrooms
Description
Perfect for everyday dining. When a holiday approaches, the question arises: what to prepare for the numerous cold salads and appetizers that are absolutely essential? Especially if you want to surprise and delight your loved ones. This recipe for a tongue and oyster mushroom salad is just the thing. A light yet satisfying salad. It's not often made due to the long cooking time required for the tongue, but that's precisely what makes it better—guests appreciate rare dishes more ;) Step-by-step photos will make the cooking process simple and clear for you. Cook with pleasure. Garnish as desired and serve.
Instructions
- 1
Step 1
The tongue should be boiled beforehand (pork tongue for about an hour, beef tongue for about three hours). After cooking, cool the tongue without removing it from the broth, placing the pot into a sink filled with cold water. Peel the cooled tongue and slice it into thin strips.
- 2
Step 2
Boil the eggs, cool them in cold water. Peel and cut into cubes. Set aside one yolk for garnish.
- 3
Step 3
Remove marinated oyster mushrooms from the jar, place in a colander, and rinse under cold water to remove the slime. Let drain.
- 4
Step 4
Cut the cheese into thin strips.
- 5
Step 5
Finely chop the herbs.
- 6
Step 6
Mix all ingredients. Add salt, pepper, and a little greenery. Before serving, dress with mayonnaise. Sprinkle crumbled egg yolk on top if desired.