Salad with pork tongue
Description
A simple dish to prepare. I use fresh carrots and cauliflower in this salad, blanching them only slightly. If you prefer the vegetables in the salad to be fully cooked, steam the separated cauliflower and sliced carrots for 5–7 minutes, then cool them thoroughly before adding to the salad. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the cauliflower into small florets. Cut the carrots into small cubes. Blanch in boiling water for one minute, then drain in a colander, rinse with cold water, and dry.
- 3
Step 3
While the vegetables are drying, cut the pork tongues into large cubes, and the celery and cucumber into smaller cubes. Place them in a deep salad bowl.
- 4
Step 4
Add the drained cauliflower and carrots. Lightly season with salt.
- 5
Step 5
Mix the mayonnaise with freshly squeezed orange juice, season with salt and pepper to taste. Mix well.
- 6
Step 6
Drizzle the salad with dressing and sprinkle with chopped parsley.
- 7
Step 7
Mix and serve immediately.
- 8
Step 8
Serve at the table.