Tongue Salad
Description
The salad is quick and easy to prepare. You can use any boiled tongue you prefer. The salad can be garnished not only with leafy lettuce but also with parsley or dill. It can be served either in a large salad bowl or in individual portions. If you're not serving the salad immediately, it's best to add salt and mayonnaise right before serving. Mayonnaise can be substituted with natural yogurt or vegetable oil. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Vyborg" salad. Boil the egg for 12-15 minutes, then cool.
- 2
Step 2
Peel the onion and finely chop it. Pour vegetable oil into a frying pan, heat it up, and fry the onion for 5 minutes, stirring.
- 3
Step 3
Wipe the mushrooms with a damp cloth, cut off any heavy dirt, and slice them thinly. Place the mushrooms in a frying pan.
- 4
Step 4
Sauté the mushrooms for 12 minutes, stirring. Remove from heat and let cool.
- 5
Step 5
Slice the boiled tongue into strips and place in a bowl.
- 6
Step 6
Cut the pickled cucumbers into strips and place them in a bowl with the tongue.
- 7
Step 7
Add the cooled, sautéed mushrooms with onions to the bowl with the tongue and cucumber.
- 8
Step 8
Separate the boiled egg into white and yolk. You won't need the yolk. Cut the white into strips and add to the salad. Mix everything gently and refrigerate for 20 minutes.
- 9
Step 9
Take the salad out of the refrigerator, add salt and mayonnaise. Mix well. Place salad leaves on the bottom of a serving bowl, spoon the salad on top, and serve.
- 10
Step 10
The salad is ready.