Layered salad with tongue
Description
Perfect for everyday meals. You can use any boiled tongue for the salad. If the tongue is dense, you can grate it on a coarse grater. Since cucumbers are grated, the salad turns out juicier and more interesting in texture. You can use any fresh herbs, but parsley or dill work best. It's better to prepare the mayonnaise at home or make a sauce using equal parts sour cream and mayonnaise. Season the salad with salt right before serving. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the layered salad with tongue. Peel the carrots and onion. Wash and dry the onion, herbs, and cucumber. Peel the boiled egg.
- 2
Step 2
Place a cooking ring on a plate. Cut the boiled tongue into small cubes and place inside the ring. Press the tongue down and spread mayonnaise over it.
- 3
Step 3
Finely chop the onion and sprinkle it over the tongue.
- 4
Step 4
Grate the boiled carrots on a coarse grater and place them over the onions. Press down the carrots and cover with a thin layer of mayonnaise.
- 5
Step 5
Grate the hard cheese on a medium grater and place it inside the ring on top of the carrots, press down firmly, and spread mayonnaise over it.
- 6
Step 6
Finely chop the herbs and sprinkle over the cheese layer.
- 7
Step 7
Grate the egg on a medium grater, place it on the greens, press down, and cover with mayonnaise.
- 8
Step 8
Cut off the ends of a fresh cucumber. Grate the cucumber on a Korean carrot shredder or slice into thin strips. If the cucumbers are very juicy, squeeze them slightly. Spread the cucumbers as the top layer without pressing down. Refrigerate the salad for 1-2 hours, then serve.
- 9
Step 9
Decorate as desired and serve.