Tongue salad with vegetables
Cooking time:
1 hour 50 minutes
Active time:
20 minutes
Complexity:
Easy
Need to defrost
What makes this tongue salad special is the mustard and cured tomato-based dressing. The salad is moderately spicy and not too heavy. You can use beef instead of pork tongue, but it will take longer to cook.
See all recipes category Salad 
5
Recipe "Tongue salad with vegetables "
Ingredients for 4 servings
frozen pork tongue
600 g
sweet yellow pepper
0.5 pcs.
sweet red pepper
0.5 pcs.
cucumber fresh
2 pcs.
iceberg lettuce
150 g
spinach fresh
100 g
For refueling:
olive oil
60 ml
mustard
0.5 tsp
dried tomatoes in oil
3 pcs.
honey
1 tbsp. spoon
ground paprika
pinch
garlic dry
at the tip of a knife
ground black pepper
to taste
salt
pinch
Step 1/7
Boil the tongue until soft in boiling water, it will take about an hour. Leave to cool in the stock.
Step 2/7
For dressing, finely chop the cured tomatoes, mix with mustard, dry garlic, paprika, salt, honey and olive oil.
Step 3/7
Beat everything lightly with a fork.
Step 4/7
Thinly slice all the vegetables, as well as the iceberg leaves and spinach. Fold into a salad bowl, season with a little olive oil and stir.
Step 5/7
Clean the tongue from the skin, cut off excess fat from it. Cut your tongue into strips.
Step 6/7
Toss your tongue with the dressing.
Step 7/7
Place the tongue on top of the vegetable base and serve the salad.
Ingredients for 4 servings
frozen pork tongue
600 g
sweet yellow pepper
0.5 pcs.
sweet red pepper
0.5 pcs.
cucumber fresh
2 pcs.
iceberg lettuce
150 g
spinach fresh
100 g
For refueling:
olive oil
60 ml
mustard
0.5 tsp
dried tomatoes in oil
3 pcs.
honey
1 tbsp. spoon
ground paprika
pinch
garlic dry
at the tip of a knife
ground black pepper
to taste
salt
pinch
Nutritional value per 100 g
Calories
153 kcal
Proteins
7 g
Fats
12 g
Carbohydrates
4 g
Saturated fat
3 g
Dietary fiber
1 g
Added sugar
2 g
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