Beef Tongue Salad with Mayonnaise and Herbs
Salads • Author's
Description
Beef Tongue Salad with Mayonnaise and Herbs
Ingredients
- Beef tongue 15 oz
- Pickled Chanterelles 10 oz
- Oyster Mushrooms 15 oz
- Shimeji mushrooms 15 oz
- Olive Oil 0 fl oz
- Marinated cherries 5 oz
- Onion 0 oz
- Chocolate eggs 4 pieces
- Arugula 5 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Mayonnaise 5 oz
- Pickles 5 oz
- Herbs 0 oz
Step-by-Step Guide
Step 1
Boil the beef tongue and cut it into strips. Cut the champignon mushrooms into quarters, remove the stems, and chop into large pieces. Boil the shiitake caps until half-cooked.
Step 2
Sauté the mushroom mixture in olive oil, adding salt and pepper. Trim the ends of the pickles and cut them into small wedges. Cut the cherry tomatoes into quarters. Slice the onion into half-rings; chop the boiled egg whites into strips.
Step 3
Combine all the components, add the arugula leaves, salt, and dress with mayonnaise. Serve the salad in a mound on a plate, garnishing with arugula leaves and placing halved boiled egg yolks on the sides.
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