Beef Tongue Salad with Sweet Peppers
Salads • French
Description
Beef Tongue Salad with Sweet Peppers
Ingredients
- Beef tongue 15 oz
- Eel 1 head
- Sweet Pepper 2 pieces
- Carrot 1 piece
- Leek 1 piece
- Turnips 1 piece
- Bouquet Garni 1 bunch
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 5 tablespoons
- Vinegar essence 2 tablespoons
- Olives stuffed with lemon 0 oz
- Mustard Greens 1 tablespoon
Step-by-Step Guide
Step 1
Peel the carrot, turnip, and leek.
Step 2
Rinse the tongues in cold water, boil for 5 minutes in a large amount of water, drain, cool, place in another pot with boiling water, bouquet garni, peeled vegetables, salt, ground black pepper, and cook for 1.5-2 hours.
Step 3
Rinse and dry the lettuce.
Step 4
Place the sweet peppers in boiling water, cook for 10 minutes, drain, peel, remove seeds, and cut into strips.
Step 5
Prepare the dressing from vinegar, olive oil, salt, and pepper.
Step 6
Peel the tongues and slice them thinly.
Step 7
Arrange the lettuce leaves, sweet peppers, and then the slices of tongue on top. Dress the salad with the vinegar dressing and garnish with black olives.
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