Classic Olivier Salad with Tongue

Ingredients

• Beef tongue 10 oz
• Potato 15 oz
• Carrot 10 oz
• Chicken Egg 3 pieces
• Pickled Cauliflower 5 oz
• Cucumbers 5 oz
• Frozen green bean pods 5 oz
• Mayonnaise 5 oz
• Mustard Greens 0 oz
• Dill 0 oz
• Scallions 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel the potatoes and carrots, then cut them into small cubes, about the size of peas or slightly smaller.

Step 3

In a large pot, bring water to a boil, then add the potatoes and cook for 2 minutes.

Step 4

Add the carrots to the pot and cook for another 4 minutes.

Step 5

Add the peas and cook for another minute, then drain the vegetables in a sieve.

Step 6

In a small saucepan, bring water to a boil and gently add the eggs using a spoon. Boil for 12 minutes, then transfer to cold water to stop the cooking process.

Step 7

Cut the cucumbers into cubes of the same size as the other vegetables.

Step 8

Cut the beef tongue into cubes.

Step 9

Peel the eggs and chop them as well.

Step 10

Slice the green onions into rings.

Step 11

In a large bowl, combine the tongue, all the prepared vegetables, chopped herbs, and eggs. In this form, the salad can be stored in the refrigerator for up to 3 days.

Step 12

Mix the mayonnaise with mustard and dress the salad with this mixture just before serving. Season with salt and pepper to taste. Serve the Olivier salad, garnished with fresh herbs.