Classic Olivier Salad with Tongue and Apple

Ingredients

• Beef tongue 10 oz
• Potato 15 oz
• Carrot 10 oz
• Chicken Egg 3 pieces
• Pickled Cauliflower 5 oz
• Canned Mushroom Soup 5 oz
• Spanish onions 5 oz
• Apple 5 oz
• Mayonnaise 5 oz
• Mustard Greens 0 oz
• Parsley 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. For convenience and speed, you can use specialized cutting tools.

Step 3

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

Step 4

Add the carrot to the pot and cook for another 5 minutes. Then drain in a colander.

Step 5

Finely chop the white onion into very small cubes.

Step 6

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

Step 7

Cut the cucumbers into cubes of the same size as the potatoes and carrots.

Step 8

Peel the apple, remove the seeds, and cut it into cubes.

Step 9

Cut the boiled tongue into cubes of the same size.

Step 10

Peel the eggs and chop them as well.

Step 11

In a large bowl, combine the tongue, all the prepared vegetables, apples, peas, chopped herbs, and eggs. 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 sauce just before serving. Season with salt and pepper to taste. Serve the Olivier salad garnished with herbs.