Lamb Tongue Salad
Salads • Caucasian
Description
Lamb Tongue Salad
Ingredients
- Lamb stomach 0 lbs
- Onion 1 head
- Garlic 1 head
- Chicken Egg 1 piece
- Sweet Pepper 0 oz
- Parsley 1 bunch
- Olive Oil 2 spoons
- Champagne Vinegar 3 spoons
- Vegetable Oil 5 fl oz
- Dried Rosemary to taste
- Salt to taste
- Ground Black Pepper to taste
- Bay leaf to taste
- Green peppercorns to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
First, the tongues need to be boiled. Lightly sauté a head of onion in a pan, then add it to the tongues submerged in water along with bay leaves, black peppercorns, allspice, and salt. Boil for four hours after reaching a boil. Once cooked, cool the tongues and remove the membranes.
Step 2
Slice the tongues into pieces. Peel the garlic cloves. Remove the stems from the parsley. Place the garlic on a cutting board, top it with the parsley, and finely chop them together. Boil an egg, then grate it on a coarse grater, and finely chop the sweet pepper with a knife.
Step 3
In a bowl, combine all the ingredients, season with salt and pepper (generously with pepper), and add oregano. Pour in the olive oil and vinegar, then drizzle generously with vegetable oil. Let it marinate for 30 minutes to an hour before serving.
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