Salad with Tongue and Mushrooms
Salads • European
Description
A very unusual but tasty salad. It adds freshness to the usual assortment on the table. Generally, everyone likes it. Adjust the proportions of the ingredients according to your preferences (more or less meaty).
Ingredients
- Beef tongue 5 oz
- Skin-On Chicken Breasts 5 oz
- Canned Truffles 5 oz
- Celery stalk 5 oz
- Walnuts to taste
- Mayonnaise to taste
Step-by-Step Guide
Step 1
Boil the tongue in salted water with bay leaf and black peppercorns. Cut into thin strips.
Step 2
Boil the chicken breast in salted water as well, and cut it into strips if possible.
Step 3
You can use canned mushrooms, but fresh ones are better (either boil and chop them or sauté and then remove excess liquid).
Step 4
Cut the celery stalk into half-rings (across the stalk) about 2–3 mm thick.
Step 5
Add broken walnuts (to taste). Dress the salad with mayonnaise.
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