Salad with Tongue, Mushrooms, Chicken, and Celery
Salads • Author's
Description
This salad is extraordinarily delicious, and the dressing plays a significant role, so be sure to TASTE it; don't take the ingredients for granted—everything depends on the products. The dressing should be sweet, but the sweetness disperses in the salad. Therefore, it is essential to let the salad sit for a while. At our New Year's table, it has successfully replaced Olivier salad.
Ingredients
- Celery salt 2 pieces
- Fresh Mushrooms 10 oz
- Onion 1 head
- Soy Sauce 5 fl oz
- Garlic 1 clove
- Honey 3 tablespoons
- Grated Ginger Root 1 piece
- Vegetable Oil 0 fl oz
- Balsamic Vinegar 0 fl oz
- Beef tongue 1 piece
- Skin-On Chicken Breasts 20 oz
Step-by-Step Guide
Step 1
Cut the boiled tongue, boiled celery, and boiled chicken breast into cubes.
Step 2
Clean the mushrooms (do not wash!) and sauté them with the onion. Let cool.
Step 3
Make the dressing. For this, blend garlic, soy sauce, peeled ginger root (3 cm), honey, balsamic vinegar, and olive oil until smooth (the dressing should be quite sweet).
Step 4
Mix with the salad. Be sure to let it sit for about 2 hours.
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