Veal Tongue Salad

Ingredients

• Champignons 0 oz
• Baku Tomatoes 2 pieces
• Veal tongue 0 oz
• Dill 0 oz
• Cilantro 0 oz
• Parsley 0 oz
• Eel 0 oz
• Russian Cheese 0 oz
• Tomatoes 5 oz
• Spanish onions 0 oz
• Olive Oil 0 fl oz
• Mayonnaise to taste
• Salt to taste
• Ground Black Pepper to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the previously boiled calf's tongue into strips. You can easily check how well it is cooked by the skin—it should peel away from the meat easily.

Step 2

Slice the mushrooms into thin strips. They also need to be boiled in advance. To fully prepare the mushrooms, it's enough to let them simmer in barely boiling water for fifteen minutes.

Step 3

Grate the "Russian" cheese on a coarse grater, ensuring that the cheese shavings are as long as possible. The "Russian" cheese has a slight bitterness, which pairs perfectly with the other flavors in the salad.

Step 4

Slice the Baku cucumbers into very thin, almost transparent strips. Chop the dill, cilantro, and parsley not too finely to maintain a distinct dill flavor. In a bowl, combine the tongue, mushrooms, cucumbers, dill, and cheese. Add salt, season with ground allspice, and dress with mayonnaise. In this case, the mayonnaise can be homemade or store-bought, whichever type you prefer.

Step 5

Finely chop the red onion. First, slice it into half rings, and then chop the half rings into cubes. The red onion is moderately sweet and not too bitter, which is just what we need for our salad.

Step 6

Dice the Baku tomatoes. It is important to use a very sharp knife to avoid damaging the flesh and losing the juice. Combine with the onion, season with salt and pepper, add olive oil, and gently mix to prevent the tomatoes from breaking.

Step 7

On a large plate, arrange four lettuce leaves in a cross pattern, tearing off the part at the base of each leaf that resembles a crumpled accordion, so that the leaves lay flat against the plate.

Step 8

In a special round salad mold, which can be purchased at a kitchenware store, arrange the salad with tongue, and place the tomatoes and onions around it. Remove the mold from the salad and serve. However, the mold is not essential; you can simply pile the salad. Of course, this should be in line with your sense of aesthetics.