Beef Tongue Salad

Delicious, filling, and exquisite! Your guests will be delighted and their hunger will be satisfied.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 350 g Meat, beef, tongue

  • 1 can Corn, yellow, in brine

  • 1 can Beans, canned, cooked

  • 1 bouquet Radish

  • 5 twig Dill, fresh

  • 4 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 2 spoons Juice, lemon

  • 3 spoons Oil, olive

Steps

  1. Thoroughly clean the beef tongue. Place a large pot on the stove, pour in a generous amount of water, and salt it. Wait for the water to boil, then add the beef tongue and cook for about 60 minutes. Drain the cooked tongue and peel it while it's still hot.

  2. Rinse the peeled tongue immediately under cold water and slice it thinly, then cut into narrow strips. Open the cans of corn and beans, drain them in a colander, rinse with cold water, and drain well. Thoroughly clean and wash the radish, then slice it into rounds.

  3. Wash a bunch of dill and chop it finely. In smaller salad bowls, arrange the beans and corn, and top them with strips of beef tongue and radish slices. Drizzle the prepared salad with lemon juice, pour over some olive oil, and sprinkle with chopped dill. Season with salt to taste and, if needed, with pepper. Serve the prepared salad.

Nutrition Information (Per 100g)

  • Calories: 143.71 kcal
  • Fat: 7.75 g
    • Saturated Fat: 3.32 g
  • Carbohydrates: 8.44 g
    • Sugars: 1.52 g
  • Protein: 8.16 g
  • Fiber: 1.38 g