Beef tongue salad is not only very healthy, but also surprisingly tasty. This tender, nutritious, tasty and easily digestible product is used for preparing dishes in Russian, Ukrainian, Bulgarian, Georgian, Chinese, Thai, Polish and other cuisines of the world. Despite the fact that tongue is an offal, salads with it have an exquisite taste and are distinguished by their dietary properties. This product contains many different beneficial substances.

This meat product is solid muscle, covered with a thin, rough membrane. Its weight ranges from 500 grams to 2 kilograms. The tongue for the salad is prepared in advance. It is washed thoroughly and then boiled in a large volume of water. This product must be cooked for more than 2 hours. If the tongue is ready, it can be easily pierced with a knife and simply cleaned. The boiled tongue is transferred to cold water with ice, and then peeled from the rough skin.

You can prepare the tongue even 2-3 days before the special day. Boil, cool and peel it, then wrap the product tightly in foil or cling film and refrigerate until the big day.

How to make beef tongue salad - 15 varieties

Beef tongue salad - “Light”

This salad got its name for a reason. In addition to ease of preparation, this salad will not cause heaviness after a meal and is suitable for those who are watching their figure.

Ingredients:

• Boiled tongue 200 gr.
• Canned champignons 50 gr.
• Bell pepper (red) 1 pc.
• Hard cheese 50 gr.
• Tomato 1 pc.
• Olives or pitted olives, to taste
• Olive oil 2 tablespoons
• Lemon juice 1 tablespoon
• Table salt, ground pepper to taste.

Preparation:

Cut the tongue into cubes.

Cut tomatoes and mushrooms into cubes.

Thoroughly remove seeds and membranes from the pepper and cut into thin strips.

Grate the cheese.

Mix all salad ingredients.

Season the salad with salt and pepper.

Season the salad with olive oil and lemon juice.

Garnish the salad with parsley sprigs, olives or black olives.

If you like salads with onions, then you can even add onions, pre-marinated in lemon juice, to this dish.

A delicate salad with tongue will satisfy true gourmets and add zest to any table. The taste of beef tongue goes well with mayonnaise.

Beef tongue salad is best seasoned with various sauces based on mayonnaise with the addition of horseradish or mustard.

Ingredients:

• Boiled beef tongue 300 gr.
• Fresh champignons 300 gr.
• Butter 50 gr.
• Prunes 50 gr.
• Hazelnuts 50 gr.
• Onion 1 pc.
• Mayonnaise 200 ml.

Preparation:

Place the hazelnuts in a frying pan and fry until golden brown. Place on a plate to cool.

Cut the mushrooms into strips.

Cut the onion into small cubes.

Place butter, mushrooms and onions in a frying pan. Fry the vegetable mixture until the liquid has evaporated. Leave to cool.

Cut the boiled beef tongue into strips, quite finely.

Grind the hazelnuts.

Chop the prunes.

Mix all ingredients in a salad bowl, season the salad with sauce or mayonnaise.

Any salad with tongue is always popular and that is why they are often prepared for holidays.

Ingredients:

• Boiled beef tongue 100 gr.
• Champignons 80 gr.
• Onion 1 pc.
• Pickled cucumber 1 pc.
• Fresh cucumber 1 pc.
• Mayonnaise 80 ml.
• Vegetable oil (for frying) 1 cup
• Table salt and ground pepper to taste.

Preparation:

The procedure for preparing the salad is very simple.

Chop the boiled tongue into thin strips.

Chop mushrooms and onions in any order.

Fry mushrooms in vegetable oil along with onions.

Once cooled, add vegetables to meat.

Grate the cucumbers and add to the salad.

Gently mix the ingredients and season with mayonnaise.

Beef tongue salad - “Gossip Girl”

This salad is a real flavor bomb, the dish is amazing and delicious, and it is prepared simply and very quickly.

Ingredients:

• Boiled beef tongue 200 gr.
• Boiled chicken breast 100 gr.
• Boiled eggs 3 pcs.
• Bell pepper 1 pc.
• Tomato 1 pc.
• Red salad onion 0.5 pcs.
• Salted or pickled cucumber 1 pc.
• Green onion 50 gr.
• Garlic 1 clove.
• Mayonnaise to taste
• Salt and pepper to taste.

Preparation:

Cut the boiled tongue into neat strips.

Break the chicken breast into fibers using your hands.

Slice the cucumber thinly.

Pepper cut into strips

Chop the onion into half rings.

Remove the inside and seeds from the tomatoes and cut into slices.

Add chopped boiled eggs.

Peel the garlic and pass through a press.

Pour mayonnaise over the salad and mix.

Garnish with chopped herbs.

Delicious, simple salad with beef tongue. To make the salad even more filling, use more eggs.

Ingredients:

• Boiled beef tongue 300 gr.
• Carrot 1 pc.
• Potatoes 2 pcs.
• Pickled cucumber 1 pc.
• Boiled egg 1 pc.
• Vinegar 1 teaspoon
• Vegetable oil 30 gr.
• Ground pepper
• Salt to taste
• Dill or parsley.

Preparation:

Boil potatoes and carrots in salted water until tender.

Cool them and peel them.

Cut all salad components into cubes of the same size and mix in a bowl.

Prepare salad dressing.

To do this, mix vegetable oil, vinegar and pepper.

Season the salad with dressing. Mix the salad again and garnish with green leaves on top.

Beef tongue salad - “Puff”

In order for the layered salad with beef tongue to gain flavor and all the layers to “make friends”, it needs to stand in the refrigerator for at least an hour.

Ingredients:

For the salad:

• Boiled beef tongue 200 gr.
• Carrots 2 pcs.
• Pickled cucumbers 2 pcs.
• Fresh cucumbers 2 pcs.
• White of 1 chicken egg.

For refueling:

• Ready horseradish - to taste
• Mayonnaise 200 ml.

Preparation:

Pre-boil the carrots, cool and peel.

Cut all salad ingredients into cubes.

Grate the chicken protein on a coarse grater.

For dressing, mix mayonnaise and horseradish.

Place the salad on a flat plate in thin layers:

Boiled carrots, dressing mesh;

Pickled cucumbers, dressing mesh;

Tongue, refill mesh;

Fresh cucumbers, dressing mesh;

Sprinkle the finished salad with grated egg white.

Beef tongue salad - “Summer Rain”

The salad has a delicate texture and a bright, specific taste. In addition, it is also very useful due to the content of microelements and vitamins.

Ingredients:

• Fresh mushrooms 150 gr.
• Boiled beef tongue 300 gr.
• Boiled chicken fillet 200 gr.
• Celery (root) 100 gr.
• Mayonnaise 100 ml.
• Lemon juice 1 tablespoon
• Salt to taste.

Preparation:

Cut the mushrooms into cubes and fry

Cut chicken meat into strips.

Cut the beef tongue into cubes.

Boil the celery root for 5 minutes. Peel and cut into very thin strips.

Combine all salad ingredients and place them in a salad bowl.

Season with mayonnaise.

Mix everything again.

Sprinkle the dish with lemon juice.

Beef tongue salad - “Drops of Passion”

Do you want some new or special taste? Salad "Drops of Passion" - new, extremely tasty and beautiful. Will decorate any holiday table.

Ingredients:

• Potatoes 4 pcs.
• Onions 2 pcs.
• Chicken eggs 5 pcs.
• Boiled beef tongue 300 gr.
• Hard cheese 200 gr.
• Mayonnaise 150 gr.
• Vinegar 2 teaspoons
• Sugar 1 teaspoon
• Pomegranate 0.5 pcs.

Preparation:

Wash the potatoes and boil them in their skins until tender. Cool.

Peel the potatoes and grate them on a coarse grater.

Boil the eggs and cool in cold water.

Peel the eggs and grate them on a coarse grater.

Grate any hard cheese on a coarse grater.

Cut the boiled tongue into small cubes.

Thoroughly peel half the pomegranate and separate it into grains.

Peel the onion and chop finely. Add salt, vinegar and sugar, let the onions stand in the marinade for 10 minutes.

Place the salad on a flat dish in layers in the following order:

1. Potatoes, lightly coat the layer with mayonnaise.
2. Language.
3. Pickled onions, lightly coated with mayonnaise
4. Eggs, lightly coat the layer with mayonnaise.
5. Cheese, lightly grease the layer with mayonnaise.

Garnish the salad with pomegranate seeds in any order. Let the salad brew in the refrigerator for several hours.

A simple salad, and also fantastically healthy. You can do it in just 5 minutes.

Ingredients:

• Beef tongue 300 gr.
• Onion 4 pcs.
• Walnuts 50 gr.
• Greens 1 bunch
• Mayonnaise to taste

Preparation:

Peel the onion and cut into thin rings. Pour boiling water over it for 5 minutes. Drain the water and pour boiling water again for 5 minutes and drain.

Cut the tongue into thin strips.

Combine onion, tongue and mayonnaise. Salt and pepper the salad to taste.

When serving, sprinkle with herbs and nuts.

Beef tongue salad - “Tbilisi”

There are many options for Tbilisi salad. But all of them do not require complex manipulations with the ingredients that are included in its composition. Although, of course, beef tongue requires preliminary preparation, no one will have any difficulties preparing this salad.

Ingredients:

• Canned red beans 400 gr.
• Boiled beef tongue 250 gr.
• Red bell pepper 1 pc.
• Red onion 1 pc.
• Walnuts 50 gr.
• Garlic 2-3 cloves
• Cilantro, parsley 1 bunch each

For refueling:

• Wine vinegar 20-25 gr.
• Vegetable oil 50 gr.

Preparation:

Remove the beans from the jar and let the brine drain. Transfer beans to a bowl.

Wash the bell pepper, remove seeds and cut into cubes. Transfer peppers to a bowl.

Peel the garlic, cut into cubes. Transfer garlic to a bowl.

Peel the red onion and cut into half rings. Transfer the onion to a bowl.

Cut the beef tongue into cubes. Place the tongue in a bowl.

Chop the walnuts with a knife. Transfer the nuts to a bowl.

Chop the greens. Transfer the greens to a bowl.

Dress the salad with oil and vinegar.

Mix everything again.

Beef tongue salad - “Kherson”

Easy to make, but very tasty and satisfying salad from the Kherson tongue. We recommend it for a festive and everyday table.

Ingredients:

• Rice 5 tbsp. spoons
• Boiled beef tongue 300 gr.
• Canned peas 150 gr.
• Chicken eggs 3 pcs.
• Green onion 100 gr.
• Mayonnaise 200 ml.
• Parsley to taste
• Salt, to taste
• Pepper 1 teaspoon

Preparation:

Boil chicken eggs hard. Cool and peel.

Rinse the rice in several waters first.

Pour the rice with cold water and boil until tender for 15-20 minutes. Place in a colander and let the water drain.

Cut the tongue into small cubes.

Cut the eggs into small cubes.

Wash the green onion and chop finely.

Remove the peas from the jar and let the brine drain.

Wash the greens, dry and finely chop.

Place all salad ingredients in a bowl, add salt and pepper.

Season the Kherson salad with mayonnaise.

Mix everything again.

Serve chilled.

Beef tongue is considered the most noble and even delicious offal. The fact is that beef tongue itself is already a very tasty product. All that remains is to make very little effort to emphasize its exquisite delicate taste.

Ingredients:

• Boiled beef tongue 1 pc.
• Salad mix 100 gr.
• Cherry tomatoes 3 pcs.
• Quail eggs 4 pcs.
• Table salt, pepper to taste.
• Mayonnaise 3 tablespoons
• Garlic 1 clove
• Cilantro 1 sprig

Preparation:

Cut the beef tongue into small cubes.

Tear the lettuce leaves into small pieces with your hands.

Cut cherry tomatoes into 4 parts.

Cut quail eggs in half.

Place tomatoes and eggs around the edge of the dish, alternating.

Mix the salad mix with chopped beef tongue.

Salt and pepper the salad to taste.

Prepare salad dressing. To do this, chop the cilantro and garlic and mix with mayonnaise. Add the sauce to the salad and stir.

Carefully place the finished salad in a heap in the center of the dish, decorated with eggs and tomatoes.

Beef tongue salad - "Birthday"

Salads on the holiday table are not just food. “Birthday” salad for the holiday is the soul of the holiday! Be sure to prepare it for the holiday table.

Ingredients:

• Boiled beef tongue 300 gr.
• Chicken eggs 3 pcs.
• Fresh cucumber 2 pcs.
• Quail eggs 10 pcs.
• Green onion 50 gr.
• Dill 50 gr.
• Mayonnaise 50 ml.
• Sour cream 50 ml
• Leaf lettuce 0.5 bunch
• Salt, to taste
• Ground pepper - to taste

Preparation:

Beat chicken eggs with salt. Bake thin omelette pancakes. Cool.

Roll the omelette pancakes into a tube. Cool and cut into thin strips.

Cut the cucumbers into thin strips. Squeeze out excess juice.

Cut the tongue into neat strips.

Finely chop the green onions and dill.

Combine all salad ingredients, salt and pepper. Season the salad with a mixture of mayonnaise and sour cream before serving.

Boil quail eggs, cool and peel.

Wash the lettuce leaves. Dry and cut into large strips.

Decorate the dish with quail eggs and lettuce leaves, in the shape of a nest.

Beef tongue salad is an excellent filling for tartlets and can also be served in a salad bowl. The “Fairy Tale” salad has an original taste. It is suitable for a festive table or buffet.

Ingredients:

• Boiled beef tongue 300 gr.
• Boiled boneless beef 300 gr.
• Onion 3 bulbs
• Walnuts 1 cup
• Pickled cranberries 1 cup
• Mayonnaise 300 ml.
• Ketchup 150 ml.
• Table vinegar 9% 0.5 cups
• Granulated sugar 1 teaspoon
• Salt, to taste.
• Salad tartlets 15-20 pieces.

Preparation:

Cut the tongue into small cubes.

Disassemble the boiled beef into fibers or cut into small cubes.

Place the meat and chopped tongue in one salad bowl and mix.

Peel the onion and chop it finely.

Marinate the onion in a solution of vinegar and sugar.

Grind the shelled walnuts.

Place the pickled onions in a salad bowl where the sliced ​​meat is already placed. Place a glass of walnuts there.

Mix all salad ingredients.

Add mayonnaise and ketchup.

Mix everything again.

Place the salad in tartlets, heaping.

Place the cranberries on top of the salad and press the berries lightly with your hand.

This Beef Tongue Salad with Cabbage has an interesting taste that combines the fresh taste and aroma of meat, thanks to fresh cabbage, ham and of course beef tongue. All these components fit perfectly together.

Ingredients:

• Boiled beef tongue 300 gr.
• White cabbage 200 gr.
• Ham 300 gr.
• Chicken egg 2 pcs.
• Pickled cucumbers 2 pcs.
• Cucumbers 2 pcs.
• Olives 50 gr.
• Mayonnaise 50 ml.

Preparation:

Boil chicken eggs hard, cool, peel.

Cut all ingredients into cubes of the same size.

Place salad ingredients in a bowl and stir to combine.

Season with mayonnaise.

Beef tongue is not only a godsend for lovers of gourmet delicacies, in addition, it is an incredibly healthy product. Its beneficial qualities do not end with the rich content of proteins and fats in it, but it is also worth noting that regular meals of this product significantly reduce the risk of developing a wide range of diseases of the central nervous system.

If you are a supporter of proper nutrition or want to lose weight, then beef tongue salad is suitable for you, a recipe with a photo, which you can choose on our website, and choosing the most delicious one will not be difficult.

Due to the lack of connective tissue in it, it is excellent even for preschool children, because it is easily digestible and does not cause a feeling of heaviness in the stomach.

To prepare a delicious beef tongue salad, there is no need to take chilled meat - the salted or smoked product will provide the piquancy. If you take fresh, you will need to cook it for up to three hours in salted water. Then all that remains is to remove the skin, chop it into straws or cubes, and add other products to them. You can dress the salad with tongue not only with mayonnaise, but also with honey, lemon juice, and liquid oil.

Beef tongue is very tasty not only cold, but also hot, served with a variety of side dishes for lunch and dinner. In addition, salted, pickled and smoked foods are added to tongue salad. However, this product is best served in salads, as it harmonizes well with many vegetables.

An incredibly satisfying and at the same time light beef tongue salad will be a magic wand on the table if guests suddenly arrive or when there is no time to cook. What could be easier than letting your tongue cook and forget about it for a few hours. And then just cut it up and the rest of the ingredients, creating simple and delicious snacks?

If you cook a salad with beef tongue at least once, you will want to repeat it again or make something new. Even a beginner can cope with them. Moreover, step-by-step recipes with photos are available in our section. After all, tasty is not always expensive. Unusual tongue salads can be budget-friendly and affordable. They are perfect for picnics. And experienced chefs can experiment with recipes and create their own unusual tongue salads, adding a variety of ingredients and gravies.

24.03.2018

Beef tongue salad with green beans

Ingredients: tongue, green beans, egg, hard cheese, mayonnaise, salt, pepper

Ingredients:
For 1 serving:
- beef tongue – 150 g;
- green beans – 70-80 g;
- egg – 1 pc;
- hard cheese – 50 g;
- mayonnaise – 1 tbsp;
- salt to taste;
- pepper to taste.

19.03.2018

Beef tongue salad

Ingredients: tongue, peas, carrots, crackers, mayonnaise, cheese

For your holiday table, prepare a delicious salad of beef tongue with green peas. Preparing such a salad will not be difficult for anyone.

Ingredients:

- 300 grams of beef tongue,
- 300 grams of green peas,
- half a carrot,
- 70 grams of crackers,
- 100 grams of mayonnaise,
- 1 processed cheese.

08.03.2018

Salad "Lady's whim" with tongue and ham

Ingredients: tongue, ham, champignon, vegetable oil, hard cheese, pickled cucumber, mayonnaise, salt, pepper, herbs

Ladies have the right to whims, and any - from new shoes to a delicious salad. Like this one, for example, with tongue and ham, very tasty and satisfying. It’s not for nothing that it’s called “Ladies’ Caprice.”

Ingredients:
- boiled tongue – 100 g;
- ham – 50 g;
- champignons – 3-4 pcs;
- vegetable oil;
- hard cheese – 50 g;
- pickles – 1-2 pcs;
- mayonnaise;
- salt as desired;
- pepper optional;
- greens for decoration.

28.02.2018

Layered salad "Merchant" with tongue

Ingredients: beef tongue, carrots, mushroom, onion, cucumber, egg, cheese, peas, mayonnaise

If you like beef tongue, then you will like the salad with it. This dish has a beautiful name - “Merchant” and it fully corresponds to it: the taste of the salad is excellent, rich, everyone always likes it, especially those who love: these two recipes have something in common.

Ingredients:

- 300 grams of boiled beef tongue;
- 1 piece of boiled carrots;
- 200 grams of fresh champignons;
- 1 onion;
- 1 pickled cucumber;
- 3 eggs;
- 150 grams of hard cheese;
- 200 grams of canned green peas;
- 150 grams of high-calorie mayonnaise.

01.02.2018

Beef tongue salad

Ingredients: tongue, onion, nut, greens, sauce, salt

In this article I want to describe to you a recipe for a very tasty and easy-to-prepare beef tongue salad with walnuts.

Ingredients:

- 300 grams of beef tongue,
- 2 onions,
- a handful of walnuts,
- a bunch of greenery,
- sour cream or mayonnaise,
- salt.

02.12.2017

Salad with tongue and bell pepper

Ingredients: tongue, bell pepper, eggs, cheese, mayonnaise, salt, black pepper, greens

Tongue dishes are not limited to just aspic. You can make excellent snacks from it, including salad. In it you will also find bell peppers, cheese, eggs - that is, quite affordable and tasty ingredients.

Ingredients:
- beef tongue - 400 gr;
- bell pepper – 1 piece;
- eggs – 2 pcs;
- hard cheese – 80 g;
- mayonnaise – 4-5 tbsp;
- salt to taste;
- ground black pepper to taste;
- greens for serving.

01.12.2017

Beef tongue salad

Ingredients: beef tongue, pineapple, cucumber, corn, mayonnaise, salt, dill

This delicious and easy-to-prepare salad with beef tongue and pineapples will look great on any table, both casual and festive.

Ingredients:

- 200 grams of beef tongue,
- 200 grams of pineapples,
- 1 cucumber,
- 150 grams of corn,
- mayonnaise,
- salt,
- a bunch of dill.

24.11.2017

Beef tongue salad

Ingredients: beef tongue, corn, cheese, cucumber, peas, mayonnaise

You can easily prepare this very tasty and satisfying salad. This salad can be served both on an ordinary and festive table.

Ingredients:

- 300 grams of beef tongue,
- 150 grams of corn,
- 100 grams of cheese,
- 2 fresh cucumbers,
- 150 grams of fresh peas,
- mayonnaise.

21.05.2016

Salad with boiled tongue and mushrooms

Ingredients: tongue, cucumbers, onions, pickled mushrooms, mustard beans, mayonnaise

We suggest preparing a simple and very tasty salad with boiled tongue, fresh cucumbers and pickled mushrooms. The cooking process is simple, and the result will fully meet your expectations - the appetizer turns out nourishing and beautiful.

Ingredients:
- 300 g of boiled tongue,
- 1 onion,
- 100 g pickled mushrooms,
- 1 tbsp mustard,
- 2 fresh cucumbers,
- 1 tbsp mayonnaise.

Tongue salad is one of the most favorite dishes among gourmets all over the world. Salads based on this product are available in many European cuisines. This demand for this ingredient is due to two main points. Firstly, the tongue is very tasty, and secondly, it is a very healthy and satisfying product.

When you decide to make a tongue salad, you should pay special attention to the choice of this product.

Most modern chefs are inclined to believe that beef tongue is tastier and healthier than pork tongue and that it should be used when preparing salads.

However, pork tongue also has a number of positive qualities. Firstly, it cooks much faster. Secondly, pork tongue is fattier than beef tongue, making salads with pork tongue more tender and nutritious. Thirdly, pork tongue is valued less, as a result of which its price is significantly lower than the price of beef tongue.

Be that as it may, both pork and beef tongue salads are considered holiday dishes that are best suited for tables with alcoholic beverages. In addition, many people trying to lose weight make beef tongue one of the main components of their diet.

How to cook tongue salad - 15 varieties

This is one of the most common tongue salad recipes. It was known and widely used by our mothers. Tongue salad “Classic” is a very tasty and satisfying dish that has a very appetizing appearance.

Ingredients:

• Beef tongue - 1200 gr.
• Chicken eggs - 6 pcs.
• Marinated mushrooms - 800 gr.
• Green onions - 1 bunch
• Onion - 1 pc.
• Carrots - 1 pc.
• Bay leaf - 3 leaves
• Black peppercorns - 7 pcs.
• Mayonnaise - 4 tbsp. l.
• Salt, ground black pepper - to taste

Preparation:

Wash my tongue, clean it and set it to boil.

Of course, you can simply cook it in water, but if you add vegetables and spices to it, the tongue will turn out much more aromatic and tastier.

Cook the tongue in a deep saucepan. The water should completely cover it. In the pan at the very beginning of cooking, in addition to the tongue, place onions cut into thick rings, whole peeled carrots, black peppercorns and bay leaves. Cook the tongue until fully cooked, remove it from the broth, clean it and let it cool.

While the tongue is cooling, boil, peel and cut the eggs into medium-sized cubes. Drain the excess liquid from the mushrooms and cut into cubes. Wash the green onions, clean and finely chop if necessary.

Cut the cooled tongue into cubes. In a deep salad bowl, mix tongue, eggs, mushrooms and green onions. Mix everything thoroughly, add salt, pepper and season with mayonnaise.

“Classic” tongue salad can be served!

Salad with tongue and ham will be a real find for meat lovers. By eating just a couple of spoons of this dish, you can get rid of the feeling of hunger for several hours and enjoy the delicate and juicy taste.

Ingredients:

• Beef tongue - 300 gr.
• Ham - 150 gr.
• Marinated mushrooms - 200 gr.
• Fresh cucumber - 1 pc.
• Fresh apple - 1 pc.
• Mayonnaise - to taste

Preparation:

Boil until fully cooked, clean and cool the beef tongue. Wash the cucumbers and apple. Remove the core from the apple. Now cut all the salad components into thin strips, mix and season with mayonnaise.

The finished salad can be decorated with herbs, cherry tomatoes, or whole pickled mushrooms.

Tongue salad with cheese is extremely simple and quick to prepare. The most important thing is to have already boiled beef tongue.

Ingredients:

• Beef tongue - 300 gr.
• Hard cheese - 300 gr.
• Tomato - 1 pc.
• Mayonnaise, salt, black pepper - to taste

Preparation:

Boil the beef tongue. When it is completely ready, it should be peeled, cooled and cut into neat medium-sized strips. The cheese should be cut in the same way as the tongue. Combine the chopped ingredients in one salad bowl, add salt, pepper, season with mayonnaise and mix well. Before serving, the salad can be decorated with tomato slices.

Like any other beef tongue salad, Makheevsky salad is very tasty and juicy. But the difference between him and his colleagues lies in the method of presentation. It should be served in portions, paying special attention to the appearance.

Ingredients:

• Beef tongue - 200 gr.
• Red beans - 200 gr.
• Mayonnaise - 3 tbsp. l.
• Korean carrots - 100 gr.
• Onion - 1 pc.
• Sugar - 1 tsp.
• Balsamic, salt - to taste

Preparation:

Boil the beef tongue, remove the skin, cool and cut into strips. Boil the beans until fully cooked, drain the water and let them cool.

Peel the onion, wash it, cut it into thin half rings, add salt, sugar, lightly sprinkle with balsamic and leave to marinate for 20 minutes.

Now mix all the ingredients in one deep container, add salt, season with mayonnaise, mix thoroughly and put in the refrigerator for at least 40 minutes.

Place the finished salad in portioned cups and garnish with sweet pepper rings and saltine crackers.

“Gossip Girl” salad is a very bright and tasty dish, which is simply perfect as a main dish for a light snack and as an integral component of a full lunch.

Ingredients:

• Beef tongue - 200 gr.
• Bell pepper - 1 pc.
• Tomato - 1 pc.
• Pickled cucumber - 1 pc.
• Red salad onion - 1/2 pcs.
• Chicken eggs - 3 pcs.
• Mayonnaise, salt, pepper - to taste

Preparation:

Wash the beef tongue well and boil until fully cooked. When it is ready, it should be peeled.

To make this task easier for yourself, the finished tongue should be placed in cold water for a few minutes immediately after it is removed from the boiling water.

Cut the cooled tongue into medium-sized strips. Wash the pepper, tomato and cucumber. Remove the core and stalk from the pepper. Cut clean vegetables into strips. Peel and cut the onion into half rings. Boil, peel, cool and cut the eggs into strips.

Mix the chopped ingredients in a deep salad bowl, season with mayonnaise, salt, pepper and mix thoroughly. The “Gossip Girl” salad does not require “rest”; it can be served immediately.

A salad with tongue, olives and gherkins is perfect for people trying to lose weight. Having dined on such a dish, you can be sure that you will not want to eat until the night, and problem areas will not only not increase in volume, but possibly even decrease.

Ingredients:

• Beef tongue - 150g.
• Iceberg salad - 150 gr.
• Green olives - 100 gr.
• Pickled gherkins - 100 gr.
• Red onion - 40 gr.
• Lemon juice - 1 tbsp. l.
• Olive oil - 3 tbsp. l.

Preparation:

Wash the iceberg, dry it slightly and cut into medium-sized cubes. Peel the onion, wash, cut into half rings and marinate for 20 minutes in lemon juice and olive oil. Wash the gherkins and cut them into half circles.

We wash, boil, peel, cool and cut the tongue into strips. Cut the olives into two parts.

Combine the prepared ingredients in a common salad bowl, season with olive oil and mix thoroughly.

It is better to prepare this salad immediately before serving.

“Puff” salad can undoubtedly be considered a festive dish. It will look great on a New Year's or birthday table. The appearance of this dish can be called solemn.

Ingredients:

• Carrots - 2 pcs.
• Pickled cucumber - 2 pcs.
• Beef tongue - 200 gr.
• Fresh cucumber - 2 pcs.
• Chicken egg - 2 pcs.
• Mayonnaise - 3 tsp.
• Horseradish - 1 tsp.

Preparation:

To prepare the dressing, in a small plate mix mayonnaise with peeled and chopped horseradish.

Wash the beef tongue, boil it, peel it, cool it and cut it into strips. Boil, clean and cut the carrots into strips. Wash and cut the salted and pickled cucumbers into strips. Place each vegetable and tongue in separate small plates and roughly divide into 3 parts. You cannot mix the ingredients, as the salad will be layered. In addition, each layer must be repeated 3 times.

When all the ingredients of the dish are ready, we begin to form the salad.

1. The first layer is boiled carrots;
2. The second layer is pickled cucumber;
3. The third layer is beef tongue;
4. The fourth layer is fresh cucumber.

Subsequent layers are repeated in the same sequence. The last layer is the egg whites, cut into strips. Each layer is lubricated with dressing. The finished salad must be kept in the refrigerator for at least 40 minutes. After this time, it can be served.

Quite a spicy and high-calorie dish. In general, exactly what you need in the cold winter to minimally protect yourself from seasonal diseases and remove the feeling of hunger for a long time.

Ingredients:

• Beef tongue - 1 pc.
• Pickled cucumber - 1 pc.
• Green peas - 300 gr.
• Hard cheese - 150 gr.
• Fresh tomato - 1 pc.
• Mayonnaise - 250 gr.
• Adjika - 1 tsp.
• Garlic - 3 cloves
• Salt, pepper - to taste

Preparation:

We clean the tongue, wash it and boil it until completely cooked. Remove the skin from the finished tongue, cool it and cut it into strips. Wash the cucumber and tomato and cut into strips. We cut cheese in the same way. We peel the garlic, wash it and pass it through a garlic press.

In a small plate, mix adjika and vinegar. The resulting sauce can be lightly salted and peppered to taste.

In a deep salad bowl, combine all the ingredients, season them with sauce, salt, pepper and mix everything well. Store the finished salad in the refrigerator.

This dish received such a fancy name because it contains tongue and vegetables that are grown in every garden. It is preferable to prepare this dish in the summer so that the vegetables have the highest possible content of vitamins and other nutrients.

Ingredients:

• Potatoes - 6 pcs.
• Carrots - 1 pc.
• Pork tongue - 220 gr.
• Quail eggs - 10 pcs.
• Greens (onion, parsley, dill) - 1 bunch
• Mayonnaise - 300 gr.
• Vegetable oil - 75 ml.
• Salt, ground black pepper, sesame seeds - to taste

Preparation:

Wash the pork tongue thoroughly, boil until fully cooked, cool and cut into small cubes. Boil, cool and peel the potatoes and eggs. Grate the potatoes on a coarse grater, and finely chop the eggs into cubes. Wash, dry and finely chop the greens. Peel the carrots, wash them, grate them on a coarse grater and lightly fry them in a frying pan.

The “Tongue Garden” salad is laid out in layers.

1. The first layer is potatoes;
2. The second layer is greenery;
3. The third layer is pork tongue;
4. The fourth layer is eggs;
5. The fifth layer is carrots.

Coat each layer of salad with mayonnaise, lightly salt and pepper to taste.

To make the salad look more interesting, it can be laid out in the form of some vegetable, for example, carrots.

Before serving, the Tongue Garden salad should be kept in the refrigerator.

Although the basis of this salad is offal, it should not be underestimated. Salad with tongue and heart can be classified as a delicacy. It is incredibly tasty and filling. And if you cook it at home, rather than ordering it from catering establishments, you can save a tidy sum.

Ingredients:

• Pork heart - 2 pcs.
• Beef tongue - 400 gr.
• Chicken eggs - 7 pcs.
• Fresh cucumber - 3 pcs.
• Mayonnaise, green onions - to taste

Preparation:

Wash the heart and tongue, clean it, boil until fully cooked, cool and cut into cubes. Boil the eggs, peel and cut into cubes. Wash and finely chop the onion. Wash the cucumbers and cut them into cubes.

Combine all ingredients in a salad bowl, season with mayonnaise and mix thoroughly. The finished salad can be decorated with onions, eggs and tomatoes.

The “Traffic Light” salad could well be called a dietary dish, if not for the mayonnaise. For those who like to eat delicious food and at the same time stay in great shape, this dish is quite suitable. It will only be necessary to make a small replacement. Replace mayonnaise with low-fat sour cream.

Ingredients:

• Beef tongue - 200 gr.
• Cucumber - 2 pcs.
• Tomato - 2 pcs.
• Sweet pepper - 1 pc.
• Garlic - 2 cloves
• Mayonnaise - 3 tbsp. l.
• Salt, pepper - to taste

Preparation:

Wash the tomato and cucumber and cut into cubes. Wash the pepper, remove the core and stalk and cut into strips. Boil the beef tongue. Peel the garlic and chop it very finely.

In a salad bowl, combine all the salad ingredients, season with mayonnaise or sour cream, salt, pepper and mix well.

Bon appetit!

The “Glutton Simple” salad is a truly winter dish. You don’t need any fresh vegetables to prepare it, but despite this, it is still quite rich in nutrients.

Ingredients:

• Pork tongue - 1 pc.
• Korean carrots - 400 gr.
• Chicken egg - 5 pcs.
• Mayonnaise - 100 gr.

Preparation:

We wash, cook, peel and cut into strips the pork tongue. Cook, peel, cool and cut the eggs into strips. In a deep bowl, mix all the ingredients and season with mayonnaise.

Before serving, the salad can be placed on a beautiful shallow dish and garnished with Korean carrots.

“Village” salad can easily be classified as a healthy dish. This is a real storehouse of vitamins and beneficial microelements. It is recommended to be consumed regularly by people suffering from vitamin deficiency.

Ingredients:

• Pork tongue - 500 gr.
• Carrots - 1 pc.
• Champignon mushrooms - 300 gr.
• Lightly salted cucumber - 4 pcs.
• Eggplant - 1 pc.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Canned green peas - 200 gr.
• Mayonnaise, salt - to taste

Preparation:

Peel, wash, finely chop and lightly fry the onion in a frying pan. Wash and cut the champignons. When the onion is lightly fried, add the mushrooms to it and fry them together until fully cooked.

We clean the tongue, boil it, peel it, cool it and cut it into strips. Boil, peel and cut carrots and potatoes into large cubes. Wash and peel the eggplants, cut them into large cubes and fry them in a frying pan until tender.

Combine all prepared ingredients in one container, add salt, season with mayonnaise and mix thoroughly. To make the salad look more elegant, you can decorate it with unused vegetables.

This dish belongs to the category of those that consist of one main component and several auxiliary ones. At the same time, the auxiliary components only emphasize the taste of the main one.

Ingredients:

• Pork tongue - 1 kg.
• Chinese cabbage (small) - 1 head
• Horseradish - 1/2 can
• Greens (parsley, dill) - 1 large bunch
• Mayonnaise - 1/2 pack

Preparation:

We wash, boil, clean and cut into strips the pork heart. Wash and finely chop the Beijing cabbage. Wash the greens and finely chop them.

Combine all the ingredients in a salad bowl, season with mayonnaise and horseradish and mix thoroughly. The finished salad should be kept in the refrigerator before serving.

Tongue salad with egg pancakes is a very unusual dish. It will look simply wonderful on any holiday table. It is especially appropriate to prepare such a dish for children's parties.

Ingredients:

• Chicken eggs - 3 pcs.
• Onion - 1 pc.
• Beef tongue - 300 gr.
• Walnut - 30 gr.
• Hard cheese - 100 gr.
• Canned corn - 150 gr.
• Salt, herbs, mayonnaise - to taste

Preparation:

Wash, boil, clean and cut the beef tongue into small cubes. Grate the cheese onto a coarse grater. Clean and chop the walnuts. Peel the onion, wash it and cut it into small cubes.

Beat the eggs well with salt and fry them into small pancakes. Roll the finished pancakes into a tube and cut into rings.

In a deep bowl, combine tongue, onion, corn and nuts, egg pancakes and cheese. Season everything with mayonnaise, salt and mix thoroughly. Decorate the finished salad with herbs.

There are a lot of tongue salads:
one of my prepared more than once is:
boiled tongue, ham, boiled chicken fillet, pickled mushrooms, cheese - everything is cut into strips (and the cheese is grated) all in equal parts
season with mayonnaise and sprinkle with cinnamon, I’ll warn you right away - the salad is hearty, but heavy, just right for men

Add beef tongue cut into strips
fried mushrooms with onions, eggs. Refuel
mayonnaise, and sprinkle grated cheese on top and
chopped walnuts

Salad "Lithuanian" with tongue ined
Beef or pork tongue - three hundred or five hundred grams;
Pickled cucumber – two pieces;
Fresh cucumber – two pieces;
Pickled mushrooms – one hundred grams;
Dill greens;
Mayonnaise.

Cooking process:

The most important thing in this salad is to prepare the main ingredient - the tongue. To do this, you need to take the tongue and boil it in water with the addition of salt and various spices and bay leaves. After the tongue is cooked, you will need to remove the skin from it and cut it into strips.

Fresh and pickled cucumber should be chopped into straws. Cut the pickled mushrooms into cubes. Then take a salad bowl and put chopped tongue, pickled and fresh cucumbers, mushrooms and finely chopped dill into it, add mayonnaise and mix.

Salad with tongue

Ingredients for tongue salad:

Boiled beef or pork tongue 100 gr., green cucumber 100 gr., cheese 50-70 gr., peeled walnuts 50 gr., mayonnaise, salt.
Preparing tongue salad:

Boil and cool the tongue. Cut it into thin strips. Cut the fresh cucumber into strips the same size as the tongue.

Grate the cheese onto the tongue with the cucumber on a fine grater. Do not add walnuts to the salad yet, but simply chop them with your hands.

Salt the salad. This must be done; there will not be enough salt in the mayonnaise. Season the salad with mayonnaise and place in a beautiful form. Add chopped walnuts on top of the salad.

Salad with tongue
beef tongue
pickles
green pea
cheese
lettuce leaves
bell pepper
loaf or white bread
mayonnaise
vegetable oil
Making tongue salad

If you can easily pierce the tip of your tongue with a fork, then it is ready; if not, cook further.
When the tongue is cooked, transfer it to very cold water and remove the skin, return it back to the hot broth and wait for it all to cool.
Cut the crust off the loaf (optional), cut into cubes, sprinkle with vegetable oil and fry.
Cut the tongue, cucumbers, cheese and pepper into strips, add peas, mix everything with mayonnaise, garnish with lettuce and croutons.
TONGUE IN SAUCE WITH RAISINS AND HORSERADISH
Products:
For 1 beef tongue: 1 onion, carrot and celery root.
For the sauce: 3 tbsp. spoons of butter, 2 tbsp. spoons of flour, 2-3 tbsp. spoons of seedless raisins, 1 horseradish root, salt and sugar to taste.
Cooking method:
1. Boil the processed tongue until tender with onions, carrots and celery. Then cut the pulp across the grain into slices.
2. Prepare the sauce: melt the butter in a saucepan and sauté the flour in it until light brown. Dilute with a small amount of the broth in which the tongue was boiled. Add washed raisins and grated horseradish root to the sauce. Season with salt and sugar to taste. Stir, let it brew and pour the sauce over the tongue slices.

SNACK “YOU SWALLOW YOUR TONGUE”
Products:
For 1 beef tongue: 1 carrot, 1 onion, parsley root, salt. For the sauce: 4-5 sweet and sour apples, 1-2 tbsp. spoons of red wine, zest of 1 lemon, sugar, salt.
Cooking method:
1. Boil the tongue with a whole carrot, onion and parsley root. Add salt at the end. Remove the skin from the finished tongue under cold water, cut into thin slices and pour a little broth over it.
2. Prepare the sauce. Cut the apples into 4 parts and boil in a saucepan with a small amount of water. Rub through a sieve. Add wine, grated lemon zest, sugar, salt to taste, and boil.
3. Before serving, pour the sauce over the tongue and decorate with herbs or vegetables.

SNACK “FLOWER”
Products:
For 1 beef tongue: 1 onion, salt, pepper.
For serving: 250g. raw smoked sausage, olives or black olives, dill and parsley.
Cooking method:
1. Boil the tongue with the onion, salt and pepper until tender. Cool and cut into thin slices across the grain.
2. Place, alternating, slices of tongue and sausage in the shape of flower petals on a flat dish. Place olives or black olives in the middle. Decorate with greens.

SALAD WITH TONGUE AND NUTS
Products:
For 600g. boiled beef tongue: 3 boiled potatoes, 1 red sweet pepper, 5-6 pickled cucumbers, 3 boiled eggs, 100g. hard cheese, 1/2 cup coarsely chopped walnuts, 1 sweet red onion, mayonnaise, salt.
Cooking method:
1. Cut beef tongue, potatoes, sweet peppers and cucumbers into small strips. Finely chop the onion, grate the eggs and cheese on a coarse grater. Roast the nuts in a dry frying pan.
2. Place the prepared ingredients in transparent glasses or a salad bowl in layers: 1st layer - potatoes, 2nd - onions, 3rd - half a tongue, 4th - sweet peppers, 5th - cucumbers, 6th cheese, 7th - remaining tongue, 8th - eggs, 9th - nuts. Grease each layer with a small amount of mayonnaise and lightly salt.

SALAD with TONGUE and CHICKEN
Products:
For 150g. boiled tongue: 200g. boiled chicken fillet, 1-2 fresh cucumbers, 1-2 pickled cucumbers, 3 boiled eggs, green onions, dill, mayonnaise, salt.
Cooking method:
1. Cut the chicken fillet, tongue and cucumbers into strips, eggs into cubes.
2. Mix everything, season with mayonnaise, add salt if necessary.
3. Place the finished salad in a salad bowl, garnish with chopped herbs, and place in the refrigerator for 1 hour.

SALAD “BAIT FOR DRAGON”
Products:
For 1 boiled pork tongue: 100g. peeled walnuts, 300g. boiled beef, celery stalk, 1 bunch of dill, salt, ground black pepper, mayonnaise.
Cooking method:
1. Cut the boiled meat and tongue into medium-sized cubes, chop the nuts with a knife (not too much). Chop the celery and dill very finely. Combine all products and mix.
2. For dressing, combine mayonnaise with salt and pepper, beat well.
3. Season the salad with the prepared mixture, mix and put in the refrigerator for 2-3 hours.

TONGUE SALAD WITH SPICY DRESSING
Products:
For 2 pork tongues: 100g. salted mushrooms, 1 boiled carrot, green onions, parsley and dill, as needed, ground black pepper and salt to taste.
For dressing: 0.5 cups cream, 1 tbsp. spoon of grated horseradish root, salt to taste.
Cooking method:
1. Boil the tongue, peel the skin, let cool and cut into thin slices. Peel the carrots and cut into small cubes, mushrooms into small slices. Wash the green onions, parsley and dill, dry and cut.
2. Combine the prepared products, salt and pepper to taste. Whip the cream with horseradish root, add salt to taste and season the salad with the resulting mixture.

"POLYANKA" SALAD
Products:
For 1 boiled tongue: 2 cucumbers, 3 boiled eggs, 300g. fried mushrooms, green onions, dill, mayonnaise.
For decoration: 1-2 boiled eggs.
Cooking method:
1. Cut the tongue, cucumbers and eggs into cubes and place in a salad bowl. Add mushrooms, season with mayonnaise, mix, sprinkle with finely chopped herbs.
2. Grind the egg yolks and form into small balls. Cut the whites into strips. Place them in the form of daisies on the salad.

SALAD “HOLIDAY AT HOME”
Products:
For 200g. boiled pork tongue: 200g. crab sticks, 4 boiled eggs, 2 cucumbers, a handful of chopped walnuts, mayonnaise, salt.
For decoration: chopped greens.
Cooking method:
1. Cut the tongue into strips, crab sticks, eggs and cucumbers into cubes.
2. Mix everything, add nuts, salt to taste, season with mayonnaise.
3. When serving, decorate the salad with chopped herbs.

SALAD “TONGUE WITH EGGPLANT”
Products:
For 200g. boiled veal tongue: 1 eggplant, 100g. fresh frozen green peas, 1 sweet pepper, 1 tomato, 1 clove of garlic, parsley, vegetable oil, mayonnaise, salt.
Cooking method:
1. Peel the eggplant, cut into cubes, sprinkle with salt and let stand for 10 minutes. Then fry in vegetable oil.
2. Boil the peas in salted water and drain in a colander. Cut the tomato and seeded sweet pepper into small cubes.
3. Mix eggplants with peas, peppers and tomatoes. Add garlic passed through a press. Salt, season with mayonnaise.
4. Place the salad in a salad bowl, place slices of tongue on top, sprinkle with chopped herbs.

“BLUE-RED” SALAD
Products:
For 300g. boiled tongue: 300g. red cabbage, 1 tomato, 2 tbsp. spoons of canned corn, 2 eggs.
For dressing: 150g. mayonnaise, 3 cloves of garlic, 1 tsp. spoon of mustard, 1 bunch of dill.
Cooking method:
1. Peel the boiled tongue and cut it into thin strips. Shred the cabbage thinly. Strain the corn from the filling, cut the tomatoes and eggs into small slices.
2. In a bowl, mix the garlic and mustard passed through a press. Add mayonnaise, chopped dill, and mix thoroughly again.
3. Combine all the prepared products, mix, and spread the dressing on top. Just before serving, mix the salad.

“CONCERTENER” SALAD
Products:
For 1 small boiled tongue: 1 hard pear, 5-6 cherry tomatoes, 200g. hard cheese, 1 bunch of lettuce or Chinese cabbage, pepper, salt.
For croutons: 2-3 slices of white bread, 1-2 cloves of garlic, 2 tbsp. spoons of vegetable oil.
For dressing: 200g. mayonnaise, 1 tbsp. spoon of mustard, 1 tbsp. a spoonful of prepared horseradish, 2-3 cloves of garlic, ground black pepper, salt.
Cooking method:
1. Fry the garlic in vegetable oil, then remove from the pan. Fry the bread cut into small cubes in garlic oil.
2. For dressing, mix mayonnaise with mustard, horseradish and garlic passed through a press. Salt and pepper to taste.
3. Cut the tongue into strips, the pear into small cubes, and the tomatoes into small slices. Grate the cheese on a fine grater. Tear the lettuce leaves into pieces.
4. On a large dish, place the prepared ingredients in layers: 1st layer - lettuce, 2nd - pear, 3rd - tongue, add salt and pepper, 4th - tomatoes, add salt. Pour dressing over all layers. Then spread croutons over the surface of the salad and sprinkle thickly with grated cheese. Place in the refrigerator for 20-30 minutes.
Salad “Spring Glade” with tongue

Pork tongue 1 pc. (meat can also be used, but tongue is ideal)
Ham 200 gr.
Eggs 3 pcs.
Cheese 200 gr.
Champignons 200 gr.
Mayonnaise 200 gr.

To create a spring meadow:

Olives 1 jar
Tomato 1 pc.
Onion 1 pc. small
Green onions, parsley

Preparation:

Boil the tongue in well-salted water, cut into cubes.
Cut the ham into cubes, smaller in size than the cut tongue.
Boil the eggs, grate the whites on a coarse grater, leaving half of one white for decoration.
Cut the champignons and fry without onions.
Grate the cheese on a coarse grater, grate the yolks on a fine grater.
Lay in layers in the following order:
1 layer-tongue,
2nd layer – champignons,
3rd layer – egg whites,
4 layer - ham,
5 layer – cheese,
6th layer – egg yolks
Lubricate each layer well with mayonnaise. Do not grease the top layer (yolks).
Sprinkle the sides of the salad with finely chopped green onions.
Let the salad brew for 10 hours.
Before serving, decorate the top of the salad with bees (cut black olives, fold the body of a bee, alternating slices of cheese and rings of olives, make wings from cheese), ladybugs from tomatoes, flowers from egg whites, onions, olive rings, and herbs.
Salad with tongue and pickles
Salad with tongue and pickles is a simple recipe, yet it has a completely unusual taste sensation. To prepare it, boil beef tongue with spices, remove the skin and cut into thin slices. Boil two medium carrots, the same amount of potatoes and celery root. Cut the prepared vegetables and 50 g of pickled cucumbers into cubes, season with a mixture of 20 ml of vinegar and 40 ml of vegetable oil, add salt and pepper. Place on slices of tongue placed on a platter and garnish with herbs and pieces of boiled egg.

Salad with tongue and mushrooms
The recipe for salad with tongue and mushrooms is good not only for its excellent taste, but also for its speed of preparation. 300 g of boiled tongue and 150 g of ham are thinly cut into strips, and 200 g of pickled mushrooms (preferably champignons) are cut into small cubes. Grate 1 apple on a coarse grater, and cut a fresh cucumber into thin strips. Mix all the ingredients of the salad with tongue and mushrooms, season with mayonnaise and salt to taste. For beauty, you can put it in cocktail salad bowls and garnish with cheese or herbs.

Salad with tongue and cheese
And here is another interesting option - salad with tongue and cheese, an exquisite recipe for everyone who loves tongue and cheese. 500 g of boiled and peeled tongue should be cut into strips and lightly fried in vegetable oil (excess oil can be easily removed later by placing the tongue on a napkin). Boil 4 eggs and cut into cubes, 200 g of fresh cucumber into strips, and coarsely grate 100 g of hard cheese. Mix all ingredients, add mayonnaise, finely chopped herbs and salt to taste. Onion feathers will add originality.

Salad with tongue and prunes
The tongue goes well with prunes, as you can see in the following salad. Boil 4-5 potato tubers, 8 eggs and a medium-sized tongue. Grate potatoes, eggs and 300 g of hard cheese on a coarse grater, and thinly cut the tongue and pre-steamed prunes (20 pcs) into strips. Place the ingredients in layers: potatoes, tongue, prunes, eggs, cheese. We coat the layers with mayonnaise and decorate the top with green onions. If desired, crushed walnuts can be added to the salad along with prunes.


Salad with tongue "Festive"
And finally, an original holiday salad, the recipe of which is a combination of beef tongue, cheese and fresh vegetables. Cut the boiled tongue, pickled cucumbers, hard cheese and bell pepper into strips. Add canned green peas to the above ingredients, season the salad with mayonnaise and salt. Take white bread, cut it into cubes, sprinkle with sunflower oil and fry until golden brown. Sprinkle the tongue salad with the prepared croutons and garnish it with green lettuce leaves.

Figaro salad with tongue
veal tongue - 100 g
carrots - 1 pc.
onion - 1 head
salt
peppercorns
boiled beets - 80 g
celery root - 80 g
green salad leaves - 40 g
anchovies - 20 g fillet
tomatoes - 80 g
mayonnaise - 100 g
Cooking method:
Cook the tongue with the addition of carrots, onions, salt and pepper at a low boil until tender, then put it in cold water and, without allowing it to cool, peel off the skin.

Bring the cleaned tongue to a boil in the same broth and cool, then cut into strips. Cut the celery into strips, simmer in salted water and cool. Cut the anchovy fillet and lettuce into strips, and the beets into slices.

Mix the prepared products well, season with mayonnaise and place in a salad bowl.

Place finely chopped peeled tomatoes on top.

Salad “Eva” with tongue
You will need: 250 g of boiled beef tongue, 5 boiled eggs, 150 g of hard cheese, 3 pickled cucumbers, 100 g of prunes, 100 g of chopped walnuts, mayonnaise to taste, For decoration: 3 slices of cucumber, 1/2 carrots, olives, leaves basilica

1. Finely chop the tongue. Peel the eggs and grate them on a fine grater.
2. Cut the cucumbers into cubes. Pour boiling water over the prunes for 15 minutes, drain the water, cut the prunes into strips.
3. Place on a dish in layers, brushing with mayonnaise: cucumbers – 1/2 part eggs – prunes – tongue – 1/2 part eggs – 1/2 part nuts – cheese.
4. Sprinkle the finished salad with the remaining nuts, garnish with olives, cucumber slices, carrot slices and basil leaves. Let soak for 1-2 hours.

boiled beef tongue - 300 g
champignons - 200 g
onions - 2 heads
vegetable oil - 2 tbsp. spoons
mayonnaise - 4 tbsp. spoons

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices and fry in oil.

Lay out the prepared ingredients and pour over mayonnaise.

When serving, decorate the salad with herbs.

Salad with tongue and pickled onions

boiled tongue~150g
2 medium pickled cucumbers ~100g
1 small onion
~2 tbsp ketchup
2 tbsp vegetable oil
black pepper
2-3 tbsp rub parsley and cilantro
For pickling onions:
salt, sugar, vinegar, boiling water

Cooking method:
Chop the onion into half rings and pour in the marinade. It will marinate sufficiently while we cut the tongue and cucumber
Cut the tongue and cucumber into small strips
Squeeze out our onion and add it to the tongue with cucumbers. Add some greens (if you don’t like cilantro, you can add one parsley), leaving a little for the top. Add half of the ketchup here, add oil and pepper.
Pour the remaining ketchup over the top and sprinkle with herbs.

Tongue salad
500 g beef tongue (or pork tongue)
1 jar of pickled champignons
3 - 4 pcs. pickled cucumbers
4 eggs
70 g cheese
frozen green peas
mayonnaise
mustard

Making tongue salad

Wash your tongue well, preferably with a brush. Pour in cold water, bring to a boil, add salt, skim off the foam and cook over low heat for at least 2 hours, maximum 4.
If you can easily pierce the tip of your tongue with a fork, then it is ready; if not, continue cooking.
When the tongue is cooked, place it in very cold water, remove the skin and cut into slices.
If the mushrooms are very small, leave them whole, and if they are large, cut them.
Grate eggs and cheese on a coarse grater. Defrost the peas in a bag, otherwise they will dry out and be dry and not beautiful.
Add mustard to mayonnaise to taste. If you don't like mustard, you can just use mayonnaise.
Layer out:
1 mushrooms
2 mayonnaise
3 language
4 mayonnaise
5 cucumbers
6 eggs
7 mayonnaise
8 cheese
9 mayonnaise
10 peas

Salad with tongue or how to remain without tongue
Potatoes 4-5 pcs.
Eggs - 8 pcs.
Language 1 intermediate
Cheese 300 gr.
Cucumbers 6 pcs medium
Prunes 20 pcs
Mayonnaise
Green onions for decoration

1 layer of boiled potatoes on a coarse grater (it was not included in the recipe)
2 layer mayonnaise
3 layer boiled tongue, cut into thin strips (veal, beef, pork)
4 mayonnaise
5 layer prunes, cut into strips (who doesn’t like prunes, you can add pickled mushrooms, I think it will work)
6 layers of eggs on a coarse grater
7 layer mayonnaise
then the recipe called for sour apples, but I didn’t add them, I only had sweet ones at home
8 layer hard cheese on a coarse grater
9 layer mayonnaise

Then there were walnuts in the recipe, I excluded them too, because... I was afraid that they wouldn’t have time to brew

And having repeated all the layers, I laid out pickled cucumbers in the shape of a pineapple on top (sorry for the knocked-down decoration, but my imagination was only enough for this today), thinking that it was necessary to add a little sour, instead of apples, although it’s also delicious without them.

Salad "MARQUISE"
Boiled beef tongue – 1 pc.,

smoked meat (carbonate) – 300 gr.,
Fresh cucumber - 2 pcs.,

cheese – 100g.,

greens to taste.

Cooking method:

Cut the tongue, meat, cucumbers into thin strips, add grated cheese, season with mayonnaise. Decorate with greens.
tongue salad
I take all the ingredients in arbitrary quantities:
boiled and diced tongue
raw onion, finely chopped into squares
processed cheese, grated
Korean carrots (homemade)
mayonnaise

Mix everything thoroughly, season with mayonnaise and you’re done!
I don't add salt.

Salad with boiled tongue
boiled beef tongue – 120 g;
cucumber – 80 g;
white cabbage – 120 g;
chicken egg – 1 piece;
lettuce leaves – 4-5 pieces;
mayonnaise – 75 g;
parsley - 2 sprigs;
canned green peas – 60 g.

Cut the boiled beef tongue into cubes.
Boil the egg, cool, cut into four quarters.
Chop fresh white cabbage into strips and mash until juice forms.
Wash the cucumber and cut into cubes.
Strain the peas from the broth.
Place tongue, cabbage, cucumber and peas in a bowl. Season with homemade mayonnaise and stir.

To serve in portions, rinse the lettuce leaves, dry them and place them beautifully on a plate. Place the mixed ingredients on top, garnishing with eggs and herbs.

Salad with tongue
potato
language
eggs
onion
carrot
cheese
mayonnaise
Preparation
1-potato
2-mayonnaise
3-tongue straws
4-proteins
5-mayonnaise
6-onions with fried carrots
7-cheese with mayonnaise
8-yolks

Garnish with leeks and cucumber leaves.
Fast and easy.

Salad “memory of Greece”
- boiled beef or pork tongue - 300g;

Boiled eggs - 4 pieces;

Green sour apples - 2 pieces;

Hard cheese - 200g;

Pickled onions - 2 pieces;

Pickled olives or black olives - 1 jar;

Roasted peanuts - 200g;

Mayonnaise - 200g.

We lay out all the ingredients in layers, covering each of them with mayonnaise.

1st layer: pepper and salt the tongue cut into strips;
2nd layer: pickled onions;
3rd layer: apples cut into strips;

Salad with tongue
4th layer: roasted peanuts;
5th layer: olives, cut in half;
6th layer: finely chopped eggs.

Sprinkle the top layer of mayonnaise generously with grated cheese. You can decorate it beautifully with pickled olives or black olives.

By the way, pickled capers, which can be used added to olives or on their own, will give this salad a very original taste.

1. Boiled tongue is cut into strips.
2. The champignon is cut into 4 parts, the stems are removed and cut into large pieces.
3. Boil the shitake caps until half cooked.
4. Fry the mushroom mixture in olive oil, adding salt and pepper.
5. Lightly salted cucumbers have their edges trimmed and cut into small slices.

6. Cherry tomatoes are cut into 4 parts.
7. Onions are cut into half rings; hard-boiled egg white, cut into strips
8. Combine all components, add arugula leaves, salt and season with mayonnaise.
9. The salad is placed in a heap on a plate, decorated with arugula leaves, and halves of hard-boiled yolk are placed on the sides.

"YUMMY" SALAD=TONGUE SALAD
Tongue (boiled) - 300 g
Ham - 150 g
Mushrooms (marinated) - 200 g
Cucumber - 1 piece
Apple - 1 piece
Mayonnaise

Recipe "Tongue Salad"

Boil the tongue in salted water. Clean and cut into thin strips.
Cut the ham into thin strips.
Finely chop the mushrooms (I used marinated champignons).
Cut the apple into thin strips. I used a grater.
We also cut the cucumber into thin strips.
Add mayonnaise and mix all ingredients.
We serve the salad.

Salad with boiled tongue
INGREDIENTS: 180g tongue, 200g potatoes, 80g pickled cucumbers, 4 eggs, 150g champignons, 100g fresh tomato, mayonnaise, herbs
PREPARATION: boil tongue, potatoes, eggs, peel and cut into cubes. Cut the champignons into slices and fry in vegetable oil. Grate the cucumbers on a coarse grater. Cut the tomatoes into cubes. Lay out all ingredients in layers, coat every second layer with mayonnaise.
Salad with boiled tongue is ready. Before serving, let it sit for an hour or two.

Salad with boiled tongue


cucumbers - one piece.


green lettuce leaves

boiled beef tongue - 200 grams
white cabbage - 200 grams
cucumbers - one piece.
canned green peas - 1/2 cup
mayonnaise - four tablespoons
green lettuce leaves
ground black pepper, salt to taste

Cut the tongue and cucumbers into cubes. Shred the cabbage into strips and mash with salt until the juice releases. Let's squeeze out the juice.

Combine the prepared products with green peas, pepper, season with some mayonnaise, and mix.

When serving, pour the remaining mayonnaise over the salad and decorate with green lettuce leaves.

Salad with tongue and champignons
boiled beef tongue - 300 grams
champignons - 200 grams
onions - 2 heads
vegetable oil - two tablespoons
mayonnaise - four tablespoons

Method of preparing the recipe Salad with tongue and champignons

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices and fry in oil.

Salad with tongue

Lay out the prepared ingredients in layers and pour over mayonnaise.

When serving, decorate the salad with greens
boiled tongue - 250 grams
boiled carrots - one piece.
celery root - two pieces.
pickled cucumbers - one piece.
vinegar 3% - one tablespoon
parsley
salt
ground black pepper
vegetable oil - three tablespoons
boiled potatoes - one piece.

Method of preparing the recipe Salad with tongue

Cut the tongue and cucumber into strips, leaving some for decoration; carrots, potatoes, celery root - cubes.

Combine the prepared vegetables and tongue, add pepper, salt, vinegar and season with vegetable oil.

When serving, decorate with slices of tongue, cucumber, and herbs.

Salad “Chatty”
boiled beef tongue - 150 grams
fresh cucumber - one piece.
fresh celery - 4 stalks with leaves
dill
green onions
parsley
For refueling:
salt
sugar
mustard
vegetable oil
lemon juice

How to prepare the recipe Chatty Salad

Cut the tongue and cucumber into small strips. Chop the celery medium. Chop all the remaining greens. Mix the ingredients and season with dressing.

Tongue salad

Beef tongue
2-3 small red onions
salt pepper
2 tbsp. vinegar
spoon of sugar
mayonnaise
Let your tongue cook. For now, peel the onion and marinate it. After cutting into half rings, moisten the vinegar mixed with sugar and leave for 10 minutes. Peel the finished boiled tongue, cut into thin slices, salt, pepper and mix with onion, season with mayonnaise. Salad ready!

Vegetable salad with tongue and bacon

red cabbage 800 gr
bell pepper 1 piece
olive oil 50 gr
salt sugar, lemon juice to taste
boiled tongue 200 gr.
raw smoked bacon 100 gr.
mayonnaise 80 gr
mustard 20 gr
pomegranate sauce (narsharab)

Cooking method:
Chop the cabbage and bell pepper into strips, add salt, sugar, lemon juice and mash well and season with oil, well, everyone can probably imagine the taste.
cut the bacon into thin strips and dry in a frying pan.
Chop the boiled tongue into strips, mix with bacon and season with mayonnaise plus mustard sauce.
Place cabbage on top of tongue and bacon.
The salad is topped with narsharab sauce.
The taste was quite fresh and interesting.
Cocktail salad with tongue, chicken and apple
We take all products in equal quantities
Smoked chicken (breast or leg)
Boiled beef tongue
Apples
For refueling:
mayonnaise or a mixture of mayonnaise and horseradish
Preparation
Separate the chicken meat from the bones. Cut the tongue, chicken and apple into thin strips. (it’s better to grate the apple using a Korean carrot grater).
We place the products in bowls (wine glasses) in the following sequence:

1st layer - smoked chicken pulp;
2nd layer - boiled beef tongue;
3rd layer - apples.
4th layer - mayonnaise.
Decoration - dill sprigs.

Festive salad with tongue

boiled beef tongue - 600 g
egg - 3 pcs
cheese - 100 gr
potatoes - 3 medium tubers
sweet red pepper - 1 pc.
red salad onion - 1 medium head
pickled cucumbers (gherkins) - 6 pcs.
walnuts - 50 g
mayonnaise to taste
salt, pepper to taste

How to do it?

1. Wash the potatoes thoroughly, boil them in their skins, peel them and grate them on a coarse grater.

2. Lightly fry the walnuts in a dry frying pan and cool.

3. Wash the sweet pepper, cut in half, remove seeds and membranes, cut the pulp into very small cubes. Cut the gherkins into thin slices. Peel the red salad onion and chop it very finely with a knife.

4. Boiled beef tongue, without the hyoid part, cut crosswise into slices and then into small cubes.

5. Hard-boil the eggs, cool, peel and grate on a coarse grater. Also grate the cheese

6. Place the prepared ingredients in layers in glasses or goblets in the following order:
1st layer (bottom) - grated potatoes
2nd layer - chopped red onion
3rd layer - half of the entire chopped tongue
4th layer - sweet pepper cubes
5th layer - slices of pickled cucumbers
6th layer - grated cheese
7th layer - remaining tongue
8th layer - grated eggs.

Grease each layer with a small amount of mayonnaise (it is best to apply mayonnaise in the form of a mesh using a pastry bag with a very thin nozzle). Sprinkle coarsely chopped walnuts on top of the salad or decorate with walnut halves.

“What can we surprise and delight our guests with today?” - this is what every housewife thinks when setting the festive table. I want to cook something new and original.

Let several recipes for salads based on pork or beef tongue help you when choosing dishes for a special event.

Salad with tongue and cheese

Salad with tongue and cheese has a piquant taste due to the addition of walnuts and can perfectly replace a little tired Olivier salad.

To prepare a salad with tongue and cheese you will need:

500g boiled beef tongue

1 sweet pepper

3 boiled eggs

5 medium pickled cucumbers

50g walnuts

1 red onion

4 small potatoes

Recipe for salad with tongue and cheese

Cut pickled cucumbers, sweet peppers and boiled tongue into cubes. Boil the potatoes in their skins and finely cut into cubes or three on a coarse grater.

Cheese and eggs are also grated. Lightly fry the walnuts in a frying pan, without oil, and chop them coarsely. The salad will consist of layers, therefore, all the ingredients are laid out in this order: potatoes, red onion, ½ tongue, sweet pepper, cucumbers, cheese, the rest of the tongue, eggs and sprinkle everything with nuts.

Each layer must be greased with mayonnaise and seasoned with spices.
Salad with tongue and cabbage

Salad with tongue and cabbage has the simplest ingredients, but the taste is exquisite.

To prepare a salad with tongue and cabbage you will need

boiled tongue (pork or beef) 300g

champignons 300

onions 2 pcs

small pickled cucumbers 4 pcs

white cabbage 300g

Lemon juice

Recipe for salad with tongue and cabbage

Pickle the onion in advance, to do this, add a little sugar and vinegar to it and add hot water. Leave everything for 20-25 minutes.

Finely chop the cabbage, season it with a pinch of sugar and salt and carefully crush it with your hands so that it releases the juice. After this, season it with lemon juice.

Meanwhile, cut the cucumbers and tongue into small cubes and combine with boiled and chopped champignons, add pickled onions and season everything with mayonnaise.

Take a middle dish and place cabbage over its entire surface, place a tongue seasoned with mayonnaise in the center. That's it, you can enjoy it.
Salad with tongue, mushrooms and ham

Salad with tongue, mushrooms and ham is quickly prepared and eaten just as quickly. And the original presentation will make it simply unforgettable.

To prepare a salad with tongue, mushrooms and ham you will need

1 pork tongue

3 boiled eggs

200 champignons

Recipe for salad with tongue, mushrooms and ham

Cut the tongue boiled in salted water into medium pieces. Grate the whites of boiled eggs and divide them into two halves. One will go into the salad, the other for decoration.

Three yolks onto a fine grater. We cut the ham into bars, but smaller in size than the tongue. Fry mushrooms in oil. Three cheeses on a coarse grater. Next, lay out the salad in layers: tongue, champignons, egg whites, ham, cheese, yolks.

Lubricate all layers with mayonnaise and add seasonings. Do not touch the top layer of yolks. To decorate the salad, sprinkle the sides with finely chopped green onions.

To soak the salad, put it in the refrigerator overnight. That's all. And the next day we take it out and delight our guests!
Salad "Freshness"

The tongue-based “Freshness” salad is prepared very quickly, it is light and at the same time has a very delicate and pleasant taste due to fresh vegetables.

To prepare the salad you will need

Boiled tongue

Corn Cheese

Fresh cucumbers

Lettuce leaves

Recipe for “Freshness” salad based on tongue

Tear the lettuce leaves, cut the remaining ingredients into long thin strips and season everything with either a small amount of mayonnaise or sour cream. Bon appetit!

Try to prepare these simple, but very tasty and healthy dishes - after all, the tongue contains a lot of iron - and then your holiday table will be remembered by all guests.

Salad with tongue
Boiled tongue – 500 gr.

Boiled eggs – 1 pc.

Pickled cucumbers – 100 gr.

Boiled celery root - 100 gr.

Vinegar – 40 gr.

Apple cider vinegar – 100 gr.

Vegetable oil – 50 gr.

Marjoram, parsley

Salt pepper

Cooking method:

Mix marjoram with apple cider vinegar, pour over boiled tongue and leave for 30 minutes. When the tongue is marinated, cut it into slices, cucumbers and celery into cubes. Mix the tongue and vegetables, pour in the vinegar sauce. Mix everything well, garnish the salad with finely chopped eggs and parsley.

Ladies salad

220 grams of boiled tongue
220 grams of mushrooms
6 pcs. pickled cucumbers
Half an onion
Butter (butter), mayonnaise.

Recipe for ladies' salad:

Fry the onion and mushrooms in butter until golden brown, add salt and cool. Cut the tongue into thin strips, cucumbers into cubes. Then mix all the ingredients with mayonnaise and enjoy.

Pork tongue salad
1 carrot
salt pepper
1 red onion
1 boiled pork tongue
150 g light mayonnaise
1 tbsp. l. chopped dill and parsley
3 potatoes 150 g canned green peas

1. Boil potatoes and carrots in their skins until tender. Peel and cut into cubes. Peel and chop the onion. Cut the tongue into thin strips. Place the peas in a sieve.
2. Combine tongue, potatoes, carrots, onions, peas and herbs in a bowl, mix thoroughly.
3. Add mayonnaise, season with salt and pepper. Mix carefully and serve.

Tongue dishes are real delicacies, they are very appetizing, satisfying, and look great on any table. Especially often, tongue, both pork and beef, is used to prepare salads. But not every housewife knows how to cook a tongue so that it does not become “rubbery”, but has a delicate taste and looks appetizing in a dish. In this article we will tell you how to properly cook tongue for salad, and what products to combine it harmoniously with.

The main thing in the article

How to properly cook pork and beef tongue for salad?

At first glance, the processing of this by-product seems difficult. In fact, even a novice cook can cope with cooking beef tongue; you just need to know some nuances. Before adding tongue to the salad, it must first be boiled.

Before you put your tongue to boil, you should briefly immerse it in very cold water to make it easier to clean. After this, scrape it with a knife to remove fat, mucus or dirt, and then rinse the tongue thoroughly under running ice water.

To boil the tongue, you need to choose a large pan, since boiled tongue, as a rule, is larger than raw tongue. Pour water into a pan, boil it and only then put the meat in it. You need to wait until the water with your tongue boils and note the time: The tongue needs to be boiled in it for 15 minutes, constantly skimming off the foam, then drain the water. After filling the pan with fresh water, bring it to a boil and put the tongue back into it.

If you put your tongue in boiling water rather than in cold water, it will be softer, juicier, more tender and will retain more nutrients.

The cooking time for beef tongue directly depends on its size, weight, and also on the age of the animal, but on average it takes from 2 to 3.5 hours. Pork tongue is smaller in size, so its cooking time is about an hour. The readiness of the product is checked as follows: pierce the tongue in boiling water with a knife or fork: if it is soft enough and clear juice comes out of it, the tongue is ready. If the meat is still a little tough, and the liquid that comes out of it has a pinkish tint, you need to let the tongue boil for another 20 minutes, and then repeat the procedure.

In order to keep the tongue tender and soft, you only need to salt it 15-20 minutes before it is ready. Along with salt, you need to add other spices to the water: peppercorns, bay leaf, cloves, whole peeled onion, herbs, and some carrots . This technique will make the meat aromatic, spicy, piquant.

The cooked tongue is removed from the broth and placed in a bowl of cold water. This is necessary so that the hard skin can come off easily. Next, you need to wash the tongue again and let it cool: after this procedure it is easier to cut it. During the slicing process, you need to remove all the veins that are usually present at the back of the tongue.

For salads, the tongue is usually chopped into small cubes or elegant strips.

Classic tongue salad recipe

Boiled tongue is already a delicacy in itself. Therefore, the classic salad with veal tongue includes a minimum of ingredients, but is usually swept off the table first. We recommend preparing:

• Cooked tongue – 400 g;
• Red onion – 2 pcs;
• Vinegar – 3 tbsp;
• Pickled cucumbers – 2 medium;
• Mayonnaise, sour cream or natural yogurt - to your taste.

Shred the tongue into thin strips. Cut the onion into thin, neat rings, pour boiling water over it and pour vinegar over it for 5 minutes. We also cut the cucumbers into thin slices. Next, mix all the ingredients in a bowl, add salt if necessary and season with sauce.

New Year's salads with tongue: recipes with photos

Tongue salad will truly decorate your New Year's table. And the fact that it goes well with almost any product will play into your hands and make all kinds of culinary experiments possible.

Olivier salad with tongue

Olivier is convenient because you can add different types of meat to this salad, and each time you get a new dish, and at the same time a new taste. Replace the usual sausage or ham in Olivier with tongue - pork or beef, and try a completely new meat salad with a restaurant aroma and taste. Required:

• Tongue, pre-cooked – 300 g
• Jacket potatoes – 3 pcs.
• Boiled eggs – 4 pcs
• Cucumber pickled in mustard – 2-3 pcs.
• Boiled carrots – 2 pcs.
• Canned peas – 150 g
• High fat mayonnaise – 4 tbsp.

Chop all products into cubes of the same size, focusing on approximately the size of a pea. Follow the proportions given in the recipe to obtain the most harmonious taste and optimal consistency of the salad. Combine all ingredients, season with pepper and salt to taste, and add mayonnaise just before serving.

Tip: if you like onions in such salads, then before adding them to the dish, marinate the product by cutting it into small cubes and dousing it with a mixture of boiling water and vinegar for 3-5 minutes. Add onions to the salad if you plan to use it today, but under no circumstances do this if you know that the salad will stand in the refrigerator for 2-3 days - it will spoil both the taste and smell of the dish.

Salad “Pomegranate bracelet” with tongue

The “Pomegranate Bracelet” salad was a fairly frequent guest on holiday tables in Soviet times, but is undeservedly forgotten today. Traditionally, this dish is prepared with the addition of chicken fillet, but what’s stopping us from taking this salad to the next level and making it even more festive by adding beef tongue to it? Let's slightly adjust the components of the garnet bracelet:

• 2 large pomegranates;
• 300 g boiled veal tongue;
• 2 onions;
• 2 boiled eggs;
• 300 g potatoes, boiled in skins;
• 2 medium-sized carrots - boil;
• 3 medium boiled beets;
• 2 handfuls of shelled walnuts;
• vegetable oil for frying
• mayonnaise, salt, pepper for salad dressing.

We prepare the products: peel the potatoes, carrots and beets. We grate each root vegetable separately on a coarse grater. Peel the onion, cut into half rings and fry in oil until golden brown. Cut the tongue into neat cubes. We crush the nuts using a rolling pin or in a blender (but not into dust - so that they can be felt in the salad). Three large eggs. We clean the pomegranate and remove its seeds into a separate container. Next, take a round dish of suitable size, place a glass in the center and begin to assemble our puff bracelet around it, covering each layer with mayonnaise:

1. The bottom layer is the tongue;
2. Carrot;
3. 1/2 of the total volume of potatoes;
4. 1/2 nuts;
5. 1/2 volume of beets;
6. Other nuts;
7. Fried onion;
8. The rest of the potatoes;
9. Grated eggs;
10. The rest of the beets;
11. Carefully take out the glass and decorate the salad with pomegranate seeds.

Chinese tongue salad: recipe

This salad will definitely appeal to both fans of Chinese cuisine and those who are simply tired of very filling, high-calorie salads with mayonnaise. Let's take:

• 300 g boiled tongue
• 1 juicy paprika
• 2 large fresh cucumbers
• ½ chili pepper
• a couple of cloves of garlic
• 1 sweet red onion
• 1 bunch of cilantro
• a couple of pinches of sesame seeds.

For the sauce, mix:

• 2 tbsp soy sauce;
• 1 tbsp balsamic vinegar;
• 1 tbsp sesame oil (if not, replace with olive oil).

We cut the boiled, cooled tongue into beautiful strips, and give the same shape to cucumbers and sweet peppers. Chop the onion into half rings. Grind the cilantro arbitrarily finely, the chili pepper into small rings (don’t overdo it, 3-4 rings are enough). Peel the garlic, press it with a knife and chop finely. Mix the dressing ingredients together. Mix the salad ingredients, pour over the dressing, and sprinkle sesame seeds on top, lightly toasted in a dry frying pan.

Salad recipe with tongue and bell pepper: recipe with photo

Prepare such a fresh and elegant salad with tongue and vegetables. You will need:

• Boiled tongue – 300 g;
• Boiled eggs – 2 pcs;
• Sweet pepper – 1 red and 1 yellow;
• Red onion – 1 piece;
• Vinegar, mayonnaise.

Chop the onion into thin rings and sprinkle with vinegar to remove the bitterness. Cut the paprika into neat cubes, the tongue into strips, and the eggs into cubes. Add salt to taste and season with mayonnaise.

Salad recipe with tongue and pickled cucumbers

Tongue goes well with pickled cucumbers, so try making this delicious salad for the holiday:

• tongue – 200 g;
• any mushrooms (forest mushrooms, champignons) – fried, 150 g;
• pickled cucumbers – 2 pcs;
• boiled eggs – 3 pcs;
• boiled potatoes – 2 pcs;
• mayonnaise – 3 tbsp
• butter and vegetable oil - for frying
• dill for garnish
• seasonings to taste.

1. Boil the tongue and cut it into neat strips.
2. Cut the mushrooms into layers and fry until light golden in a mixture of oils - butter and sunflower.
3. If you like fried onions, feel free to add 1 small onion to the mushrooms for frying.
4. Boil the eggs and cut them into cubes or three large ones, do the same with the peeled potatoes.
5. Next, mix all the ingredients, season with salt and pepper, season the salad with mayonnaise, mix well, place in a salad bowl, and generously sprinkle with chopped dill on top.

Salad with Korean carrots and tongue: the best recipe

Fans of spicy and at the same time satisfying dishes with a bright taste will certainly love this salad. Pork tongue is better suited for this salad - it is softer and more tender than beef tongue and will “sound more harmoniously in a duet” with crispy carrots. Write down the recipe:

• Tongue – 400 g
• Korean carrots – store-bought or homemade – 400 g
• Red onion – 1 piece
• Apple cider vinegar, boiling water – for pickling onions
• Fresh cucumber – 1 large
• Parsley - a small bunch.

1. Cut the tongue into thin strips.
2. We first remove excess juice from the carrots.
3. Chop the onion into half rings and pour boiling water and vinegar over it so that it loses its burning taste and specific smell.
4. Finely chop the parsley.
5. Cucumber is an unexpected but justified “guest” in this salad; we cut it into strips. This component will very advantageously dilute a rather spicy salad and refresh its taste. Don't be scared, it's very interesting when combined with Korean carrots.
6. Mix all salad ingredients and season with mayonnaise, then serve immediately.

The taste of the salad is quite spicy, so it does not require additional spices, but if you want, you can add a little salt to the salad to your taste.

Quick salad with tongue, champignons and corn: recipe

We recommend a very light, easy-to-prepare, bright and elegant salad made with corn. If you have a boiled tongue (or maybe you have a canned one), this express salad can be prepared in exactly 10 minutes. Time it! Let's take:

• 300 g tongue;
• 300 g pickled champignons;
• 3 boiled eggs;
• 1 can canned corn;
• 3 tbsp mayonnaise;
• spices to your taste.

While the eggs are boiling (6-7 minutes), chop the tongue into strips and the mushrooms into slices. Peel the boiled eggs and cut them into cubes into the salad, add corn, salt and pepper to taste. Season with mayonnaise, decorate to taste and serve.

Recipe for salad with tongue and ham

The taste of the tongue itself, although tender, is somewhat bland. We suggest adding ham to the dish to make the salad even more satisfying and varied. You will need:

• tongue – 200 g;
• ham (chicken, pork, assorted - to your taste) - 150 g;
• fresh cucumber – 1 piece;
• cherry tomatoes – 5-6 pcs;
• hard cheese - 100 g;
• natural yogurt or sour cream – 3 tbsp;
• olives and parsley for decoration.

Chop all the ingredients into strips and cut the cherry tomatoes in half. Mix the ingredients in a bowl, add salt to taste and add dressing, mix and serve. Be sure to garnish this salad with olives and herbs.

To make the salad taste more festive, add smoked chicken breast to the salad instead of ham. This will make the dish more juicy and acquire an even more appetizing aroma.

Salad with arugula, pine nuts, tongue and grapes

This dish really has a refreshing, original taste, while being quite filling and nutritious. Required:

• a bunch of arugula (can be replaced with a mix of lettuce leaves);
• 300-400 g boiled tongue;
• 100 g each of white and black grapes;
• handful of pine nuts
• a little sesame;
• a couple of cloves of garlic.

For filling:

• 1 tsp honey;
• 1 tsp French mustard;
• 1 tbsp olive oil;
• 1 tbsp soy sauce;
• 1 tbsp lemon juice.

The boiled tongue should be lightly fried in olive oil until lightly browned, and then beautifully cut into strips. Each grape should be divided in half, lettuce or arugula should be torn with your hands. Fry the sesame seeds a little until they begin to emit their characteristic aroma. Mix all the ingredients in a deep dish, then start preparing the original sauce: mix olive oil, mustard, honey, soy sauce and lemon juice in a bowl, add a little salt, squeeze out 2 cloves of garlic and mix well. Pour this sauce over the salad and let it brew for 20 minutes. Sprinkle pine nuts on top.

Salad with tongue, tomatoes, cheese and herbs

This salad is an ideal filling for tartlets or for stuffing tomatoes - in the latter case, simply do not add tomatoes to the salad.

• Tongue – 300 g;
• Tomatoes – 2 medium (if you take cherry tomatoes – 8 pcs);
• Dill - a small bunch;
• Hard cheese – 100 g;
• Garlic - to taste;
• Mayonnaise for dressing.

Shred the tongue into small strips. We cut the tomatoes into cubes, and if you took cherry tomatoes, cut them into 4 parts each. Finely chop the dill and garlic, grate the cheese on a fine grater. Mix all the ingredients, add some salt and season with mayonnaise.

Tongue salad with pineapple

Lovers of everything original and unusual will definitely love this salad.

Salad with tongue, prunes and hazelnuts: a gourmet recipe

A very unusual salad is a win-win option if you want to surprise and conquer your dear guests with your culinary skills. We take:

• 300 g boiled tongue;
• 100 g prunes;
• 200 g champignons;
• 50 g each of hazelnuts and walnuts;
• 1 small onion;
• 50 g hard cheese;
• mayonnaise, salt, herbs as desired.

1. Chop the boiled tongue into strips, soak the prunes in warm water for 10 minutes, then also cut into strips.
2. Chop the mushrooms into slices and fry in butter until golden brown.
3. Chop the nuts using a rolling pin or mash them with your hands.
4. Finely chop the onion and marinate in boiling water and vinegar.
5. Grate the cheese onto a fine grater.
6. Mix all ingredients in a separate dish, add salt and mayonnaise, and top the salad with grated cheese.

Festive salads with tongue: recipes from the chef

Vyborg salad with tongue: recipe

This salad with a loud and beautiful name is vaguely reminiscent of Olivier, thanks to pickled cucumbers , which give it piquancy (you will need 2 cucumbers). It also includes ingredients such as:

• pickled mushrooms – 200 g;
• tongue – 300 g;
• boiled eggs – 3 pcs;
• hard cheese – 100 g.

All ingredients are cut: cucumbers and eggs into cubes, tongue into strips, mushrooms into slices, and the cheese is grated on a fine grater. You need to mix all the ingredients for the salad and season them with mayonnaise, and place grated cheese on top.

The main thing is that before adding mushrooms and cucumbers to the salad, squeeze and drain excess liquid from them.

Capercaillie's Nest salad with tongue: recipe

This salad will become a real decoration of the holiday table. Traditionally, chicken fillet is used to prepare it. We suggest adding tongue to the salad instead of chicken - this will only improve the taste of the dish and become more refined. How to prepare such a salad - see the video recipe, but remember that we replace the chicken with tongue.

Salad "Caprice" with tongue: recipe

This meaty, hearty salad is a favorite of any holiday table; it is especially popular with men. Therefore, write down the recipe urgently:

1. We chop all the meat ingredients into thin strips, slice the mushrooms, and if they are small, cut them in half or into 4 parts.
2. Add mustard beans to mayonnaise (can be replaced with unsweetened yogurt), mix the dressing, and add it to the salad.
3. You need to place the Caprice salad in a heap on a flat dish, on a “pillow” of lettuce leaves.

Salad with tongue “General”: recipe

If you welcome the combination of meat and onions, prepare this hearty and at the same time fresh, crispy salad; men will also certainly appreciate it. For this dish, it is preferable to use a softer pork tongue.

1. Chop all the salad ingredients into strips.
2. Before adding it to the salad, chop the onion into thin rings and marinate in vinegar, sugar, salt and boiling water for 5 minutes.
3. Dress the salad with mayonnaise (ideally, if you add 1 tablespoon of mustard beans to the salad dressing).
4. Finely chop the parsley and decorate our dish with herbs.
5. Place in the refrigerator for 40 minutes to steep and serve.

“Hunter” salad with tongue: recipe

A very hearty meat salad, which got its name because of the smoked meats that are necessarily included in its composition. Prepare it according to our recipe, and your dish will acquire restaurant chic and a unique aroma. Needed for 4 servings:

• boiled tongue - 150 g
• boiled veal - 100 g
• dry-cured sausage (can be replaced with hunting sausages) - 100 g
• ham - 100 g
• hard cheese (preferably “hunter’s” cheese) - 100 g
• marinated champignons - 80 g
• onions - 1 pc.
• pickled cucumber - 1 pc.
• mayonnaise
• smoked paprika - to taste
• boiled eggs - 2 pcs.
• salt, pepper to taste
• garlic - 2 cloves.

1. We chop all meat products into strips.
2. We chop the champignons into slices, the eggs into small slices, the onion into half rings, the cucumber into strips.
3. Three large cheeses.
4. Make the dressing by squeezing the garlic into the mayonnaise and adding paprika.
5. We combine all the products and season with sauce, salt and pepper to your taste and put in the cold so that the salad is infused.
6. This salad should be served on separate dishes, arranged using a small culinary ring or in a mound.

Salad “Favorite” with tongue: recipe

Caesar salad with tongue: recipe

You can diversify the usual taste of your favorite, but perhaps someone is tired of, by adding boiled beef tongue to the dish instead of chicken breast. If you don’t want to completely give up chicken meat in the salad, add both tongue and chicken in a 1:1 ratio. But the main thing in Caesar is to prepare the dressing correctly, choose the right lettuce leaves and prepare crispy croutons. How to do this - see our video recipe.

Ideas for layered cocktail salads with tongue

Delight your guests with an unusual presentation of familiar salads. Traditionally, glasses with stems or special bowls, always transparent, are used for cocktail salads. Use your imagination and invent new recipes for puff salads, and we will offer the most popular combinations of the tongue with other products; you can choose the proportions yourself. Each layer is covered with a thin mayonnaise mesh. The location of the listed product layers is from bottom to top: