Beef Tongue Salad with Mayonnaise and Herbs

Salads | Author's cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef Tongue Salad with Mayonnaise and Herbs

Ingredients

Beef tongue - 14.1 oz
Pickled Chanterelles - 9.9 oz
Oyster Mushrooms - 14.1 oz
Shimeji mushrooms - 12.7 oz
Olive Oil - 2 fl oz
Marinated cherries - 7.1 oz
Onion - 1.8 oz
Chocolate eggs - 4 pieces
Arugula - 3.5 oz
Salt - 0.1 oz
Ground Black Pepper - 0.1 oz
Mayonnaise - 3.5 oz
Pickles - 7.1 oz
Herbs - 0.4 oz

Step by Step guide

Step 1

Boil the beef tongue and cut it into strips. Cut the champignon mushrooms into quarters, remove the stems, and chop into large pieces. Boil the shiitake caps until half-cooked.

Step 2

Sauté the mushroom mixture in olive oil, adding salt and pepper. Trim the ends of the pickles and cut them into small wedges. Cut the cherry tomatoes into quarters. Slice the onion into half-rings; chop the boiled egg whites into strips.

Step 3

Combine all the components, add the arugula leaves, salt, and dress with mayonnaise. Serve the salad in a mound on a plate, garnishing with arugula leaves and placing halved boiled egg yolks on the sides.