Beef Tongue Salad with Sweet Peppers

Salads | French cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef Tongue Salad with Sweet Peppers

Ingredients

Beef tongue - 14.1 oz
Eel - 1 head
Sweet Pepper - 2 pieces
Carrot - 1 piece
Leek - 1 piece
Turnips - 1 piece
Bouquet Garni - 1 bunch
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 5 tablespoons
Vinegar essence - 2 tablespoons
Olives stuffed with lemon - 1.8 oz
Mustard Greens - 1 tablespoon

Step by Step guide

Step 1

Peel the carrot, turnip, and leek.

Step 2

Rinse the tongues in cold water, boil for 5 minutes in a large amount of water, drain, cool, place in another pot with boiling water, bouquet garni, peeled vegetables, salt, ground black pepper, and cook for 1.5-2 hours.

Step 3

Rinse and dry the lettuce.

Step 4

Place the sweet peppers in boiling water, cook for 10 minutes, drain, peel, remove seeds, and cut into strips.

Step 5

Prepare the dressing from vinegar, olive oil, salt, and pepper.

Step 6

Peel the tongues and slice them thinly.

Step 7

Arrange the lettuce leaves, sweet peppers, and then the slices of tongue on top. Dress the salad with the vinegar dressing and garnish with black olives.