Classic Olivier Salad with Tongue and Apple
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
8
Description
Classic Olivier salad with tongue and apple
Ingredients
- Beef tongue - 10 oz
- Potato - 15 oz
- Carrot - 10 oz
- Chicken Egg - 3 pieces
- Pickled Cauliflower - 5 oz
- Canned Mushroom Soup - 5 oz
- Spanish onions - 5 oz
- Apple - 5 oz
- Mayonnaise - 5 oz
- Mustard Greens - 0 oz
- Parsley - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Peel the potatoes and carrots, then cut them into small cubes about the size of peas or slightly smaller. For convenience and speed, you can use specialized cutting tools.
Step 3
In a large pot, bring water to a boil, then add the potatoes and cook for 2 minutes.
Step 4
Add the carrot to the pot and cook for another 5 minutes. Then drain in a colander.
Step 5
Finely chop the white onion into very small cubes.
Step 6
In a small saucepan, bring water to a boil and gently add the eggs using a spoon. Cook for 12 minutes, then transfer them to cold water to stop the cooking process.
Step 7
Cut the cucumbers into cubes of the same size as the potatoes and carrots.
Step 8
Peel the apple, remove the seeds, and cut it into cubes.
Step 9
Cut the boiled tongue into cubes of the same size.
Step 10
Peel the eggs and chop them as well.
Step 11
In a large bowl, combine the tongue, all the prepared vegetables, apples, peas, chopped herbs, and eggs. The salad can be stored in the refrigerator for up to 3 days.
Step 12
Mix the mayonnaise with mustard and dress the salad with this sauce just before serving. Season with salt and pepper to taste. Serve the Olivier salad garnished with herbs.
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