Olivier Salad with Beef Tongue and Green Peas
⏳ Time
1 hour 30 minutes + 2 hours
🥕 Ingredients
11
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, a chef at a popular American restaurant.
Ingredients
- Chicken Egg - 4 pieces
- Potato - 2 pieces
- Carrot - 4 pieces
- Green Peas - 2.8 oz
- Cucumbers - 4 pieces
- Pickled Cauliflower - 4 pieces
- Beef tongue - 5.6 oz
- Mayonnaise - 4.9 oz
- Salt - 0.1 oz
- Ground Black Pepper - 0.1 oz
- Microgreens - to taste
Step by Step guide
Step 1
Boil the beef tongue in boiling water for 2 hours.
Step 2
Cool in cold water and remove the skin.
Step 3
Wrap the potatoes and carrots in foil and bake in the oven at 356°F for 1 hour.
Step 4
Boil the eggs, cool them, and peel.
Step 5
Peel the skin off the fresh and pickled cucumbers.
Step 6
Cool the potatoes and carrots and peel them.
Step 7
Cut all the ingredients into small strips.
Step 8
Place the potatoes, carrots, eggs, peas, cucumbers, and half of the tongue in a deep bowl, season with salt and pepper.
Step 9
Dress with mayonnaise and mix well.
Step 10
Arrange the salad in a mold or on a plate, garnish with the remaining tongue and microgreens.
Step 11
Serve!
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