Salad with Tongue, Mushrooms, Chicken, and Celery

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This salad is extraordinarily delicious, and the dressing plays a significant role, so be sure to TASTE it; don't take the ingredients for granted—everything depends on the products. The dressing should be sweet, but the sweetness disperses in the salad. Therefore, it is essential to let the salad sit for a while. At our New Year's table, it has successfully replaced Olivier salad.

Ingredients

Celery salt - 2 pieces
Fresh Mushrooms - 10.6 oz
Onion - 1 head
Soy Sauce - 5 fl oz
Garlic - 1 clove
Honey - 3 tablespoons
Grated Ginger Root - 1 piece
Vegetable Oil - 1 fl oz
Balsamic Vinegar - 1 fl oz
Beef tongue - 1 piece
Skin-On Chicken Breasts - 17.6 oz

Step by Step guide

Step 1

Cut the boiled tongue, boiled celery, and boiled chicken breast into cubes.

Step 2

Clean the mushrooms (do not wash!) and sauté them with the onion. Let cool.

Step 3

Make the dressing. For this, blend garlic, soy sauce, peeled ginger root (3 cm), honey, balsamic vinegar, and olive oil until smooth (the dressing should be quite sweet).