Warm Salad with Tongue and Feta Cheese
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
4
Description
A hearty and fresh salad prepared in a popular American restaurant. The tongue and potatoes are used in equal proportions, and you can adjust them to your liking. The recipe was shared with us by Jessica Smith, an author known for her culinary books.
Ingredients
- Beef tongue - 2.5 oz
- Yakiniku sauce - to taste
- Potato - 2.6 oz
- Vegetable Oil - 0 fl oz
- Garlic - to taste
- Herbs - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Corn Salad - 1.4 oz
- Arugula - 0.7 oz
- Marinated cherries - 1.1 oz
- Feta cheese - 1.1 oz
- Pickled Cauliflower - 1.1 oz
- Olive Oil - 0 fl oz
- Mustard Greens - 0.4 oz
- Horseradish Leaves - 0.4 oz
- Soy Sauce - 0 fl oz
Step by Step guide
Step 1
First, boil the baby potatoes, then sauté them in oil until golden brown, adding garlic, herbs, salt, and pepper.
Step 2
Wash the lettuce and arugula leaves, dry them, and dress with a sauce made of olive oil, mustard, and horseradish, with the addition of soy sauce.
Step 3
Arrange the julienned pickled cucumber, cubes of feta cheese, halved cherry tomatoes, and warm sautéed baby potatoes on a plate.
Step 4
Slice the beef tongue into thin slices and marinate in teriyaki sauce, then sauté in a heated skillet with oil and garlic.
Step 5
Place the hot slices of tongue on the prepared salad and serve immediately.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.