Saturday, August 04, 2007

Warm Salad with Tongue

Ingredients for 8:

1 Beef tongue (or 4 pork tongues)
0.5 lb grated cheese
0.5 lb tomatoes
1lb rye bread croutons (cubes from dried rye bread)
20 peppercorns
5 bay leaves

For dressing:
5 tbsp Mayonnaise
3 garlic cloves
3-5 coriander stalks

Method:

Bring half gallon water to boil. Add 1 tbsp salt, place tongue(s) into the boiling water, and boil for 2.5 hours with low heating.
Add peppercorns and bay leaves, and boil for 5 more minutes.
Then, place tongue(s) in another saucepan with cold water, and wash it in cold water.
After that, you can easily remove tongue(s) skin.
Remove the skin.
Drain tongue(s), and cut into small (0.5”) cubes.
Wash tomatoes, and cut into same-size cubes.
Mix tongue together with the tomatoes and cheese.
Press garlic, cut coriander into very small pieces, and blend with the Mayonnaise.
Add this dressing, and croutons into the tongue-tomatoes-cheese mix.
Stir well, and serve.

Note:

You can keep prepared tongue and dressing in a refrigerator, and mix with other ingredients 5 minutes before serving.

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