How to make pork tongue salad. Festive pork tongue salads

Good health to you, dear readers! How could I present today’s recipe in a more solemn way? It definitely deserved it. Unfortunately, most of us cannot afford to include pork tongue salad in our daily diet, but we would like to. But such an appetizer will become a real mega-hit on the holiday table. And even an environment consisting entirely of culinary reputable delights will not cause significant damage to the salad’s reputation.

Although there’s nothing special to imagine! So, it’s clear that the salad is not a cakewalk. You can, of course, just boil it, chop it, mix all the ingredients and you’re ready for who knows what kind of snack. But we want to prepare a very tasty salad -! That’s why I offer a trickier recipe. There are some important features of its preparation.

For example, knowing how to properly and tasty boil pork tongue, you will always be one step ahead of your friends and girlfriends. They will burn with envy, but will still not be able to understand why your salad with pork tongue and pickled cucumbers is many times superior to their counterpart. It seems that the ingredients are the same - bell pepper, pickled cucumber, carrots, greens, but something is still missing in the salad. Let's now look at the recipe - what exactly? What and how to cook to triple the taste of pork tongue.

Keep your mouth shut - I’m sharing the recipe in secret with you

Ingredients:

• 300 grams of pig tongue;
• 2 salted or pickled cucumbers;
• 1 carrot;
• 2 sweet peppers of different colors;
• a bunch of dill and green onions;
• 2-3 cloves of garlic;
• half a glass of sour cream;

Fundamental Point, which determines how successful the presentation of the salad will be in front of your “competitors” is the preparation of the pork tongue. And so that you don’t have any unnecessary questions and the snack turns out to be “world-class”, I have prepared a recipe for you with a photo.

How to cook the most delicious pork tongue

Preparing and cutting food

1. I boil the carrots and grate them on the coarse side of a grater.
2. I cut the pickled cucumbers into cubes. If their skin is too rough, you should clean it. In any case, it is best to use homemade pickles, but if you don’t have them, store-bought cucumbers will do. Well, in order to avoid such an opportunity in the future, I’ll show you one amazing one. Then the problems associated with preparing cucumbers for the winter will no longer arise.
3. Next, I cut the pork tongue into strips.
4. I chop the greens.

Not the last role of sweet pepper in salad

I want to eat more and more, no, I can’t bear it anymore, if it’s a minute longer, I could rot like a coal. But the time spent makes up for the taste. I'll throw off the burden of hunger and start having a snack. The salad goes on your tongue and the pickled cucumber goes into your mouth. There is no need to rush here, this is not a sandwich. To act like a pig with a dish is beyond my strength, I need to enjoy the miracle, the one who tasted the grub is in the subject.

Your desires are not limited by anything, and the preferences of your friends are always a priority. If you want, you can prepare a salad recipe with pork tongue and pickled mushrooms or fresh cucumber, replacing the salted one. No matter what I advise you, in any case, only your will rules. I just showed the direction, but decide for yourself where to turn.

So I tell you! Congratulations on bon appetit! It’s time to finish the solemn speech with which I am boring you today.

If anyone wants to count the number of tongue salad recipes, looking for them on different sites and in paper magazines, then he will probably get tired of a number within a hundred)) In other words, there are many options for preparing this dish, each of which has its own composition, method of heat treatment of some products, final design and presentation.

The five most commonly used ingredients in tongue salad recipes are:

Whatever tongue salad recipe you choose, it is recommended to start preparing it by boiling the tongue itself. To do this, the product must be cleaned, then filled with cold water for at least half an hour. Clean it again, more thoroughly, scraping off all the excess. Then add water and cook until boiling, periodically removing the foam. Once it boils, hold for 10-15 minutes, drain the water, and repeat the process. As a result, until it is ready, you need to cook it for about two hours over low or medium heat. It is worth considering that, unlike meat, which consists of fibers, the tongue increases in size when cooked. Therefore, you need to take a spacious pan for it.

To make the meat more aromatic and tender, it is also recommended to put in boiling water half an hour before the end of cooking: bay leaf, peppercorns, a whole onion, a whole peeled carrot. Add salt to taste, but only after the stove is turned off. In this case, we will get not only a delicious boiled tongue for salad, but also broth for a rich soup.

Afterwards, the tongue needs to be cooled by holding it in cold water. This will make it easier to remove the skin. By the way, this is how you check its readiness: if clear juice comes out after piercing it with a fork, then everything is fine. The tongue is cut into slices of the desired thickness, then into cubes or strips - depending on what is recommended in the recipe.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Cold appetizers with the addition of offal are very tasty. The meat product is in perfect harmony with various spices, dressings and other vegetable ingredients. Every housewife, having spent a minimum of time on cooking, will be rewarded with a hearty and beautiful dish that can be placed on the table set for any occasion.

How to cook pork tongue

How tasty the dish turns out depends on the correct actions. So, cooking pork tongue has its own nuances:

1. Before cooking, the tongue should be kept in cold water for at least 3 hours, rinsing it periodically. Before cooking, sprinkle with salt, brush, then rinse well.
2. It is recommended to place the pork part in a boiling liquid, boil for 15 minutes, then drain the water from the pan, rinse it, the meat itself, and then wait until the water boils again.
3. When cooking, it is better to add a whole onion, parsley roots, carrots, celery, dill seeds, and bay leaves to the liquid.
4. The pork meat product should be cooked for 1.5 to 2.5 hours.

Pork tongue salad - recipe with photo

Dishes made from this meat product have been considered special delicacies for many decades, but today their range has become much more diverse. For example, hearty hot dishes are prepared from the broth, and delicious cold appetizers are made from the tongue itself. Choose a pork tongue salad recipe that has your favorite ingredients on the list and start cooking.

Favorite

Cooking time: 60 minutes

Number of servings: 4 persons

Calorie content of the dish: 101 kcal

Cuisine: Slavic

Every caring housewife and mother tries to feed her household, especially children, with tasty and healthy food. Favorite salad is perfect for this purpose, because the main product is a source of protein and zinc. Before preparing the dish, as in the photo, you only need to properly boil the pork part, then simply cut all the ingredients.

Ingredients:

• potatoes – 3 pcs.;
• tongue – 1 pc.;
• eggs – 3 pcs.;
• cucumbers (fresh) – 2 pcs.;
• salt - to taste;
• onion – 1 pc.;
• ginger (optional) – 15 g;
• mayonnaise – 3 tbsp. l.

Cooking method:

1. Rinse the main meat product, let it simmer for several hours, salt and season the water. Remove the boiled meat, place it immediately in cold water, then remove skin and fat. Cut into strips.
2. Peel the boiled potatoes with their skins and cut them into neat cubes with a sharp knife.
3. Chop the eggs.
4. Grate the cucumbers and strain off the juice.
5. Chop the onion into small cubes and pour over boiling water.
6. Cut the ginger into very thin strips.
7. Combine all ingredients in one bowl, season with mayonnaise. You can serve Favorite immediately.

With pickled cucumbers

Cooking time: 1 hour 25 minutes

Number of servings: 10 persons

Calorie content of the dish: 178 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

If you want to serve your household an original and delicious salad, then be sure to try making it using this step-by-step recipe. Tongue salad with cucumber turns out to be indescribably tender, and thanks to the beans, satisfying and nutritious. When preparing a snack for a holiday, it is better to place it in the shape of a ring - this way it will look more impressive.

Ingredients:

• garlic – 1 head;
• pork tongue – 0.7 kg;
• onions, carrots - 1 pc.;
• beans - 1 can;
• eggs – 3 pcs.;
• pickled cucumbers – 3 pcs.;
• cheese – 150 g;
• salt, pepper - to taste.

Cooking method:

1. Place a glass in the middle of a flat plate.
2. Cut the pork into cubes, season to taste, add salt, mix with mayonnaise, and place around a glass.
3. Fry chopped onion with grated carrots, add chopped garlic. Mix the mixture with mayonnaise and carefully add the next layer.
4. Grate the eggs, coat with mayonnaise, and place on top of the onion-garlic mixture.
5. Strain the beans from the liquid and add half.
6. Grate the cucumbers, squeeze a little of the juice, cover the beans, then make a mayonnaise layer again.
7. Sprinkle the salad with grated cheese and refrigerate.
8. After 20 minutes, remove the glass from the salad and cover the surface again with mayonnaise. Garnish the finished dish with the remaining beans.

With champignons

Cooking time: 2 hours 15 minutes

Number of servings: 6 persons

Calorie content of the dish: 167 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

This appetizer is known to many as the Ladies' Caprice, because the dish turns out to be deliciously tasty and not too high in calories. Tongue salad with mushrooms and ham can be made by thoroughly mixing all the chopped ingredients, or laying them out in layers - the serving method depends on your culinary preferences. If you serve the appetizer warm, it will be even more flavorful.

Ingredients:

• ham – 300 g;
• mushrooms – 200 g;
• onion – 1 pc.;
• tongue – 0.5 kg;
• salt, mayonnaise - to taste;
• carrots, tomatoes - 1 pc.;
• greens – 100 g.

Cooking method:

1. Peel the pork meat product boiled in salted water and cut into strips. Do the same with the ham.
2. Cut the onion into thin half rings and sauté in oil. Add mushroom slices to the prepared onion, fry everything together for a couple of minutes, add salt.
3. Place the first layer of meat products, onion-mushroom mixture on them, grease with mayonnaise.
4. Decorate the salad with thin rings of tomato and boiled carrots.

With fresh cucumber

Cooking time: 1 hour 45 minutes

Number of servings: 6 persons

Calorie content of the dish: 221 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

This offal is deservedly classified as a delicacy, so its taste will be appreciated by every connoisseur of delicious food. The cold appetizer is not only satisfying, but also beautiful to look at, so it will decorate any event, even a holiday table. Look at the detailed recipe with photos, and they will help you understand how to prepare a salad with tongue and cucumbers and how it will turn out.

Ingredients:

• cheese – 300 g;
• dill – 3 tbsp. l.;
• eggs – 4 pcs.;
• tongue – 750 g;
• mayonnaise – 100 g;
• cucumbers – 2 pcs.;
• pine nuts – 200 g;
• parsley – 1 tbsp. l.

Cooking method:

1. Let the main meat product simmer. After cooking, peel off the skin and cut into strips. Do the same with eggs.
2. Fry pine nuts in a frying pan.
3. Cut the cheese into small slices or grate.
4. Cut the cucumbers into strips.
5. Before combining, salt all the ingredients, then put them in a bowl in layers: put cucumbers on the bottom, then meat, make a mayonnaise mesh, then distribute the eggs, then the cheese. Coat the workpiece again with mayonnaise, sprinkle with nuts and herbs.

With pickled cucumber

Cooking time: 1 hour 40 minutes

Number of servings: 4 persons

Calorie content of the dish: 154 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

This cold appetizer does not involve the use of the most expensive ingredients - all components are quite affordable, and together they create an excellent flavor bouquet. This step-by-step recipe with photos will not only help every housewife understand how to prepare a salad with tongue and pickles correctly, but also see how it will turn out in the end.

Ingredients:

• pickled cucumbers – 3 pcs.;
• pork tongue – 1 pc.;
• peas - 1 jar;
• sweet pepper – 1 pc.;
• onion – 1 pc.;
• eggs – 3 pcs.;
• mayonnaise - to taste;
• cheese – 50 g;
• croutons - to taste.

Cooking method:

1. Cut the boiled tongue into long strips.
2. Drain the water from the jar of peas and pour the contents into a bowl.
3. Pickled cucumbers, bell peppers, eggs cut into strips.
4. Make thin half rings from the onion.
5. Mix all the ingredients, pour mayonnaise, sprinkle cheese on top, grated on the finest grater, and before serving, decorate with croutons made yourself from fresh bread.

From canned pork tongue

Number of servings: 8 persons

Calorie content of the dish: 270 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

If you want to feed your husband a very satisfying and tasty meal, then this recipe will definitely help you out. A salad made from canned pork tongue and boiled beef heart is incredibly nutritious and aromatic. Thanks to the presence of vegetables, peas and corn, the dish looks very festive, so it is perfect for special occasions.

Ingredients:

• pepper, salt - to taste;
• potatoes – 4 pcs.;
• mayonnaise – 200 ml;
• peas, corn - 1 can each;
• greens - to taste;
• canned tongue - 1 jar;
• beef heart – 0.5 kg;
• pickled cucumbers – 4 pcs.;
• red onion – 1 pc.

Cooking method:

1. Rinse the heart, put it in boiling water, cook for 2 hours, periodically removing the foam that forms. After 1.5 hours, season the liquid. Remove the meat, cool, and then cut into strips.
2. Boil the potatoes with skins, leave them to cool.
3. Cut the canned pork meat product into not too thick strips.
4. Strain the water from a can of corn and pour the contents into the meat.
5. Send the peas there, draining the liquid from the jar.
6. Cut cold potatoes into small cubes. Do the same with cucumbers and onions.
7. Mix all the chopped ingredients, add salt and add mayonnaise.
8. Add greens to the salad and serve to your beloved husband.

With pig heart

Cooking time: 2 hours 50 minutes

Number of servings: 6 persons

Calorie content of the dish: 205 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: medium

A step-by-step recipe with photos will tell you how to prepare an excellent treat for the table that will be set for the next holiday. Both main meat ingredients make the finished dishes very tasty, but pre-processing takes a lot of time. Korean tongue and pork heart salad with carrots has a rich, spicy taste that everyone will appreciate.

Ingredients:

• onions – 2 pcs.;
• vinegar, salt - to taste;
• pork tongue – 0.3 kg;
• greens - optional;
• Korean carrots – 200 g;
• heart – 0.7 kg;
• mayonnaise - to taste.

Cooking method:

1. Place meat products in bubbling liquid and cook until done. Peel the skin, then cut the heart and tongue into thin strips.
2. Cut the onion into half rings, marinate with a spoonful of vinegar. You can use regular table vinegar or apple vinegar; this will not affect the taste of the dish.
3. Combine the ingredients, add salt, pour in mayonnaise, cover the mass with Korean carrots in a circle, after draining the liquid from the bag. Before serving, sprinkle with chopped herbs.

With cheese

Cooking time: 50 minutes

Number of servings: 4 persons

Calorie content of the dish: 156 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

Such a part as pork tongue creates excellent flavor notes not only with various kinds of vegetables, but also with fruits. You can also combine them together in one cold appetizer, it will also turn out very tasty. Pork tongue salad with cheese and pineapples is an excellent treat for your household on a weekday or for all the guests gathered at the holiday table.

Ingredients:

• bell pepper – 1 pc.;
• pineapple (in any form) – 3 mugs;
• garlic – 2 teeth;
• cheese – 100 g;
• pork tongue – 300 g;
• mayonnaise - to taste.

Cooking method:

1. Peel the boiled pork tongue and cut into small, neat cubes.
2. Cut the bell pepper and pineapple rings like meat.
3. Grate the cheese on a coarse grater and grate the garlic on a fine grater.
4. Mix the ingredients in a bowl, add mayonnaise, salt, and season as desired.

Puff

Cooking time: 1 hour 5 minutes

Number of servings: 4 persons

Calorie content of the dish: 126 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

Portioned cold appetizers differ from many similar dishes not only in their excellent taste, but also in their attractive appearance. Layered salad of pork tongue with corn turns out very bright, at the same time nutritious and festive. You can make beautiful, neat portions using a molding ring, or by cutting off a plastic bottle.

Ingredients:

• cheese – 100 g;
• sour cream – 5 tbsp. l.;
• salt - to taste;
• onions, carrots - 1 pc.;
• vinegar - 1 tbsp. l.;
• cucumber – 2 pcs.;
• eggs – 2 pcs.;
• pork tongue – 250 g;
• sugar – 1 tsp.

Cooking method:

1. Boil the pork tongue, remove the film, trim off excess fat. Grate the meat using a coarse grater.
2. Marinate thinly sliced ​​onion half rings in a mixture of sugar, water, salt and vinegar. After this, rinse and dry.
3. Grate boiled eggs and carrots. Do the same with cheese and fresh cucumbers.
4. Place the salad dish on a serving plate: place the meat in the first layer, then the prepared onions, then make a carrot layer, spread eggs, cheese, and cucumber on top. Each layer must be compacted and poured with a small amount of sour cream.

With tomatoes

Cooking time: 25 minutes

Number of servings: 2 persons

Calorie content of the dish: 200 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

If you are looking for a simple recipe for a delicious salad, then do not ignore this option. The delicacy is prepared in a minimum of time, and in return you get an excellent nutritious dinner or a complete snack. The salad with tongue and tomatoes also includes arugula, which makes the taste more sophisticated, so be sure to diversify your menu with this appetizer.

Ingredients:

• arugula – 75 g;
• olive oil – 4 tbsp. l.;
• quail eggs – 5 pcs.;
• tongue (pork or beef) – 1 pc.;
• salt, allspice - to taste;
• honey – 0.25 tbsp. l.;
• white wine vinegar - 1 tbsp. l.

Cooking method:

1. Boil the main meat product, then cut into strips.
2. Wash the green leaves and dry them.
3. Boil the quail eggs, then cut them into two halves.
4. Cut the cherry in half.
5. Prepare the dressing: combine honey with olive oil, white wine vinegar, mix thoroughly.
6. Mix the meat with arugula, pour over the dressing and add salt. Garnish the dish with halves of cherry tomatoes and quail eggs.

Pork tongue salad - cooking secrets

When a housewife wants to feed her household with an excellent snack, she must know all the intricacies of preparing the chosen dish. For example, to make a delicious salad with tongue, you need:

1. Boil the pork meat product. Cooking time averages about 2 hours. The degree of readiness can be checked by lightly piercing the meat with a knife - if the blade enters without difficulty, then remove the workpiece from the pan.
2. It is better to cook this part of the pig by draining the first broth. This way the taste and smell will be much more pleasant.
3. Remove the skin from the meat. This is easy to do if you place it directly from boiling water into cold water.

Video

Discuss

Pork tongue salad: delicious recipes

There are a lot of tongue salads:
one of my prepared more than once is:
boiled tongue, ham, boiled chicken fillet, pickled mushrooms, cheese - everything is cut into strips (and the cheese is grated) all in equal parts
season with mayonnaise and sprinkle with cinnamon, I’ll warn you right away - the salad is hearty, but heavy, just right for men

Add beef tongue cut into strips
fried mushrooms with onions, eggs. Refuel
mayonnaise, and sprinkle grated cheese on top and
chopped walnuts

Salad “Lithuanian” with tongue ined
Beef or pork tongue - three hundred or five hundred grams;
Pickled cucumber – two pieces;
Fresh cucumber – two pieces;
Pickled mushrooms – one hundred grams;
Dill greens;
Mayonnaise.

Cooking process:

The most important thing in this salad is to prepare the main ingredient - the tongue. To do this, you need to take the tongue and boil it in water with the addition of salt and various spices and bay leaves. After the tongue is cooked, you will need to remove the skin from it and cut it into strips.

Fresh and pickled cucumber should be chopped into straws. Cut the pickled mushrooms into cubes. Then take a salad bowl and put chopped tongue, pickled and fresh cucumbers, mushrooms and finely chopped dill into it, add mayonnaise and mix.

Salad with tongue

Ingredients for tongue salad:

Boiled beef or pork tongue 100 gr., green cucumber 100 gr., cheese 50-70 gr., peeled walnuts 50 gr., mayonnaise, salt.
Preparing tongue salad:

Boil and cool the tongue. Cut it into thin strips. Cut the fresh cucumber into strips the same size as the tongue.

Grate the cheese onto the tongue with the cucumber on a fine grater. Do not add walnuts to the salad yet, but simply chop them with your hands.

Salt the salad. This must be done; there will not be enough salt in the mayonnaise. Season the salad with mayonnaise and place in a beautiful form. Add chopped walnuts on top of the salad.

Salad with tongue
beef tongue
pickles
green peas
cheese
lettuce leaves
bell pepper
loaf or white bread
mayonnaise
vegetable oil
Making tongue salad

If you can easily pierce the tip of your tongue with a fork, then it is ready; if not, cook further.
When the tongue is cooked, transfer it to very cold water and remove the skin, return it back to the hot broth and wait for it all to cool.
Cut the crust off the loaf (optional), cut into cubes, sprinkle with vegetable oil and fry.
Cut the tongue, cucumbers, cheese and pepper into strips, add peas, mix everything with mayonnaise, garnish with lettuce and croutons.
TONGUE IN SAUCE WITH RAISINS AND HORSERADISH
Products:
For 1 beef tongue: 1 onion, carrot and celery root.
For the sauce: 3 tbsp. spoons of butter, 2 tbsp. spoons of flour, 2-3 tbsp. spoons of seedless raisins, 1 horseradish root, salt and sugar to taste.
Cooking method:
1. Boil the processed tongue until tender with onions, carrots and celery. Then cut the pulp across the grain into slices.
2. Prepare the sauce: melt the butter in a saucepan and sauté the flour in it until light brown. Dilute with a small amount of the broth in which the tongue was boiled. Add washed raisins and grated horseradish root to the sauce. Season with salt and sugar to taste. Stir, let it brew and pour the sauce over the tongue slices.

SNACK “YOU SWALLOW YOUR TONGUE”
Products:
For 1 beef tongue: 1 carrot, 1 onion, parsley root, salt. For the sauce: 4-5 sweet and sour apples, 1-2 tbsp. spoons of red wine, zest of 1 lemon, sugar, salt.
Cooking method:
1. Boil the tongue with a whole carrot, onion and parsley root. Add salt at the end. Remove the skin from the finished tongue under cold water, cut into thin slices and pour a little broth over it.
2. Prepare the sauce. Cut the apples into 4 parts and boil in a saucepan with a small amount of water. Rub through a sieve. Add wine, grated lemon zest, sugar, salt to taste, and boil.
3. Before serving, pour the sauce over the tongue and decorate with herbs or vegetables.

SNACK “FLOWER”
Products:
For 1 beef tongue: 1 onion, salt, pepper.
For serving: 250g. raw smoked sausage, olives or black olives, dill and parsley.
Cooking method:
1. Boil the tongue with the onion, salt and pepper until tender. Cool and cut into thin slices across the grain.
2. Place, alternating, slices of tongue and sausage in the shape of flower petals on a flat dish. Place olives or black olives in the middle. Decorate with greens.

SALAD WITH TONGUE AND NUTS
Products:
For 600g. boiled beef tongue: 3 boiled potatoes, 1 red sweet pepper, 5-6 pickled cucumbers, 3 boiled eggs, 100g. hard cheese, 1/2 cup coarsely chopped walnuts, 1 sweet red onion, mayonnaise, salt.
Cooking method:
1. Cut beef tongue, potatoes, sweet peppers and cucumbers into small strips. Finely chop the onion, grate the eggs and cheese on a coarse grater. Roast the nuts in a dry frying pan.
2. Place the prepared ingredients in transparent glasses or a salad bowl in layers: 1st layer - potatoes, 2nd - onions, 3rd - half a tongue, 4th - sweet peppers, 5th - cucumbers, 6th cheese, 7th - remaining tongue, 8th - eggs, 9th - nuts. Grease each layer with a small amount of mayonnaise and lightly salt.

SALAD with TONGUE and CHICKEN
Products:
For 150g. boiled tongue: 200g. boiled chicken fillet, 1-2 fresh cucumbers, 1-2 pickled cucumbers, 3 boiled eggs, green onions, dill, mayonnaise, salt.
Cooking method:
1. Cut the chicken fillet, tongue and cucumbers into strips, eggs into cubes.
2. Mix everything, season with mayonnaise, add salt if necessary.
3. Place the finished salad in a salad bowl, garnish with chopped herbs, and place in the refrigerator for 1 hour.

SALAD “BAIT FOR DRAGON”
Products:
For 1 boiled pork tongue: 100g. peeled walnuts, 300g. boiled beef, celery stalk, 1 bunch of dill, salt, ground black pepper, mayonnaise.
Cooking method:
1. Cut the boiled meat and tongue into medium-sized cubes, chop the nuts with a knife (not too much). Chop the celery and dill very finely. Combine all products and mix.
2. For dressing, combine mayonnaise with salt and pepper, beat well.
3. Season the salad with the prepared mixture, mix and put in the refrigerator for 2-3 hours.

TONGUE SALAD WITH SPICY DRESSING
Products:
For 2 pork tongues: 100g. salted mushrooms, 1 boiled carrot, green onions, parsley and dill, as needed, ground black pepper and salt to taste.
For dressing: 0.5 cups cream, 1 tbsp. spoon of grated horseradish root, salt to taste.
Cooking method:
1. Boil the tongue, peel the skin, let cool and cut into thin slices. Peel the carrots and cut into small cubes, mushrooms into small slices. Wash the green onions, parsley and dill, dry and cut.
2. Combine the prepared products, salt and pepper to taste. Whip the cream with horseradish root, add salt to taste and season the salad with the resulting mixture.

"POLYANKA" SALAD
Products:
For 1 boiled tongue: 2 cucumbers, 3 boiled eggs, 300g. fried mushrooms, green onions, dill, mayonnaise.
For decoration: 1-2 boiled eggs.
Cooking method:
1. Cut the tongue, cucumbers and eggs into cubes and place in a salad bowl. Add mushrooms, season with mayonnaise, mix, sprinkle with finely chopped herbs.
2. Grind the egg yolks and form into small balls. Cut the whites into strips. Place them in the form of daisies on the salad.

SALAD “HOLIDAY AT HOME”
Products:
For 200g. boiled pork tongue: 200g. crab sticks, 4 boiled eggs, 2 cucumbers, a handful of chopped walnuts, mayonnaise, salt.
For decoration: chopped greens.
Cooking method:
1. Cut the tongue into strips, crab sticks, eggs and cucumbers into cubes.
2. Mix everything, add nuts, salt to taste, season with mayonnaise.
3. When serving, decorate the salad with chopped herbs.

SALAD “TONGUE WITH EGGPLANT”
Products:
For 200g. boiled veal tongue: 1 eggplant, 100g. fresh frozen green peas, 1 sweet pepper, 1 tomato, 1 clove of garlic, parsley, vegetable oil, mayonnaise, salt.
Cooking method:
1. Peel the eggplant, cut into cubes, sprinkle with salt and let stand for 10 minutes. Then fry in vegetable oil.
2. Boil the peas in salted water and drain in a colander. Cut the tomato and seeded sweet pepper into small cubes.
3. Mix eggplants with peas, peppers and tomatoes. Add garlic passed through a press. Salt and season with mayonnaise.
4. Place the salad in a salad bowl, place slices of tongue on top, sprinkle with chopped herbs.

“BLUE-RED” SALAD
Products:
For 300g. boiled tongue: 300g. red cabbage, 1 tomato, 2 tbsp. spoons of canned corn, 2 eggs.
For dressing: 150g. mayonnaise, 3 cloves of garlic, 1 tsp. spoon of mustard, 1 bunch of dill.
Cooking method:
1. Peel the boiled tongue and cut it into thin strips. Shred the cabbage thinly. Strain the corn from the filling, cut the tomatoes and eggs into small slices.
2. In a bowl, mix the garlic and mustard passed through a press. Add mayonnaise, chopped dill, and mix thoroughly again.
3. Combine all the prepared products, mix, spread the dressing on top. Just before serving, mix the salad.

“CONCERTENER” SALAD
Products:
For 1 small boiled tongue: 1 hard pear, 5-6 cherry tomatoes, 200g. hard cheese, 1 bunch of lettuce or Chinese cabbage, pepper, salt.
For croutons: 2-3 slices of white bread, 1-2 cloves of garlic, 2 tbsp. spoons of vegetable oil.
For dressing: 200g. mayonnaise, 1 tbsp. spoon of mustard, 1 tbsp. a spoonful of prepared horseradish, 2-3 cloves of garlic, ground black pepper, salt.
Cooking method:
1. Fry the garlic in vegetable oil, then remove from the pan. Fry the bread cut into small cubes in garlic oil.
2. For dressing, mix mayonnaise with mustard, horseradish and garlic passed through a press. Salt and pepper to taste.
3. Cut the tongue into strips, the pear into small cubes, and the tomatoes into small slices. Grate the cheese on a fine grater. Tear the lettuce leaves into pieces.
4. On a large dish, place the prepared ingredients in layers: 1st layer - lettuce, 2nd - pear, 3rd - tongue, add salt and pepper, 4th - tomatoes, add salt. Pour dressing over all layers. Then spread croutons over the surface of the salad and sprinkle thickly with grated cheese. Place in the refrigerator for 20-30 minutes.
Salad “Spring Glade” with tongue

Pork tongue 1 pc. (meat can also be used, but tongue is ideal)
Ham 200 gr.
Eggs 3 pcs.
Cheese 200 gr.
Champignons 200 gr.
Mayonnaise 200 gr.

To create a spring meadow:

Olives 1 jar
Tomato 1 pc.
Onion 1 pc. small
Green onions, parsley

Preparation:

Boil the tongue in well-salted water, cut into cubes.
Cut the ham into cubes, smaller in size than the cut tongue.
Boil the eggs, grate the whites on a coarse grater, leaving half of one white for decoration.
Cut the champignons and fry without onions.
Grate the cheese on a coarse grater, grate the yolks on a fine grater.
Lay in layers in the following order:
1 layer-tongue,
2nd layer – champignons,
3rd layer – egg whites,
4 layer - ham,
5 layer – cheese,
6th layer – egg yolks
Lubricate each layer well with mayonnaise. Do not grease the top layer (yolks).
Sprinkle the sides of the salad with finely chopped green onions.
Let the salad brew for 10 hours.
Before serving, decorate the top of the salad with bees (cut black olives, fold the body of a bee, alternating slices of cheese and rings of olives, make wings from cheese), ladybugs from tomatoes, flowers from egg whites, onions, olive rings, and herbs.
Salad with tongue and pickles
Salad with tongue and pickles is a simple recipe, yet it has a completely unusual taste sensation. To prepare it, boil beef tongue with spices, remove the skin and cut into thin slices. Boil two medium carrots, the same amount of potatoes and celery root. Cut the prepared vegetables and 50 g of pickled cucumbers into cubes, season with a mixture of 20 ml of vinegar and 40 ml of vegetable oil, add salt and pepper. Place on slices of tongue placed on a platter and garnish with herbs and pieces of boiled egg.

Salad with tongue and mushrooms
The recipe for salad with tongue and mushrooms is good not only for its excellent taste, but also for its speed of preparation. 300 g of boiled tongue and 150 g of ham are thinly cut into strips, and 200 g of pickled mushrooms (preferably champignons) are cut into small cubes. Grate 1 apple on a coarse grater, and cut a fresh cucumber into thin strips. Mix all the ingredients of the salad with tongue and mushrooms, season with mayonnaise and salt to taste. For beauty, you can put it in cocktail salad bowls and garnish with cheese or herbs.

Salad with tongue and cheese
And here is another interesting option - salad with tongue and cheese, an exquisite recipe for everyone who loves tongue and cheese. 500 g of boiled and peeled tongue should be cut into strips and lightly fried in vegetable oil (excess oil can be easily removed later by placing the tongue on a napkin). Boil 4 eggs and cut into cubes, 200 g of fresh cucumber into strips, and coarsely grate 100 g of hard cheese. Mix all ingredients, add mayonnaise, finely chopped herbs and salt to taste. Onion feathers will add originality.

Salad with tongue and prunes
The tongue goes well with prunes, as you can see in the following salad. Boil 4-5 potato tubers, 8 eggs and a medium-sized tongue. Grate potatoes, eggs and 300 g of hard cheese on a coarse grater, and thinly cut the tongue and pre-steamed prunes (20 pcs) into strips. Place the ingredients in layers: potatoes, tongue, prunes, eggs, cheese. We coat the layers with mayonnaise and decorate the top with green onions. If desired, crushed walnuts can be added to the salad along with prunes.


Salad with tongue "Festive"
And finally, an original holiday salad, the recipe of which is a combination of beef tongue, cheese and fresh vegetables. Cut the boiled tongue, pickled cucumbers, hard cheese and bell pepper into strips. Add canned green peas to the above ingredients, season the salad with mayonnaise and salt. Take white bread, cut it into cubes, sprinkle with sunflower oil and fry until golden brown. Sprinkle the tongue salad with the prepared croutons and garnish it with green lettuce leaves.

Figaro salad with tongue
veal tongue - 100 g
carrots - 1 pc.
onion - 1 head
salt
peppercorns
boiled beets - 80 g
celery root - 80 g
green salad leaves - 40 g
anchovies - 20 g fillet
tomatoes - 80 g
mayonnaise - 100 g
Cooking method:
Cook the tongue with the addition of carrots, onions, salt and pepper at a low boil until tender, then put it in cold water and, without allowing it to cool, peel off the skin.

Bring the cleaned tongue to a boil in the same broth and cool, then cut into strips. Cut the celery into strips, simmer in salted water and cool. Cut the anchovy fillet and lettuce into strips, and the beets into slices.

Mix the prepared products well, season with mayonnaise and place in a salad bowl.

Place finely chopped peeled tomatoes on top.

Salad “Eva” with tongue
You will need: 250 g of boiled beef tongue, 5 boiled eggs, 150 g of hard cheese, 3 pickled cucumbers, 100 g of prunes, 100 g of chopped walnuts, mayonnaise to taste, For decoration: 3 slices of cucumber, 1/2 carrots, olives, leaves basilica

1. Finely chop the tongue. Peel the eggs and grate them on a fine grater.
2. Cut the cucumbers into cubes. Pour boiling water over the prunes for 15 minutes, drain the water, cut the prunes into strips.
3. Place on a dish in layers, brushing with mayonnaise: cucumbers – 1/2 part eggs – prunes – tongue – 1/2 part eggs – 1/2 part nuts – cheese.
4. Sprinkle the finished salad with the remaining nuts, garnish with olives, cucumber slices, carrot slices and basil leaves. Let soak for 1-2 hours.

boiled beef tongue - 300 g
champignons - 200 g
onions - 2 heads
vegetable oil - 2 tbsp. spoons
mayonnaise - 4 tbsp. spoons

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices and fry in oil.

Lay out the prepared ingredients and pour over mayonnaise.

When serving, decorate the salad with herbs.

Salad with tongue and pickled onions

boiled tongue~150g
2 medium pickled cucumbers ~100g
1 small onion
~2 tbsp ketchup
2 tbsp vegetable oil
black pepper
2-3 tbsp rub parsley and cilantro
For pickling onions:
salt, sugar, vinegar, boiling water

Cooking method:
Chop the onion into half rings and pour in the marinade. It will marinate sufficiently while we cut the tongue and cucumber
Cut the tongue and cucumber into small strips
Squeeze out our onion and add it to the tongue with cucumbers. Add some greens (if you don’t like cilantro, you can add one parsley), leaving a little for the top. Add half of the ketchup here, add oil and pepper.
Pour the remaining ketchup over the top and sprinkle with herbs.

Tongue salad
500 g beef tongue (or pork tongue)
1 jar of pickled champignons
3 - 4 pcs. pickled cucumbers
4 eggs
70 g cheese
frozen green peas
mayonnaise
mustard

Making tongue salad

Wash your tongue well, preferably with a brush. Pour in cold water, bring to a boil, add salt, skim off the foam and cook over low heat for at least 2 hours, maximum 4.
If you can easily pierce the tip of your tongue with a fork, then it is ready; if not, continue cooking.
When the tongue is cooked, place it in very cold water, remove the skin and cut into slices.
If the mushrooms are very small, leave them whole, and if they are large, cut them.
Grate eggs and cheese on a coarse grater. Defrost the peas in a bag, otherwise they will dry out and be dry and not beautiful.
Add mustard to mayonnaise to taste. If you don't like mustard, you can just use mayonnaise.
Lay out in layers:
1 mushrooms
2 mayonnaise
3 language
4 mayonnaise
5 cucumbers
6 eggs
7 mayonnaise
8 cheese
9 mayonnaise
10 peas

Salad with tongue or how to remain without tongue
Potatoes 4-5 pcs.
Eggs - 8 pcs.
Language 1 intermediate
Cheese 300 gr.
Cucumbers 6 pcs medium
Prunes 20 pcs
Mayonnaise
Green onions for decoration

1 layer of boiled potatoes on a coarse grater (it was not included in the recipe)
2 layer mayonnaise
3 layer boiled tongue, cut into thin strips (veal, beef, pork)
4 mayonnaise
5 layer prunes, cut into strips (who doesn’t like prunes, you can add pickled mushrooms, I think it will work)
6 layers of eggs on a coarse grater
7 layer mayonnaise
then the recipe called for sour apples, but I didn’t add them, I only had sweet ones at home
8 layer hard cheese on a coarse grater
9 layer mayonnaise

Then there were walnuts in the recipe, I excluded them too, because... I was afraid that they wouldn’t have time to brew

And having repeated all the layers, I laid out pickled cucumbers in the shape of a pineapple on top (sorry for the knocked-down decoration, but my imagination was only enough for this today), thinking that it was necessary to add a little sour, instead of apples, although it’s also delicious without them.

Salad "MARQUISE"
Boiled beef tongue – 1 pc.,

smoked meat (carbonate) – 300 gr.,
Fresh cucumber - 2 pcs.,

cheese – 100g.,

greens to taste.

Cooking method:

Cut the tongue, meat, cucumbers into thin strips, add grated cheese, season with mayonnaise. Decorate with greens.
tongue salad
I take all the ingredients in arbitrary quantities:
boiled and diced tongue
raw onion, finely chopped into squares
processed cheese, grated
Korean carrots (your own preparation)
mayonnaise

Mix everything thoroughly, season with mayonnaise and you’re done!
I don't add salt.

Salad with boiled tongue
boiled beef tongue – 120 g;
cucumber – 80 g;
white cabbage – 120 g;
chicken egg – 1 piece;
lettuce leaves – 4-5 pieces;
mayonnaise – 75 g;
parsley - 2 sprigs;
canned green peas – 60 g.

Cut the boiled beef tongue into cubes.
Boil the egg, cool, cut into four quarters.
Chop fresh white cabbage into strips and mash until juice forms.
Wash the cucumber and cut into cubes.
Strain the peas from the broth.
Place tongue, cabbage, cucumber and peas in a bowl. Season with homemade mayonnaise and stir.

To serve in portions, rinse the lettuce leaves, dry them and place them beautifully on a plate. Place the mixed ingredients on top, garnishing with eggs and herbs.

Salad with tongue
potato
language
eggs
onion
carrot
cheese
mayonnaise
Preparation
1-potato
2-mayonnaise
3-tongue straws
4-proteins
5-mayonnaise
6-onions with fried carrots
7-cheese with mayonnaise
8-yolks

Garnish with leeks and cucumber leaves.
Fast and easy.

Salad “memory of Greece”
- boiled beef or pork tongue - 300g;

Boiled eggs - 4 pieces;

Green sour apples - 2 pieces;

Hard cheese - 200g;

Pickled onions - 2 pieces;

Pickled olives or black olives - 1 jar;

Roasted peanuts - 200g;

Mayonnaise - 200g.

We lay out all the ingredients in layers, covering each of them with mayonnaise.

1st layer: pepper and salt the tongue cut into strips;
2nd layer: pickled onions;
3rd layer: apples cut into strips;

Salad with tongue
4th layer: roasted peanuts;
5th layer: olives, cut in half;
6th layer: finely chopped eggs.

Sprinkle the top layer of mayonnaise generously with grated cheese. You can decorate it beautifully with pickled olives or black olives.

By the way, pickled capers, which can be used added to olives or on their own, will give this salad a very original taste.

1. Boiled tongue is cut into strips.
2. The champignon is cut into 4 parts, the stems are removed and cut into large pieces.
3. Boil the shitake caps until half cooked.
4. Fry the mushroom mixture in olive oil, adding salt and pepper.
5. Lightly salted cucumbers have their edges trimmed and cut into small slices.

6. Cherry tomatoes are cut into 4 parts.
7. Onions are cut into half rings; hard-boiled egg white, cut into strips
8. Combine all components, add arugula leaves, salt and season with mayonnaise.
9. The salad is laid out in a heap on a plate, decorated with arugula leaves, and halves of hard-boiled yolk are placed on the sides.

"YUMMY" SALAD=TONGUE SALAD
Tongue (boiled) - 300 g
Ham - 150 g
Mushrooms (marinated) - 200 g
Cucumber - 1 piece
Apple - 1 piece
Mayonnaise

Recipe "Tongue Salad"

Boil the tongue in salted water. Clean and cut into thin strips.
Cut the ham into thin strips.
Finely chop the mushrooms (I used marinated champignons).
Cut the apple into thin strips. I used a grater.
We also cut the cucumber into thin strips.
Add mayonnaise and mix all ingredients.
We serve the salad.

Salad with boiled tongue
INGREDIENTS: 180g tongue, 200g potatoes, 80g pickled cucumbers, 4 eggs, 150g champignons, 100g fresh tomato, mayonnaise, herbs
PREPARATION: boil tongue, potatoes, eggs, peel and cut into cubes. Cut the champignons into slices and fry in vegetable oil. Grate the cucumbers on a coarse grater. Cut the tomatoes into cubes. Lay out all ingredients in layers, coat every second layer with mayonnaise.
Salad with boiled tongue is ready. Before serving, let it sit for an hour or two.

Salad with boiled tongue


cucumbers - one piece.


green lettuce leaves

boiled beef tongue - 200 grams
white cabbage - 200 grams
cucumbers - one piece.
canned green peas - 1/2 cup
mayonnaise - four tablespoons
green lettuce leaves
ground black pepper, salt to taste

Cut the tongue and cucumbers into cubes. Shred the cabbage into strips and mash with salt until the juice releases. Let's squeeze out the juice.

Combine the prepared products with green peas, pepper, season with some mayonnaise, and mix.

When serving, pour the remaining mayonnaise over the salad and decorate with green lettuce leaves.

Salad with tongue and champignons
boiled beef tongue - 300 grams
champignons - 200 grams
onions - 2 heads
vegetable oil - two tablespoons
mayonnaise - four tablespoons

Method of preparing the recipe Salad with tongue and champignons

Chop the tongue into strips, cut the onion into half rings. Cut the champignons into slices and fry in oil.

Salad with tongue

Lay out the prepared ingredients in layers and pour over mayonnaise.

When serving, decorate the salad with greens
boiled tongue - 250 grams
boiled carrots - one piece.
celery root - two pieces.
pickled cucumbers - one piece.
vinegar 3% - one tablespoon
parsley
salt
ground black pepper
vegetable oil - three tablespoons
boiled potatoes - one piece.

Method of preparing the recipe Salad with tongue

Cut the tongue and cucumber into strips, leaving some for decoration; carrots, potatoes, celery root - cubes.

Combine the prepared vegetables and tongue, add pepper, salt, vinegar and season with vegetable oil.

When serving, decorate with slices of tongue, cucumber, and herbs.

Salad “Chatty”
boiled beef tongue - 150 grams
fresh cucumber - one piece.
fresh celery - 4 stalks with leaves
dill
green onions
parsley
For refueling:
salt
sugar
mustard
vegetable oil
lemon juice

How to prepare the recipe Chatty Salad

Cut the tongue and cucumber into small strips. Chop the celery medium. Chop all the remaining greens. Mix the ingredients and season with dressing.

Tongue salad

Beef tongue
2-3 small red onions
salt, pepper
2 tbsp. vinegar
spoon of sugar
mayonnaise
Let your tongue cook. For now, peel the onion and marinate it. After cutting into half rings, moisten the vinegar mixed with sugar and leave for 10 minutes. Peel the finished boiled tongue, cut into thin slices, salt, pepper and mix with onion, season with mayonnaise. The salad is ready!

Vegetable salad with tongue and bacon

red cabbage 800 gr
bell pepper 1 piece
olive oil 50 gr
salt sugar, lemon juice to taste
boiled tongue 200 gr.
raw smoked bacon 100 gr.
mayonnaise 80 gr
mustard 20 gr
pomegranate sauce (narsharab)

Cooking method:
Chop the cabbage and bell pepper into strips, add salt, sugar, lemon juice and mash well and season with oil, well, everyone can probably imagine the taste.
cut the bacon into thin strips and dry in a frying pan.
Chop the boiled tongue into strips, mix with bacon and season with mayonnaise plus mustard sauce.
Place cabbage on top of tongue and bacon.
The salad is topped with narsharab sauce.
The taste was quite fresh and interesting.
Cocktail salad with tongue, chicken and apple
We take all products in equal quantities
Smoked chicken (breast or leg)
Boiled beef tongue
Apples
For refueling:
mayonnaise or a mixture of mayonnaise and horseradish
Preparation
Separate the chicken meat from the bones. Cut the tongue, chicken and apple into thin strips. (it’s better to grate the apple using a Korean carrot grater).
We place the products in bowls (wine glasses) in the following sequence:

1st layer - smoked chicken pulp;
2nd layer - boiled beef tongue;
3rd layer - apples.
4th layer - mayonnaise.
Decoration - dill sprigs.

Festive salad with tongue

boiled beef tongue - 600 g
egg - 3 pcs
cheese - 100 gr
potatoes - 3 medium tubers
sweet red pepper - 1 pc.
red salad onion - 1 medium head
pickled cucumbers (gherkins) - 6 pcs.
walnuts - 50 g
mayonnaise to taste
salt, pepper to taste

How to do it?

1. Wash the potatoes thoroughly, boil them in their skins, peel them and grate them on a coarse grater.

2. Lightly fry the walnuts in a dry frying pan and cool.

3. Wash the sweet pepper, cut in half, remove seeds and membranes, cut the pulp into very small cubes. Cut the gherkins into thin slices. Peel the red salad onion and chop it very finely with a knife.

4. Boiled beef tongue, without the hyoid part, cut crosswise into slices and then into small cubes.

5. Hard-boil the eggs, cool, peel and grate on a coarse grater. Also grate the cheese

6. Place the prepared ingredients in layers in glasses or goblets in the following order:
1st layer (bottom) - grated potatoes
2nd layer - chopped red onion
3rd layer - half of the entire chopped tongue
4th layer - sweet pepper cubes
5th layer - slices of pickled cucumbers
6th layer - grated cheese
7th layer - remaining tongue
8th layer - grated eggs.

Grease each layer with a small amount of mayonnaise (it is best to apply mayonnaise in the form of a mesh using a pastry bag with a very thin nozzle). Sprinkle coarsely chopped walnuts on top of the salad or decorate with walnut halves.

“What can we surprise and delight our guests with today?” - this is what every housewife thinks when setting the festive table. I want to cook something new and original.

Let several recipes for salads based on pork or beef tongue help you when choosing dishes for a special event.

Salad with tongue and cheese

Salad with tongue and cheese has a piquant taste due to the addition of walnuts and can perfectly replace a little tired Olivier salad.

To prepare a salad with tongue and cheese you will need:

500g boiled beef tongue

1 sweet pepper

3 boiled eggs

5 medium pickled cucumbers

50g walnuts

1 red onion

4 small potatoes

Recipe for salad with tongue and cheese

Cut pickled cucumbers, sweet peppers and boiled tongue into cubes. Boil the potatoes in their skins and finely cut into cubes or three on a coarse grater.

Cheese and eggs are also grated. Lightly fry the walnuts in a frying pan, without oil, and chop them coarsely. The salad will consist of layers, therefore, all the ingredients are laid out in this order: potatoes, red onion, ½ tongue, sweet pepper, cucumbers, cheese, the rest of the tongue, eggs and sprinkle everything with nuts.

Each layer must be greased with mayonnaise and seasoned with spices.
Salad with tongue and cabbage

Salad with tongue and cabbage has the simplest ingredients, but the taste is exquisite.

To prepare a salad with tongue and cabbage you will need

boiled tongue (pork or beef) 300g

champignons 300

onions 2 pcs

small pickled cucumbers 4 pcs

white cabbage 300g

Lemon juice

Recipe for salad with tongue and cabbage

Pickle the onion in advance, to do this, add a little sugar and vinegar to it and add hot water. Leave everything for 20-25 minutes.

Finely chop the cabbage, season it with a pinch of sugar and salt and carefully crush it with your hands so that it releases the juice. After this, season it with lemon juice.

Meanwhile, cut the cucumbers and tongue into small cubes and combine with boiled and chopped champignons, add pickled onions and season everything with mayonnaise.

Take a middle dish and place cabbage over its entire surface, place a tongue seasoned with mayonnaise in the center. That's it, you can enjoy it.
Salad with tongue, mushrooms and ham

Salad with tongue, mushrooms and ham is quickly prepared and eaten just as quickly. And the original presentation will make it simply unforgettable.

To prepare a salad with tongue, mushrooms and ham you will need

1 pork tongue

3 boiled eggs

200 champignons

Recipe for salad with tongue, mushrooms and ham

Cut the tongue boiled in salted water into medium pieces. Grate the whites of boiled eggs and divide them into two halves. One will go into the salad, the other for decoration.

Three yolks onto a fine grater. We cut the ham into bars, but smaller in size than the tongue. Fry mushrooms in oil. Three cheeses on a coarse grater. Next, lay out the salad in layers: tongue, champignons, egg whites, ham, cheese, yolks.

Lubricate all layers with mayonnaise and add seasonings. Do not touch the top layer of yolks. To decorate the salad, sprinkle the sides with finely chopped green onions.

To soak the salad, put it in the refrigerator overnight. That's it. And the next day we take it out and delight our guests!
Salad "Freshness"

The tongue-based “Freshness” salad is prepared very quickly, it is light and at the same time has a very delicate and pleasant taste due to fresh vegetables.

To prepare the salad you will need

Boiled tongue

Corn Cheese

Fresh cucumbers

Lettuce leaves

Recipe for “Freshness” salad based on tongue

Tear the lettuce leaves, cut the remaining ingredients into long thin strips and season everything with either a small amount of mayonnaise or sour cream. Bon appetit!

Try to prepare these simple, but very tasty and healthy dishes - after all, the tongue contains a lot of iron - and then your holiday table will be remembered by all guests.

Salad with tongue
Boiled tongue – 500 gr.

Boiled eggs – 1 pc.

Pickled cucumbers – 100 gr.

Boiled celery root - 100 gr.

Vinegar – 40 gr.

Apple cider vinegar – 100 gr.

Vegetable oil – 50 gr.

Marjoram, parsley

Salt, pepper

Cooking method:

Mix marjoram with apple cider vinegar, pour over boiled tongue and leave for 30 minutes. When the tongue is marinated, cut it into slices, cucumbers and celery into cubes. Mix the tongue and vegetables, pour in the vinegar sauce. Mix everything well, garnish the salad with finely chopped eggs and parsley.

Ladies salad

220 grams of boiled tongue
220 grams of mushrooms
6 pcs. pickled cucumbers
Half an onion
Butter (butter), mayonnaise.

Recipe for ladies' salad:

Fry the onion and mushrooms in butter until golden brown, add salt and cool. Cut the tongue into thin strips, cucumbers into cubes. Then mix all the ingredients with mayonnaise and enjoy.

Pork tongue salad
1 carrot
salt, pepper
1 red onion
1 boiled pork tongue
150 g light mayonnaise
1 tbsp. l. chopped dill and parsley
3 potatoes 150 g canned green peas

1. Boil potatoes and carrots in their skins until tender. Peel and cut into cubes. Peel and chop the onion. Cut the tongue into thin strips. Place the peas in a sieve.
2. Combine tongue, potatoes, carrots, onions, peas and herbs in a bowl, mix thoroughly.
3. Add mayonnaise, season with salt and pepper. Mix carefully and serve.

Today we will look at several options for preparing a classic pork tongue salad; recipes with photos will help you make a choice for your holiday table.

Pork tongue has a very interesting and refined taste; it is often used to make salads. It goes well with vegetables, beans and cheeses. Light mayonnaise or natural yogurt is suitable as a dressing for such salads.

Pork tongue salad with fresh cucumber Lithuanian style

Ingredients:

• pork tongue - 500 g;
• fresh cucumbers - 200 g;
• chicken eggs - 3 pcs.;
• hard cheese - 150 g;
• mayonnaise - 3 tbsp.

Preparation:

1. Wash the pork tongue and place in salted boiling water for 1.5 hours. After this, let the tongue cool and remove the top film from it.
2. Cut the tongue into strips.
3. Boiled chicken eggs and cucumber are cut into cubes.
4. Grate hard cheese on a coarse grater.
5. Mix all the ingredients for the salad, season with mayonnaise.

Tip: This salad can be served in portions. In this case, it is recommended to lay out the ingredients in layers, the top layer being cucumbers. Decorate the finished salad with any greens.

Pork tongue salad with peas and pickled cucumber

Ingredients:

• pork tongue - 400 g;
• eggs - 4 pcs.;
• canned peas - 1 can;
• pickled cucumbers - 150 g;
• loaf - 100 g;
• sunflower oil;
• mayonnaise - 4 tbsp.

Preparation:

1. Boil the pork tongue, cool and cut into cubes.
2. Cut the loaf into cubes, fry in vegetable oil until a crust appears.
3. Cut pickled cucumbers into thin strips, boiled eggs into cubes.
4. Mix pork tongue, eggs, cucumbers, canned green peas and croutons, season the ingredients with mayonnaise.

This wonderful salad is best served in portions, and the dish is pre-garnished with lettuce or Chinese cabbage.

Pork tongue salad with walnuts and prunes

Ingredients:

• pork tongue - 500 g;
• prunes - 200 g;
• walnuts - 100 g;
• natural yogurt - 100 g.

Preparation:

1. Cut the boiled pork tongue into thin strips.
2. It is advisable to soak the prunes 1-2 hours in advance in warm water or milk. Finely chop the prunes into strips.
3. There is no need to crush walnuts; we will use them whole.
4. Mix all the ingredients for the salad and season with natural yogurt or mayonnaise.

The salad is delicious, but it needs to be served in small portions; it is quite nutritious and has a pronounced taste.

Ingredients:

• pork tongue - 500 g;
• boiled eggs - 3 pcs.;
• champignons - 200 g;
• hard cheese - 200 g;
• mayonnaise - 100 g;
• butter - 1 tbsp.

Preparation:

1. Boiled pork tongue must be cut into cubes.
2. Cut the boiled eggs into cubes, and grate the hard cheese.
3. Cut the champignons into slices, fry in a frying pan with the addition of 1 tbsp. butter. It is recommended to fry the mushrooms in butter, as it gives the champignons a bright aroma and taste.
4. We will lay the salad in layers on a dish, coating each with mayonnaise. The first layer is boiled eggs, the second layer is champignons, the third layer is pork tongue, the fourth layer is hard cheese.

Choose the cooking option you like, now you can prepare pork tongue salad, a recipe with a photo will help you with this.