Simple salad with tongue

4 servings
30 min

How to cook your tongue? Pre-soak it in cold water for 30 minutes - it will be softer and gentler. Then drain the water, put the tongue in a saucepan and cover with clean water. Set to cook on medium heat. After boiling, remove the foam and boil the tongue for 15 minutes. Then drain the water, fill with fresh water and set to cook again. This will get rid of the smell. The cooking time is from 2 to 4 hours, depending on the size of the tongue. When cooking, you can add salt, spices, vegetables to taste. To make the tongue easier to clean, fill it with cold water immediately after cooking.

How to make a simple salad with tongue? Prepare the products. The tongue and eggs will need boiled. Mushrooms are preferable to spruce, a small size that can be put in a salad whole - they are brighter in taste and look beautiful in a salad. Tip them into a colander and let the marinade drain.

Pre-boil and cool the tongue. Remove the skin. Cut your tongue into strips.

Cut the cheese into small bars. Hard or semi-hard cheese is suitable, the main thing is that it is tasty and without milk fat substitutes.

Cut the cucumbers into the same bars. If you have gherkins, then it is better to take more - 3-4 pieces.

Hard-boil, chill, peel and dice the eggs.

In a salad bowl, combine tongue, sprouts, cheese, cucumbers, eggs and breadcrumbs. Crackers are suitable for both purchased and made-on-their-own rye bread houses.

Season the salad with mayonnaise. Mayonnaise can also be made by yourself.

Mix everything well and serve immediately to the table, otherwise the crackers may soak and stop crunching. Enjoy your meal!

The salad will look beautiful and neat if you cut all the ingredients into the same size and shape in pieces (for example, cubes).

How to boil hard-boiled eggs? To prevent the eggs from cracking when cooking, put them in cold water and set them to cook on a small heat. Cook the eggs for 9 minutes after boiling, then cover with cold water and cool. It is better to clean the shell from a sharp temperature difference.

Note that canned mushrooms are often stored in stores in violation of the temperature regime (above 25 degrees, especially in summer). This can lead to the development of bacteria that cause severe poisoning and botulism. Signs of improper storage are: swollen jar, cloudy marinade, air bubbles rising from the bottom of the jar, the presence of mold and unpleasant smell. If at least one of the listed signs is found, it is better not to use such mushrooms at all. If you are sure that the canned mushrooms were stored correctly, then you can use them without frying. In a case where there seem to be no signs, but you doubt, it is better to fry the mushrooms in vegetable oil until golden.