Ingredients:
– 1 beef tongue (approximately 3 lbs.)
– 1 head of lettuce, chopped
– 1 cucumber, sliced
– 1 red onion, thinly sliced
– ½ cup cherry tomatoes, halved
– ¼ cup chopped fresh mint
– ¼ cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Rinse the beef tongue under cold water and trim away any excess fat or gristle. In a large pot, add water and enough salt to make it taste like seawater. Bring the water to a boil.
2. Put the beef tongue in the boiling water and reduce the heat to a gentle simmer. Cover the pot and simmer for about 2 ½ to 3 hours. The tongue is done when it’s tender and can easily be pierced with a knife.
3. Remove the tongue from the pot and place it in a bowl of ice water to cool for about ten minutes. Remove the skin with a knife, and slice the tongue into thin pieces.
4. In a large mixing bowl, combine the chopped lettuce, sliced cucumber, thinly sliced onion, halved cherry tomatoes, mint, and parsley.
5. In a small mixing bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and mix well.
6. Add the sliced tongue to the salad and toss everything together.
7. Serve the salad chilled and enjoy.
Tongue salad can be served as a main course or as a side dish. It’s high in protein and low in fat, making it a healthy option. The beef tongue adds a unique flavor and texture to the salad, making it stand out from your regular greens.
You can also experiment with different dressings to add your own personal twist to this dish. Balsamic vinaigrette or honey mustard could work well with the tongue and veggies.
Overall, don’t be afraid to try something new in the kitchen. Tongue salad is a delicious and nutritious meal that is easy to prepare. Once you’ve tried this recipe, you may find yourself adding tongue to other dishes or trying out new . Bon appétit!