Beef tongue and cauliflower salad - recipe with photo on Mcooker: best recipes

Salad with beef tongue and cauliflower

Category: Cold meals and snacks

Ingredients
Boiled beef tongue	300g
Boiled cauliflower	300g
Fresh cucumbers	2 pcs
Green onion	50g
Boiled eggs	2 pcs
Dill
Parsley
Vegetable oil
salt
ground pepper

Cooking method

Cut the tongue, cucumbers, eggs into strips, chop the herbs finely enough. Disassemble the boiled cauliflower into small inflorescences. Mix everything, salt, pepper and season with vegetable oil. Very tasty and juicy salad turns out))
So, a couple of lines of the whole recipe.
And this is the original)) You will read and saliva)))
"Dear friends, I am pleased to share with you the recipe for one of my favorite salads, irreplaceable both on weekdays and on holidays, and I envy you with fierce envy - you can cook it whenever you want, and I am in my village only on occasion if I go to Moscow specially for groceries))). The salad is quite original for me, because I tried it for the first time on the anniversary of my friend Tanya Zueva. The salad stood on the table, exuded a wonderful aroma, glistened oily and seduced with a presentiment of tenderness ... It was love from the first bite))). What am I telling you! You yourself will soon see for yourself.
To do this, you need to go down to a regular supermarket, where, in addition to the standard set of products (like in our village), there are also tongues and cauliflower. Buy them urgently!
Back home, thoroughly rinse the tongue with a dish iron brush (washcloth), rinse well and put on fire in cold unsalted water. When the water boils and the foam rises, drain the broth, fill the tongue with cold water again, salt (more than you would like for a regular broth), put on fire and forget for an hour and a half. The lid should be closed and the heat should be reduced to a minimum. Once the tongue is soft, remove it with a slotted spoon and dip it in very cold water. He will pick up extraordinary juiciness.
This is the longest part of our process. Simultaneously with boiling the tongue (more precisely, closer to the end of cooking), put another saucepan on the stove and dip the cauliflower inflorescences into salted boiling water. I usually put big cats, and then I break them into small ones. Cabbage is cooked for about five minutes, no more.
After you remove it from boiling water into the light of day, dip 4 eggs into the cabbage broth (well, so as not to waste a bunch of dishes). Boil them until cool.
In fact, that's all. You now have boiled tongue, boiled cauliflower, and boiled eggs. It remains to cut into strips 2 fresh cucumbers, eggs, a large bunch of green onions, parsley and dill, disassemble the cabbage into small inflorescences and cut the boiled tongue into strips. Now put everything in one bowl, salt, pepper and pour over with vegetable oil !!! No mayonnaise or sour cream. Only gentle and light oil. I do not recommend experimenting with spices, aromatic herbs, or horseradish, because they will easily fill the fragrant bouquet of the cabbage-cucumber-tongued trio. But the usual greenery will act as a light jazz arrangement.
There is an even simpler option: buy the tongue ready-made, and the cabbage frozen. But my salad turns out to be somehow morose and not at all happy. In short, a parody, not a salad!