Today, we will prepare a salad with beef tongue, cucumber and pickled mushrooms. Salad turns out bright and interesting. It is not a shame to serve such a salad to the festive table, and even in the restaurant menu it will come in handy.

The recipe uses pickled champignons, but some of them can be replaced with mushrooms, or your other favorite mushrooms.

Ingredients

• Beef tongue 1 pc. (about 1 kg.)
• Chicken egg 4 pcs.
• Fresh cucumber 250 gr.
• Pickled champignons 250 gr.
• Mayonnaise 100-150 gr.
• Greens to taste (dill, parsley, green onions).
• Salt and pepper to taste.

Salad preparation with beef tongue

The first step is to boil the beef tongue. Pour the tongue with water, add salt to taste, allspice and bay leaf to it. Cook until tender over medium heat. You can read more about how to cook beef tongue here.

Boil eggs hard boiled (8-10 minutes after boiling water). You can read how to boil eggs here.

When the beef tongue is ready, cool it to room temperature, remove the skin and cut into a 1-1.5 cm cube.

Peel the boiled chicken eggs from the shell and chop into a 1 cm cube.

Cut pickled champignons into 4-6 pieces. By the size of the cut, they should not differ much from the beef tongue.

Cucumbers cut into cubes 1-1.5 cm.

Finely chop the greens.

Combine all ingredients together, add salt, pepper and mayonnaise. Mix thoroughly, transfer the beef tongue salad to a suitable dish and serve.

Bon Appetit!