Salad with Beef Tongue, Homemade Mayo, and Pine Nuts
Vitamin B12
cobalt (Co)
Vitamin K
manganese (Mn)
phosphorus (P)
Vitamin B5
Description
A sophisticated and hearty salad for a healthy diet: boiled beef tongue with delicate homemade mayo on quail eggs and spicy pine nuts.
- Boil the beef tongue until tender (about 2 hours), peel off the skin, and slice into thin strips.
- Cut the cucumber into strips.
- Wash and dry the lettuce leaves, then tear them into small pieces by hand.
- Prepare the homemade mayonnaise: crack 2 quail eggs into a blender cup, add mustard, pour in the olive oil, and blend until thick and emulsified. Finish with a few drops of lemon juice from the wedge.
- In a dry skillet, lightly toast the pine nuts until golden.
- In a bowl, combine the tongue, cucumbers, and lettuce leaves. Dress with the homemade mayonnaise and toss gently.
- Place the salad on a plate and sprinkle with the toasted pine nuts.
431
142 kcal / 100 g
kcal
19.1 g
6.3 g / 100 g
Protein
6.8 g
2.2 g / 100 g
Carbohydrates
36.0 g
11.8 g / 100 g
Fats
2.7 g
0.9 g / 100 g
Ash
1.6 g
0.5 g / 100 g
Fiber
78.2%
Water
2.8 g
0.9 g / 100 g
Sugars
0.5 g
0.2 g / 100 g
Starch
0.16 g
0.05 g / 100 g
Omega-3
5.43 g
1.78 g / 100 g
Omega-6
8.5 g
2.8 g / 100 g
SFA
