Tongue and Mushroom Salad

Tongue and Mushroom Salad

20 min
Medium
1 serv.
366 g / 1 serv.

Rating

Average rating:—

Description

A hearty and healthy salad with boiled beef tongue, fried champignons and fresh cucumber. Perfect for a light dinner.

  1. Boil the beef tongue in advance until tender (about 1.5-2 hours), peel off the skin and cut into thin strips.
  2. Hard-boil the egg, cool, peel and dice.
  3. Wash the champignons, slice and fry in a dry pan until the liquid evaporates, then add half of the olive oil and fry until golden brown. Season with salt and pepper at the end.
  4. Cut the cucumber into thin strips or half-circles.
  5. Tear the lettuce leaves with your hands and place on a plate.
  6. Mix the remaining olive oil with Dijon mustard, salt and pepper for the dressing.
  7. Place the tongue, fried mushrooms, cucumber and egg on the lettuce leaves. Drizzle with dressing and serve.
408
111 kcal / 100 g
kcal
21.3 g
5.8 g / 100 g
Protein
8.3 g
2.3 g / 100 g
Carbohydrates
31.4 g
8.6 g / 100 g
Fats