Swabian Salad



Ingredients

Beef (tongue) 60 g

Canned cucumber 50 g

Cucumber 30 g

Egg 1

Green onion 4 g

For dressing:

Mayonnaise 40 g

Horseradish (root) 10 g

Mustard 8 g

For garnish:

Green onion 2 stalks

Lolo Rosso lettuce 1 leaf

Cherry tomatoes 3

Wash the tongue thoroughly. Then completely immerse it in a saucepan of cold water. Bring to a boil, skim off any foam. Add salt and simmer over low heat until fully cooked. To check if the tongue is done, pierce the tip with a fork.

If it pierces easily, the tongue is ready. After cooking, place the tongue in cold water; the skin will peel off easily. Then return the tongue to the hot broth and let it cool completely.

Dice the cooled tongue. Also chop the pickled and fresh cucumbers, egg, and green onions. Place all the prepared ingredients in a deep salad bowl, dress the salad with mayonnaise, horseradish, and mustard, and mix thoroughly. Add salt and pepper to taste.

Arrange the lollo rossa leaves on plates and top with a portion of the prepared salad. Arrange the cherry tomatoes and chives on the sides of the dish.

Enjoy your meal!