Beef tongue salad with potato, spinach, and mushrooms
A hearty and flavorful salad featuring tender beef tongue, creamy potatoes, fresh spinach, and earthy mushrooms.
Instructions
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Prepare the Beef Tongue
- In a large pot, bring water to a boil. Add the beef tongue, along with aromatics like onions, garlic, carrots, and bay leaves.
- Reduce the heat to a simmer and cook the beef tongue for about 1.5 to 2 hours, or until tender.
- Once cooked, remove the beef tongue from the pot and let it cool slightly. Peel off the outer layer of skin and slice the tongue thinly. Set aside.
- Prepare the Beef Tongue
- In a large pot, bring water to a boil. Add the beef tongue, along with aromatics like onions, garlic, carrots, and bay leaves.
- Reduce the heat to a simmer and cook the beef tongue for about 1.5 to 2 hours, or until tender.
- Once cooked, remove the beef tongue from the pot and let it cool slightly. Peel off the outer layer of skin and slice the tongue thinly. Set aside.
- Cook the Potatoes and Mushrooms
- While the beef tongue is cooking, peel the potatoes and cut them into bite-sized cubes.
- In a separate pan, heat some olive oil over medium heat. Add the cubed potatoes and sauté until golden brown and cooked through.
- In the same pan, add sliced mushrooms and cook until they are tender and golden. Set aside.
- Blanch the Spinach
- Bring a pot of water to a boil. Add the spinach leaves and blanch for about 1-2 minutes, until they are wilted.
- Remove the spinach from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Drain well and squeeze out any excess water.
- Chop the blanched spinach coarsely and set aside.
- Assemble the Salad
- In a large serving bowl, combine the sliced beef tongue, cooked potatoes, sautéed mushrooms, and chopped spinach.
- Drizzle with your favorite dressing or vinaigrette and gently toss to combine.
- Adjust Seasoning and Serve
- Taste the salad and adjust the seasoning with salt and pepper if needed.
- Garnish with fresh herbs like parsley or chives if desired.
- Serve the beef tongue salad immediately, while still warm, or refrigerate and serve chilled.
Recipe notes
- Beef Tongue: Cooking times may vary depending on the size and thickness of the beef tongue. It should be tender and easily pierced with a fork when done.
- Potatoes and Mushrooms: You can cook the potatoes and mushrooms simultaneously to save time.
- Spinach: Blanching the spinach helps retain its vibrant green color and removes any bitterness.
- Dressing: Choose a dressing that complements the flavors of the salad, such as a simple vinaigrette or a creamy dressing with mustard and herbs.
- Variations: Feel free to add other ingredients like roasted bell peppers, cherry tomatoes, or avocado for additional flavor and texture.
Ingredients
Scaled from 1 serving
Measurement system
For the Salad:
- 225 grams beef tongue
- 1 medium potatoes, peeled and cubed
- 10 grams sliced mushrooms (any variety)
- 30 grams fresh spinach leaves
- Pinch of salt and pepper to taste
For Cooking the Beef Tongue:
- ¼ onion, peeled and halved
- 1 garlic cloves, smashed
- ½ carrots, peeled and chopped
- 1 bay leaves
For Garnish (Optional):
- Fresh herbs like parsley or chives
- Your favorite dressing or vinaigrette