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Pork tongue salad
Pork tongue salad "Tsarsky" is a delicious festive appetizer with a bright taste and an appetizing combination of ingredients. The dish is very tasty, easy to prepare, sufficiently budget-friendly, and low-calorie. You can prepare the appetizer in just 20 minutes! To minimize the cooking time as much as possible, it is advisable to boil all the salad ingredients in advance: eggs, potatoes, and pork tongue.
Preparation time: 20 minutes.
Caloric content: 223 kcal per 100 grams of the dish.
Ingredients
Show ingredients
To prepare a hearty pork tongue salad "Tsarsky", you need to prepare the following ingredients:
- ground black pepper;
- mayonnaise - 150 g;
- pork tongue - 200 g;
- boiled eggs - 3 pcs;
- walnuts - 1 tbsp;
- boiled potato - 1 pc;
- garlic - 1 clove;
- salt - to taste;
- champignon mushrooms - 100 g;
- vegetable oil;
- onion - 1/2 pc.
Preparation
- First, you need to prepare the sauté of mushrooms, onions, and garlic. For this, slice the champignon mushrooms and chop the onion and garlic into small cubes.
- Sauté the ingredients until cooked. Season the sauté to taste with ground pepper and salt. Cool the mushroom sauté.
- Boil the potatoes and chicken eggs. Peel and cool the ingredients.
- Start assembling the salad. For the first layer, cut the boiled pork tongue into small cubes.
- Lay the tongue as the first layer and spread mayonnaise on top.
- Grate the potato on a fine grater. Spread a layer of mayonnaise sauce.
- Place a layer of fried mushrooms with onions and garlic. Lightly spread the layer of mushrooms with mayonnaise.
- Grate the egg whites. Spread the product with mayonnaise.
- Decorate the salad with grated yolks and walnut crumbs.
- Let the salad infuse in the refrigerator for a few hours, after which serve it on the festive table. Enjoy your meal!
Pork tongue salad "Tsarsky" will become the centerpiece of the festive table. It is incredibly hearty, tasty, and appetizing. The pork tongue accentuates the taste of the other ingredients. Nuts and garlic add a special piquancy to the appetizer. Such a layered salad is best served in portions in transparent compotes. This way, it will look even more appetizing.
