One of the most delicious and exquisite variations of olivier is olivier with tongue. It will take longer because the tongue needs to be cooked first. But the result is definitely worth the effort – it's very good.
Ingredients
For Salad:
- Beef tongue - 1 piece
- Chicken eggs - 7 pieces
- Cucumbers - 2 pieces
- Green peas - 400 g
- Pickled cucumbers - 2 pieces
- Potatoes - 5 pieces
- Onion - 1 piece
For refueling:
- Olive oil - 250 ml
- Dijon mustard - 1 art.l.
- Egg yolks - 1 piece
- Wine vinegar (white) – 1 tbsp.l.
- Sugar - 1 tsp.
- Salt - 1 tsp.
Step-by-step cooking recipe
Fill the tongue with water, bring to a boil, drain and rinse the tongue.
Fill with clean water and cook until soft for an hour and a half. You can add spices for the broth.
Let the tongue cool, peel and cut into cubes.
Separately boil the potatoes, carrots and eggs until tender, also let cool.
Cut all the ingredients for the salad into cubes.
If the peas are frozen, pour boiling water over them.
Mix the salad.
Whisk all the ingredients for the dressing in a blender and mix with the olivier.
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