Salad with tongue and corn. Pork tongue salad with pickled cucumbers

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Many housewives give in to the need to prepare a salad from boiled tongue, because they do not know how to properly prepare this offal. The meat delicacy must not only be chosen wisely, but also boiled so that it remains soft and tender. There are certain tricks for tongue salad recipes that will be useful to any cook.

Tongue salad recipes

Pork or beef tongue is a liver (offal), but is considered a delicacy due to its tender meat and high content of vitamins and minerals. it is rich in iron, so it is useful for anemia, pregnancy, and in the postoperative period. In addition, any salad with boiled tongue will look very advantageous on the festive table (as in the photo) and stimulate the appetite.

Before you start preparing a salad with boiled tongue, you need to choose the right and fresh product. Its surface should not be a weathered surface, there should be no dark spots on it. Beware of unpleasant odors too. It is better to choose a small, uniformly colored tongue - this will guarantee that it was taken from a young animal. It is not recommended to buy an old product because you will have to cook the meat for too long, which may become tasteless.

Tongue for salads is boiled in a large saucepan, first soaked in cold water for several hours and then washed thoroughly. It is necessary to cut off blood clots and sloppy edges. It is possible to act in two ways:

1. Pour hot water into a saucepan, put the tongue, boil, simmer for a quarter of an hour. Drain the water, pour in new water, cook until tender - this will remove the unpleasant odors. Cooking time can be up to 4 hours: it depends on the size and also on the age of the animal. It will take approximately 1.5 hours. If water boils away during cooking, it should be constantly added. Half an hour before it’s ready, you can add carrots, onions, parsley root, bay leaf, and black pepper to the broth. Salt at the very end. You can check the readiness of the meat with a fork. After cooking, immerse the tongue in cold water to make it easier to remove the skin later.
2. Pre-rinse the product, put it in boiling water for a quarter of an hour, remove it, peel it, and cook until tender. Such a tongue loses vitamins, becomes less useful, but absorbs all seasonings and spices better.

Remember a few useful tricks that will come in handy when preparing tongue dishes:

• for tenderness and softness, you can soak it before cooking;
• You need to cook over medium heat, be sure to remove the foam;
• the tongue goes well with thyme, basil, Provençal and Italian herbs;
• additions to meat can include Chinese cabbage, tomatoes, fried mushrooms, cheese;
• salad dressings can be classic mayonnaise, low-fat sour cream with garlic, yogurt with spices, olive oil, a mixture of wine vinegar and oil;
• The dish can be served warm, hot or cold.

There are many recipes for salads based on boiled pork or beef (veal) tongue. The delicacy goes well with mushrooms - champignons or wild mushrooms, cucumbers - pickled or fresh, corn, and beans. Dishes with tomatoes have a pleasant refreshing taste, while dishes with ham and cheese have a more satisfying taste. Step-by-step instructions for the recipe, accompanied by photos or video tutorials, will help you prepare a delicious delicacy.

With champignons

To prepare a salad with tongue and champignons, you will need to boil the main component in advance, so you need to calculate the cooking time correctly. After cooking, preparing the dish will take a little time - you just need to chop all the ingredients and season with the original sauce. You can serve the appetizer on a festive or everyday table.

Ingredients:

• boiled beef tongue – 200 g;
• champignons – 200 g;
• pickled cucumbers – 100 g;
• onion – 1 pc.;
• arugula - a bunch;
• quail eggs – 5 pcs.;
• cherry tomatoes – 5 pcs.;
• mayonnaise – 70 ml;
• olive oil – 25 ml;
• lemon juice – 10 ml;
• horseradish – 10 g;
• mustard - a teaspoon.

Cooking method:

1. Cut the mushrooms into thin slices and fry in olive oil.
2. Cut the meat into strips, onions into half rings, cucumbers into rings.
3. Make a sauce from mayonnaise, butter, lemon juice, horseradish and mustard.
4. Mix all ingredients, season, add salt and pepper.
5. Place the washed arugula on a dish, place a mound of salad on it, garnish with tomato halves and whole boiled quail eggs.

With pickled cucumbers

Tongue salad with pickled cucumber turns out to be very tasty, because the piquancy and spiciness in it are combined with the delicate delicate taste of meat. It’s good to serve the dish on a festive table to impress guests with new tastes, because a hearty, mouth-watering appetizer will also look great (as in the photo).

Ingredients:

• beef tongue – 1 pc.;
• fresh cucumber – 2 pcs.;
• pickled cucumber – 3 pcs.;
• French mustard – 2 tsp;
• mayonnaise – 1 tbsp;
• onion – 1 pc.;
• carrots – 1 pc.;
• parsley root – 1 pc.

Cooking method:

1. Boil the meat in broth with onions, carrots, parsley for 2 hours. A quarter of an hour before the end of cooking, add salt and pepper. Peel the skin and cut into strips.
2. Cut the cucumbers into bars, mix with meat, season with a mixture of mayonnaise and mustard.
3. Serve with chopped basil, dill, parsley or cilantro.

With pork tongue

No less successful is a pork tongue salad, which has a more delicate and mild taste, fine texture and structure of meat than one prepared with beef. It goes well with mushrooms, eggs, and cheese. However, remember that a dish based on a pork delicacy cannot in any way be classified as dietary.

Ingredients:

• boiled pork tongue – 1 pc.;
• pickled mushrooms – 180 g;
• eggs – 3 pcs.;
• red onion – 2 pcs.;
• Adyghe cheese – 150 g;
• pitted olives – 30 g;
• mayonnaise – 40 ml;
• vegetable oil – 30 ml.

Cooking method:

1. Cut the meat into strips, cheese into cubes, mushrooms into slices, onion into half rings. Then fry all the ingredients in oil.
2. Boil the eggs, chop, mix with the rest of the ingredients.
3. Season with mayonnaise and garnish with olive halves.

With fresh cucumber

Tongue salad with cucumber has a fresh taste and delicate aroma, which looks good on a holiday table or as a snack to serve to family members on a day off. The combination of tender meat with juicy cucumber and boiled eggs gives this dish a special softness, which is perfectly complemented by the spicy pungency of onions and the creamy taste of hard cheese.

Ingredients:

• boiled beef tongue – 250 g;
• fresh cucumber – 0.5 pcs.;
• onion – 0.5 pcs.;
• Dutch cheese – 100 g;
• egg – 3 pcs.;
• apple cider vinegar – 10 ml;
• mayonnaise – 40 ml.

Cooking method:

1. Cut the meat into cubes and place on the bottom of a flat salad bowl.
2. Season with mayonnaise, sprinkle with salt and pepper.
3. Chop the onion into rings, add water and apple cider vinegar, marinate for 5 minutes. Then drain the water and add the onion rings to the meat.
4. The next layer will be a cucumber, peeled, cut into cubes, and then chopped eggs.
5. Each layer should be coated with mayonnaise, sprinkled with salt, pepper, and grated cheese.

Olivie

The Olivier salad with tongue, traditional for the New Year's table, looks better, more elegant, and has a more noble, refined taste. This dish is sure to please all guests and household members who will be happy to try something new. In addition, a hearty snack will give the body the strength to dance on New Year's Eve, and the next day it will become an alternative to lunch or dinner.

Ingredients:

• tongue - half a kilo;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• egg – 6 pcs.;
• green peas - jar;
• pickled cucumber – 2 pcs.;
• greens - a bunch;
• mayonnaise – 50 ml;
• pink pepper, dried paprika, Italian herbs – 10 g.

Cooking method:

1. Boil the meat with seasonings, then cool in cold water, remove the skin, and cut into cubes.
2. Finely grate the boiled eggs.
3. Bake potatoes and carrots in a sleeve in the oven or microwave, or boil (in different pans!). Cool.
4. Cut the pickled cucumbers into cubes and squeeze lightly so that an unpleasant liquid does not form at the bottom. Chop the onion.
5. Combine all ingredients, season with mayonnaise. Decorate with greens.

With bell pepper

The tongue and bell pepper salad has a subtle, refined taste, which looks very elegant thanks to the combination of multi-colored cubes sprinkled with herbs and spices. This dish looks good on a holiday table, but can be considered dietary since its calorie content is low. If you adhere to healthy eating standards, replace mayonnaise with low-fat sour cream or natural yogurt, olive oil and lemon juice.

Ingredients:

• boiled beef tongue - half a kilo;
• bell pepper 2 colors – 2 pcs.;
• cherry tomatoes – 400 g;
• red onion – 1 pc.;
• hard cheese – 175 g;
• mayonnaise – 45 ml.

Cooking method:

1. Cut the meat into cubes, the onion into quarters, and the pepper into rings. Chop the cherry tomatoes in half and grate the cheese.
2. Mix all ingredients, season with mayonnaise (or other dressing), salt, black pepper. If desired, decorate with greenery.

With beans

To prepare a salad with tongue and beans, you will need to find several components that, when combined, create a hearty, appetizing dish. You can replace lunch or late dinner with this snack. The advantage of the recipe is its variability: the classic version calls for the use of champignons, but they can easily be replaced with porcini mushrooms or oyster mushrooms, and fresh ones with canned ones. Instead of ham, try using brisket or carb.

Ingredients:

• pork tongue – 150 g;
• ham – 150 g;
• champignons – 175 g;
• hard cheese – 0.2 kg;
• canned red beans – 100 grams;
• egg – 2 pcs.;
• pickled cucumber – 2 pcs.;
• mayonnaise – 30 ml;
• garlic – 2 cloves.

Cooking method:

1. Boil meat, mushrooms, eggs in different containers. Cut all components into cubes.
2. Mix in a salad bowl, season with crushed garlic, pepper, salt, mayonnaise.
3. Grate the cheese and sprinkle on top. After this add beans.
4. Serve with olives and lettuce leaves.

With ham

Many gourmets enjoy the spicy taste of tongue and ham salad, seasoned with olive mayonnaise and garnished with prunes. The bright aroma and attractive appearance of this simple snack make it suitable for serving on a holiday table. You can try adding walnuts and a pinch of Georgian spices (khmeli-suneli), especially if you like unusual flavor contrasts.

Ingredients:

• chicken ham – 0.3 kg;
• pork tongue – 200 g;
• canned corn – 0.2 kg;
• fresh cucumber – 2 pcs.;
• prunes – 100 g;
• hard cheese – 100 g;
• eggs – 3 pcs.;
• mayonnaise.

Cooking method:

1. Cut ham, boiled meat, cucumbers and prunes into cubes. Grate the cheese.
2. Lay out layers, covering each with mayonnaise mesh. The first will be meat, then corn, cucumbers, eggs, ham, prunes, cheese.
3. Decorate the top with pieces of prunes, walnuts and a sprig of herbs.

With cheese

The taste of tongue and cheese salad, which uses noble gourmet ingredients, is distinguished by its nobility and sophistication. Thanks to the combination of Parmesan, red pear and walnuts, the salad takes on a new flavor (with a slight French touch) that even sophisticated gourmets will enjoy. The original dressing - a mixture of white wine vinegar, olive oil and Provençal herbs, will add sophistication to the dish.

Ingredients:

• arugula – 200 g;
• ham – 100 g;
• boiled tongue – 100 g;
• parmesan – 100 g;
• red pear – 1 pc.;
• walnuts – 50 g;
• olive oil – 2 tbsp;
• white wine vinegar – 75 ml;
• Provençal herbs - a pinch.

Cooking method:

1. Place the arugula on the bottom of a deep plate. Cut stems that are too long in half.
2. Cut the pear into slices, ham and meat into cubes.
3. Grate Parmesan on a fine grater.
4. Roast the walnuts and chop them.
5. Make a sauce from oil, vinegar, salt, pepper, spices. To stir thoroughly.
6. Mix all ingredients and season.

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Tongue salad: delicious recipes

Salad of tongue, tomatoes and cucumbers with corn and cheese

Pork tongue salad with corn and vegetables

A delicious and simple holiday salad, cut into large pieces (as men usually like). If you cut it finely, it will flow, but if you cut it large, it will be tender, juicy, and palpable!

Salad composition

~ for 6 servings

• Boiled pork tongue – 4 pieces (or 1 small beef tongue);
• Tomatoes – 2 large or 3 medium;
• Fresh cucumbers (or lightly salted) - 2 medium or 1 long;
• Canned corn – 0.5-1 medium jar (as much as you have);
• Garlic – 1 clove;
• Hard cheese – 100-200 g (or 1-2 processed cheeses such as “Druzhba”, “Gorodskoy”);
• Mayonnaise.

Peeled boiled pork tongues

How to cook

• If the tongue is raw, cook Place it in boiling water (you can add a bay leaf, a few peas of black or allspice). Cook for 1.5-2 hours (until done). Add moderate salt towards the end. Then remove from the boiling broth and briefly plunge into cold water (1 minute). Remove the skin from the tongue (after such a sharp cooling it comes off easily). Beef tongue is cooked in the same way (it may just take more time, but if the tongue is small, then it can be cooked in 2 hours; it should soften).
• Slice: peeled tongue, cucumbers, tomatoes - cubes of the same size (1.5-2 cm). Either finely chop the garlic, chop it on a fine grater, or pass it through a press. Grate the cheese on a fine grater (if you use processed cheese, do the same).
• Connect: tongue, cucumbers, tomatoes, corn, garlic, cheese. Mix. Add mayonnaise and mix again.

Bon appetit!

Tongue salad with tomatoes. with cucumbers, corn and grated cheese it will be very good on the holiday table - juicy, textured, tender, clearly meaty!

Calories: Not specified
Cooking time: Not indicated

This salad with beef tongue, pineapple and corn has a light, delicate taste that is ideal for even the most sophisticated holiday menu. After all, the tongue has long been considered a delicacy, which was used to prepare many delicious dishes. Its combination with pineapples in the proposed recipe with photo is an indescribable piquancy that you definitely need to try.
If you opted for this recipe option, you will never be disappointed, it turns out simply bomb, it is instantly swept off the table, which has been tested several times, and the hostess receives a million delights regarding her exquisite culinary abilities.

- boiled beef tongue – 200 gr.,
- canned pineapples – 200 gr.,
- fresh cucumber – 1 pc.,
- canned corn – 150 gr.,
- mayonnaise - to taste,
- salt - to taste,
- fresh dill - a bunch.

Additional Information

Instead of beef, you can use pork tongue.
Cooking time – 20 minutes (including already boiled tongue), yield – 4 servings.

Recipe with photos step by step:

1. Open the jar of pineapples, drain the juice, cut the pineapple slices into small cubes and place in a convenient container.




2. We wash the cucumber and remove the peel (you don’t have to peel it), but without it the salad turns out more tender and juicy. Cut the vegetable into thin strips and add to the pineapples.




3. Cut the meat product into thin, uniform pieces and add to the rest of the ingredients.
Advice. So that the salad can be prepared in a few minutes, it is advisable to boil the tongue in advance, for example, in the evening. Many housewives do not know how to properly prepare this delicious meat product. In fact, there is nothing complicated about it. It is boiled for two hours, salt is added 20 minutes before the end of cooking. As soon as it is ready, immediately place it under running cold water, just for a few seconds. This trick allows you to remove the skin from it without any difficulty.




4. Drain the liquid from the canned corn, let it dry a little, and combine with the rest of the ingredients of the dish.






5. Add mayonnaise, if necessary, add a little salt to taste and mix everything carefully.




6. That's it! A delicious unusual snack is ready. Before serving, decorate beautifully with greens. This culinary masterpiece looks elegant on a dish with lettuce leaves, dill or parsley.

Detailed description: recipe for tongue and corn salad using available ingredients and detailed preparation information taken from several sources.

There is a huge variety of snacks in the form of salads, sandwiches, rolls and other dishes that can be prepared not only for the holiday, but also for the everyday table. Salad with croutons and corn is one of these appetizers that will come in handy in any situation.

Salad with croutons, corn and beans

This is a simple and very appetizing salad, the recipe of which will come in very handy when guests are already on the doorstep.

To create a light snack you need:

• a can of red beans and sweet corn;
• cucumber;
• crackers without strong flavoring additives;
• a bunch of table greens;
• classic mayonnaise;
• regular salt and spices.

Cooking with croutons and corn and beans:

1. The contents of the cans are placed one by one in a colander.
2. The cucumbers are cut into cubes, and the greens are finely chopped.
3. Vegetables, herbs and canned foods are mixed, salted and seasoned.
4. The appetizer is seasoned with mayonnaise and served along with crackers, which are crushed with it in portioned bowls.

Cooking with sausage

Sausage of various types is a popular ingredient found in many snacks. This recipe is no exception.

To execute it you need:

• 50 g rye dough crackers;
• 200 g half- or smoked sausage;
• the same amount of hard cheese;
• a little more tomatoes;
• 1⁄2 cans of corn;
• mayonnaise, salt and spices.

Sequence of actions:

1. The sausage piece is cut into cubes.
2. Small cubes are prepared from the tomatoes using the power of a sharp knife that will not crush the fruits.
3. The cheese is rubbing.
4. Crumbs are sifted out from crackers that are approximately the same size.
5. Half of the corn is removed from the jar.
6. All prepared ingredients are mixed with the addition of salt, spices and mayonnaise dressing.

There is no topical video for this article.

With Korean carrots

Fans of Asian cuisine, distinguished by its bright taste, will definitely like the recipe for the snack, which includes Korean carrots.

Ingredients for half a kilo of ham:

• corn;
• 800 g pickled carrots;
• 2 packs of mild crackers;
• classic mayonnaise.

Cooking algorithm:

1. Cubes are prepared from a piece of sausage.
2. The crackers are sifted - crumbs should not get into the finished dish.
3. In one bowl, mix corn, strained from the liquid, cubes of ham, croutons and spicy carrots.
4. The appetizer is seasoned with low-fat sauce.

Salad: croutons, canned corn, chicken

This is an incredibly tender and light salad, which, thanks to the chicken in its composition, is filling and nutritious.

Ingredients for 400 g of chicken:

• up to 300 g of cheese;
• the same amount of white bread;
• 3 eggs;
• sweet corn;
• classic mayonnaise, fine salt and ground pepper.

Creation stages:

1. The meat and eggs are boiled, after which the finished products are cut into cubes and placed in a bowl.
2. The corn is placed in a colander and mixed with the already crushed ingredients.
3. The bread pieces are cut into small cubes, which are dried in the oven until golden brown.
4. The crackers go into a bowl.
5. The appetizer is salted, seasoned and flavored with mayonnaise sauce just before serving, so that the bread pieces do not soften.

With crab sticks

A wonderful recipe for a salad with crispy croutons, which your guests will definitely take note of.

To bring the recipe to life, you will need:

• a pack of crackers;
• 2 eggs;
• a pack of crab sticks weighing 200 g;
• 1⁄2 cans of corn;
• mayonnaise and lettuce.

Cooking steps:

1. The sticks are removed from individual packaging and cut into cubes.
2. The eggs, after boiling and cooling, are cut into small pieces.
3. The crushed ingredients are mixed and supplemented with corn kernels freed from excess moisture.
4. The appetizer is coated with low-fat mayonnaise, placed on a large dish covered with lettuce leaves, and lastly sprinkled with crackers.

Recipe for those who are fasting

Lenten salad will appeal not only to people who observe fasts and adhere to a vegetarian diet. It will also make an excellent dinner in the summer heat.

Prepare in advance:

• 300 g cabbage;
• can of corn;
• bulb;
• a pack of crackers without spicy additives;
• half a glass of low-fat mayonnaise;
• a bunch of greenery;
• salt and pepper.

To have a light salad snack, you only need to follow a few simple steps:

1. Vegetables are chopped into thin strips.
2. Cabbage shavings must be salted and kneaded with your hands to release the juice.
3. The corn kernels are placed in a colander and the greens are chopped.
4. Crispy pieces of bread are removed from the pack and sorted so that slices of the same small size get into the salad.
5. The prepared components are mixed in a salad bowl, where they are seasoned with lean mayonnaise.

Brazilian salad with croutons and corn

The original snack, the recipe of which was borrowed from the peoples of South America, is distinguished by its brightness and richness of taste.

To prepare the salad you will need:

• canned corn;
• canned beans;
• greens - a bunch;
• rye dough crackers – 100 g;
• cucumber – 1 pc.;
• sunflower oil;
• salt;
• green onions;
• mayonnaise.

Basic steps for preparing snacks:

1. The cucumber is chopped into cubes.
2. A bunch of greens and onions crumble.
3. The contents of the jars are placed in a colander and mixed.
4. Next, previously prepared products are added to the canned products.
5. The salad is poured with oil, salted and dressed with mayonnaise sauce.

With Chinese cabbage

Chinese cabbage is a vegetable rich in a large number of vitamins, which are especially urgently needed by the body in the winter and spring seasons.

A snack with Chinese cabbage is easy to prepare and available for the diet throughout the year.

To prepare a light and vitamin salad, you should prepare:

• 1 head of Chinese cabbage;
• 1⁄2 cans of canned corn;
• 3 eggs;
• a piece of cheese;
• 70 g crackers;
• 50 ml mayonnaise;
• salt and spices.

To saturate your body with vitamins:

1. Take a medium-sized fork, which is washed and chopped into fine shavings.
2. Place the canned corn in a colander to drain all the liquid.
3. A piece of cheese is cut into cubes.
4. The eggs are boiled and, after cooling, cut into large pieces.
5. An appetizer is collected in a large salad bowl: shredded cabbage, corn, egg cubes, cheese and crackers.
6. Traditionally, the salad is dressed with mayonnaise. For a piquant and pungent taste, the dressing can be made from soy sauce with chopped garlic.

There is no topical video for this article.

An unusual option with olives

This is a salad with an original taste, harmoniously combining corn and an “overseas curiosity” - olives.

To prepare such an appetizer for the holiday table or just as a stand-alone dish for a light dinner, you will need:

• chicken fillet;
• a jar of olives;
• 2 tomatoes;
• a pack of crackers;
• 50 g canned corn;
• a little mayonnaise for dressing, parsley, salt and spices.

The progress of the work consists of performing the following actions:

1. The fillet is boiled, cooled and cut into cubes. The meat is laid out in the first layer on the bottom of the serving plates.
2. The chicken is salted, seasoned and covered with mayonnaise mesh.
3. Next, the tomato cubes are distributed, which are also salted and greased with mayonnaise.
4. Then there are layers of crackers and olives cut into slices, between which a mayonnaise layer is made.
5. The salad is covered with mayonnaise and decorated with corn and chopped parsley.

Advice! To prevent the croutons from becoming soft, assemble the salad immediately before serving.

With seafood

Below is a recipe for a snack that has excellent taste and high nutritional value.

To prepare the dish, prepare:

• sweet corn;
• a couple of packs of mild crackers;
• up to 400 grams of squid;
• half the amount of other seafood (for example, mussels);
• hard cheese – 100 g;
• sour cream and dill.

In the process of creating a snack:

1. The seafood is boiled until soft, then cut into pieces and placed in a bowl.
2. The cheese is grated and also placed in a common container.
3. Next comes the corn and croutons, which had been previously drained in a colander.
4. The salad is dressed with sour cream and decorated with dill.

Published: March 27, 2016
Posted by: miracle
Calories: Not specified
Cooking time: 5 min

I offer it to you today with tongue and corn. We add a special taste to the tongue by frying it in a frying pan. Orange and balsamic sauce will add flavor to the appetizer.
Preparation time: 10 minutes. Cooking time: 5 minutes. Number of servings: 2 servings.

- canned corn 250 g;
- boiled black beans (green peas) 1 cup;
- beef tongue (boiled) 300 g;
- orange 1 pc.;
- balsamic sauce 25 ml;
- salt to taste;
- sour cream or mayonnaise 100 ml;
- hot pepper to taste;
- dill and parsley.

Step-by-step recipe with photos:

Place the canned corn and boiled black beans in a sieve to strain out the liquid. The beans in this salad can be replaced with green peas.




Boil the beef tongue in advance, peel it and cut it into strips.




Heat vegetable oil in a frying pan and fry the prepared tongue for several minutes. Then squeeze the juice from half an orange. You can also grate some zest into the pan. Evaporate the juice over high heat and add balsamic sauce (soy sauce) to the tongue and cook for a few more minutes until a crust appears on the tongue.




Cool the fried tongue slightly and place in a bowl, add corn and black beans.