in Recipes

Vegetable salad with tongue

updated

Spread the love

Ingredients for 4 servings:

  • 4 slices of toast
  • some margarine
  • 1 apple
  • ½ celery root
  • ¼ cucumber(s)
  • 1 slice(s) pineapple from the can
  • 8 tbsp cream
  • 100 g mayonnaise
  • salt and pepper
  • 1 tsp mustard
  • 200 g tongue(s), cooked, sliced
  • 1 carrot(s)
  • 8 lettuce leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Toast the bread, let cool, spread with margarine, and top each with two lettuce leaves. Peel the apple, cucumber, and celery, dice very finely, and place in a bowl. Dice the pineapple slice and add. Whip the cream until stiff, then mix with the mayonnaise. Season with salt, pepper, and mustard. Mix the dressing with the salad ingredients in the bowl and season to taste. Spread the vegetable salad on the bread and top with tongue. Peel the carrots into spirals and garnish the bread with them.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bavarian wedding cake

Cardinal egg dish