Salad

Delicious salad with boiled tongue, pressed meat, and fresh cucumbers

When it comes to dishes that combine flavor with tradition, the salad with boiled tongue and pressed meat is among the most appreciated choices. This recipe is not only an explosion of textures and flavors but also offers a perfect opportunity to explore cooking techniques and original ingredient combinations. Whether you serve it as an appetizer at a festive meal or as a delicious lunch, this salad promises to be a true culinary delight.

Preparation time: 30 minutes
Cooling time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4

Ingredients:
- 300 g boiled tongue (beef or pork, depending on preference)
- 200 g pressed meat (pork or turkey)
- 4 boiled eggs
- 2 fresh cucumbers
- 100 g ham (optional, for extra flavor)
- 150 g mayonnaise (you can also use light mayonnaise for a healthier version)
- Salt and pepper to taste

Recipe history:
The salad with boiled tongue and pressed meat is a recipe that combines old culinary traditions with accessible ingredients, often served on special occasions or holidays. It reflects how people have valued every part of the animal, transforming simple ingredients into sophisticated dishes. Today, this salad is often associated with festive meals, bringing together family and friends.

Preparing the salad:

1. Preparing the tongue:
- Start by boiling the tongue in a large pot of water with a little salt. Make sure the water completely covers the tongue.
- Boil for about 1-1.5 hours on low heat until tender. You can add onion, carrot, or spices for a richer taste.

2. Boiling the eggs:
- In another pot, place the eggs to boil. Cover them with water and let them boil for 10-12 minutes to obtain hard-boiled eggs.
- Once ready, plunge them into cold water to stop the cooking process and make peeling easier.

3. Preparing the other ingredients:
- After the tongue has cooled, peel it and slice it thinly, then cut the slices into strips.
- Cut the pressed meat into small pieces.
- Peel the cucumbers and cut them into strips or cubes, depending on preference.
- Cut the boiled eggs into small cubes, as well as the ham if you choose to use it.

4. Mixing the ingredients:
- In a large bowl, combine all the ingredients: tongue, pressed meat, eggs, cucumbers, and ham.
- Add the mayonnaise, salt, and pepper to taste. Gently mix to avoid crushing the ingredients until everything is evenly coated with mayonnaise.

5. Chilling the salad:
- Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least an hour. This step is essential as the flavors will blend better, and the salad will become more flavorful.

Practical tips:
- Use beef tongue for a firmer texture, and if you prefer something softer, choose pork tongue.
- You can experiment with different types of mayonnaise – from classic to herb or spice variations.
- Add green or black olives for extra flavor and a touch of originality.

Nutritional benefits:
This salad is an excellent source of protein due to the meat and eggs, while cucumbers provide fiber and vitamins. Additionally, mayonnaise offers healthy fats essential for the body. However, it is best to consume it in moderation given the fat content.

Frequently asked questions:
- Can I use chicken instead of pressed meat?
Yes, chicken is an excellent choice and will pair well with the other ingredients.

- How can I make mayonnaise at home?
You can prepare mayonnaise from one egg, 200 ml of oil, a teaspoon of mustard, a teaspoon of vinegar or lemon juice, salt, and pepper. Blend the ingredients with a mixer until you achieve a creamy consistency.

- What can I serve this salad with?
The salad can be served alongside toasted bread or as a filling for sandwiches. It also pairs perfectly with a glass of white wine or a refreshing cocktail.

Possible variations:
- You can add crunchy vegetables like bell peppers or grated carrots for extra color and crunch.
- A vegetarian version can include tofu or seitan instead of meat, keeping the other ingredients.

Personal note:
I love to prepare this salad on warm summer days when the desire to eat something light and refreshing becomes overwhelming. Every time I serve it, I think of the moments spent with family around the table, savoring every bite. It is a recipe that not only nourishes but also brings people together.

Now that you have all the necessary information, all that’s left is to get cooking! I assure you that every bite will bring a smile to your face and those of your loved ones. Enjoy your meal!