Beef Tongue, Mushroom and Cornichon Salad

1. 1 Beef tonguepack 1 kg ≈ $14.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 90 g
2. 2 Button mushrooms≈ $7.50 per kg 80 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Pickled gherkinspack 370 g ≈ $3.00 35 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.5 pcs
6. 6 Mayonnaise 18 g
7. 7 Mustard 5 g
8. 8 Sunflower oil 6 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cover the tongue with water, season with salt and simmer gently for 2–2,5 hours until tender and a knife slides in easily.

2. Transfer the tongue to cold water for 3 minutes, peel off the skin, let cool and cut into thin strips.

3. Boil the egg for 9–10 minutes, cool, peel and dice.

4. Finely chop the onion³ and slice the mushrooms. Sauté in oil for 8–10 minutes until the liquid evaporates and the mushrooms brown.

5. Cut the cornichons into strips. Mix the mayonnaise with the mustard and pepper.

6. Combine the tongue, mushrooms with onion³, egg and cornichons, dress with the sauce and chill for 20 minutes before serving.