Beef tongue salad with gherkins

1. 1 Beef tonguepack 1 kg ≈ $14.00 150 g
2. 2 Pickled gherkinspack 370 g ≈ $3.00 60 g
3. 3 Canned green peaspack 400 g ≈ $1.00 50 g
4. 4 Red onion≈ $3.00 per kg 30 g
5. 5 Mayonnaise 25 g
6. 6 Bay leaves to taste
7. 7 Ground black pepper to taste

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

Method

1. Rinse the tongue, place it in a pot, cover with water, and add a bay leaf; bring to a boil over high heat, then reduce to medium and simmer for 120 minutes until tender.

2. Cool the tongue under cold running water and peel it after cooking.

3. Slice the tongue into julienne sticks about 0.5 cm wide and 5 cm long.

4. Slice the gherkins into rounds about 0.3 cm thick, and cut the onion into half-moons.

5. Combine the tongue strips, gherkins, peas and onion in a large bowl.

6. Dress with mayonnaise and pepper to taste, and mix until evenly coated.

7. Serve: transfer the salad to a plate, garnish with greens if desired, and serve chilled.

In short

• In the planner this dish is cooked for two days: reheat on day two.