Russian-Style Beef Tongue Olivier Salad with Avocado

1. 1 Mayonnaise 13 g
2. 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
3. 3 Cucumbers≈ $3.67 per kg 25 g
4. 4 Carrots≈ $1.50 per kg 20 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Beef tonguepack 1 kg ≈ $14.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 50 g
7. 7 Onions≈ $1.60 per kg 20 g
8. 8 Apples≈ $3.50 per kg 40 g
9. 9 Lemon≈ $4.70 per kg 4 g
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Canned green peaspack 400 g ≈ $1.00 25 g
12. 12 Salt 1 g

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

Method

1. Parboil the beef⁶ tongue in cold water until boiling, skim off foam, then simmer with salt for 2 hours until fork-tender. Cool and peel off the skin.

2. Boil the carrots⁴ for 20–25 minutes until soft, and hard-boil the egg for 10 minutes. Cool and peel.

3. Finely dice the onion⁷, then blanch in boiling water for 2–3 minutes, then drain.

4. Cube the cooled beef⁶ tongue, carrots⁴, egg, and cucumber³ into small, even pieces.

5. Peel, core, and dice the avocado² and apple⁸ into small cubes, then toss with lemon⁹ juice.

6. Drain the canned¹¹ peas, reserving the liquid. Finely chop the dill¹⁰.

7. Combine all ingredients in a bowl, season with salt, and fold in mayonnaise gently. Chill for 15 minutes before serving.