Beef Tongue Salad with Vegetables

1. 1 Beef tonguepack 1 kg ≈ $14.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 80 g
2. 2 Hard cheesepack 200 g ≈ $2.70 30 g
3. 3 Black olivespack 300 g ≈ $2.50 30 g
4. 4 Bell peppers≈ $6.00 per kg 25 g
5. 5 Cucumbers≈ $3.67 per kg 40 g
6. 6 Cherry tomatoespack 250 g ≈ $2.50 35 g
7. 7 Lemon≈ $4.70 per kg 30 g
8. 8 Mayonnaise 30 g
9. 9 Red onion≈ $3.00 per kg 30 g
10. 10 Garlic≈ $10.00 per kg 5 g
11. 11 Walnutspack 150 g ≈ $4.00 10 g
12. 12 Parsleypack 50 g ≈ $1.50 5 g
13. 13 Salt 2 g
14. 14 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 beef¹ tongue with cold water, bring to a boil, then simmer gently for 2–2.5 hours until fork-tender. Cool, then peel off the skin.

2. Slice the tongue into thin strips and toss with mayonnaise.

3. Finely chop the onion, sprinkle with salt, and let sit for 10 minutes.

4. Slice the olives into rings, the bell⁴ pepper and cucumber⁵ into thin strips, and halve the cherry⁶ tomatoes.

5. Grate the cheese coarsely, crush the walnuts¹¹, mince the garlic¹⁰, and roughly chop the parsley¹².

6. Combine all ingredients in a bowl, season with black³ pepper, drizzle with lemon⁷ juice, and gently mix.

In short

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