Beef Tongue Salad
|Cucumber||1 Large, peeled, seeded and in julienne|
|Apple||1 , peeled, cored and in wedges|
|Cooked beets||250 Milliliter, in julienne (1 Cup)|
|Cooked beef tongue||500 Milliliter, in julienne (2 Cups)|
|Capers||45 Milliliter (3 Tablespoon)|
|Mayonnaise||50 Milliliter (1/4 Cup)|
|Mustard||15 Milliliter (Strong Variety, 1 Tablespoon)|
|Anchovy paste||15 Milliliter (1 Tablespoon)|
|Lemon juice||To Taste (Few Drops Required)|
Place cucumber in bowl, sprinkle with salt and marinate 30 minutes on counter.
Drain liquid and transfer cucumber to clean bowl.
Add apple, beets, tongue and capers; mix.
Stir mayonnaise, mustard, anchovy paste, lemon juice and salt and pepper together.
Pour over salad ingredients and mix until well coated.