Tongue Salad Platter
|Vinaigrette dressing||1⁄4 Pint (150 Milliliter)|
|Mayonnaise||1⁄4 Pint (150 Milliliter)|
|Cottage cheese||3 Pound (1.5 Kilogram)|
|Potatoes||1 1⁄2 Pound, cooked and diced (750 Gram)|
|Hard-boiled eggs||8 , hardboiled|
|Green pepper||1 Large, cored, seeded and diced|
|Canned pimentos||3 , diced|
|Onion||1 Small, minced|
|Chopped parsley||6 Tablespoon|
|Lettuce leaves||4 (For Serving)|
|Chicory leaves||4 (For Serving)|
|Radishes||2 (For Serving)|
|Black olives||4 (For Serving)|
|Cooked tongue slice||16 (For Serving)|
Mix together the vinaigrette dressing, mayonnaise and salt and pepper to taste.
Beat in the cottage cheese, then fold in the potatoes, eggs, green pepper, pimentos, onion and parsley.
Spoon the mixture into a lightly oiled 3 litre (5 pint) ring mould.
Chill for at least 2 hours.
Line a serving dish with lettuce and chicory leaves.
Loosen the cheese salad mould and turn out onto the dish.
Fill the centre with radishes and olives and surround with the rolled tongue slices.