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Marinated Tongue Salad

Lebanese.Chef's picture
Ingredients
  Sheep's tongues/1 small beef tongue 4
  Carrot 1 Large
  Onion 1 Large
  Onions spring 2
  Water 1 Cup (16 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Salt 1⁄2 Teaspoon
  Finely chopped parsley 1⁄2 Cup (8 tbs)
Directions

Place the tongues in a saucepan, cover with cold water and bring to the boil.
Turn down the heat and simmer for 1 1/2 hours.
Drain off water, skin tongues and chop into pieces.
Place in saucepan with carrots, onion, spring onions, salt and water.
Bring to the boil, turn down the heat and simmer until tender.
Drain saucepan and pour tongues and vegetables into a serving bowl.
Make a dressing with lemon juice, oil and garlic crushed in salt.
Pour over the drained tongues and vegetables, garnish with parsley and refrigerate.
Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Cook Time: 
150 Minutes
Servings: 
1

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