Tongue and Pomegranate Salad

Ingredients for Salad with Tongue and Pomegranate

  1. Pork tongue (boiled) 3 large pieces
  2. Potatoes (boiled) 2 pieces (medium)
  3. 3 carrots
  4. Beetroot (boiled) 1 piece
  5. Chicken eggs (boiled) 4 pieces
  6. Quail eggs (boiled) 3 pieces
  7. Pickled gherkins 2-3 pieces
  8. Roasted walnuts 150 grams
  9. Mayonnaise 250 grams
  10. Horseradish root to taste
  11. Pomegranate seeds optional
  12. Pepper to taste
  • Main ingredients: Tongue, Potato, Carrot, Beetroot, Pomegranate, Nuts
  • Portion4-5


Serving plate, glass, grater, kitchen knife, cutting board, tablespoon.

Cooking salad with tongue and pomegranate:

Step 1: prepare the ingredients.

All ingredients need to be boiled in salted water, so that all layers will receive a sufficient amount of salt, and the taste of the salad will be uniform.
Tongue clean and cut into thin strips.
Cut the peeled boiled beets with the same thin strips. Mix beets with grated horseradish.
Potatoes and carrots need to be grated.
Dry the cucumbers from the marinade and cut into cubes, draining the liquid released from them when cutting.
Shell eggs and cut into small pieces.
Remove the grain from the grant. It is most convenient to do this under water, so splashes of juice do not fly everywhere.

Step 2: lay the salad in layers.

Take a suitable plate and place the glass in its center with the bottom down.
Lay the grated potatoes in a circle, pepper and brush with a thin layer of mayonnaise.

Lay pickles in the next layer. Lubricate with mayonnaise.

Put half of the prepared tongue, pepper to taste and brush with mayonnaise.

On top of the tongue is a layer of carrots, smeared with a small amount of mayonnaise, and on top crushed walnuts. Brush the layer again with mayonnaise.

Now comes a layer of eggs. Here they must be salt and then pepper. Then again a thin layer of mayonnaise.

Put out the remaining language, grease it with mayonnaise (again a small amount).

Put the straws from the beets and now coat the layer with a very large amount of mayonnaise, properly closing the edges of the salad too.

Step 3: decorate the salad with the tongue and pomegranate.

Now it remains only to sprinkle the top of the salad with pomegranate seeds, decorate everything with flowers and / or leaves cut from vegetables and, removing the glass carefully, leave the dish in the refrigerator for a short while so that the layers are saturated.

Step 4: serve the salad with the tongue and pomegranate.

A salad with tongue and pomegranate is the decoration of the festive table, and for the New Year such a dish simply asks for itself. Therefore, be sure to save this recipe and try to cook it.
Enjoy your meal!

Recipe Tips:

- It is not necessary to lay out the salad in the form of a ring, the main thing is that it be superimposed in layers.