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Beef Tongue Salad with Potato, Spinach, and Mushrooms

Tender beef tongue meets golden potatoes and savory mushrooms
Fresh spinach adds a bright, silky bite with every forkful
Warm, hearty, and herb-fresh—salt, pepper, and bay comfort in one bowl

dinner ⏱ 140 min 420 kcal / portion 20.0 g carbs / portion (estimated)

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Beef Tongue Salad with Potato, Spinach, and Mushrooms
v3 · rb0e705f985 20260727Z1751 225 g beef tongue 1 piece potato 10 g mushroom 30 g spinach dressing to taste prepare aromatics for beef tongue 🍳 ⏱ 90-120 min simmer beef tongue with aromatics 🔪 peel and thinly slice beef tongue 🔪 peel and cube potatoes 🍳 sauté potatoes until golden and cooked through 🍳 slice and sauté mushrooms until tender and golden 🔪 ⏱ 1-2 min blanch spinach, then ice-bath, drain, squeeze, chop 🌀 combine tongue, potatoes, mushrooms, and spinach into salad base 🌀 drizzle dressing and toss together 🌀 season with salt and pepper to taste 🍽 garnish with parsley and chives and serve Beef Tongue Salad 🥗 0.25 pieces onion 1 piece garlic 0.5 pieces carrot 1 piece bay leaf salt to taste pepper to taste parsley to taste chive to taste onion, garlic, carrot, bay leaf dressing salt, pepper parsley, chive
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Preparation steps

  1. prepare aromatics for beef tongue
  2. simmer beef tongue with aromatics 90-120 min
  3. peel and thinly slice beef tongue
  4. peel and cube potatoes
  5. sauté potatoes until golden and cooked through
  6. slice and sauté mushrooms until tender and golden
  7. blanch spinach 1-2 min, then ice-bath, drain, squeeze, chop
  8. combine tongue, potatoes, mushrooms, and spinach into salad_base
  9. drizzle dressing and toss together
  10. season with salt and pepper to taste
  11. garnish with parsley and chives and serve

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