Chilled Tongue and Vegetable Medley Recipe
Ingredients
| Eggplant | 1 Medium, sliced | |
| Tongue | 12 Ounce, cut into thin strips | |
| 2 medium tomatoes, blanched, peeled, seeded, and chopped | ||
| Red bell peppers | 1 Cup (16 tbs), thinly sliced | |
| Scallions | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons each red wine vinegar and lemon juice | ||
| 1 tablespoon plus 1 teaspoon olive oil | ||
| Garlic | 1 Clove (5gm), minced | |
| Pepper | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Spray a cookie sheet with nonstick cooking spray; arrange eggplant slices on sheet and bake at 350°F., turning once, until soft, about 30 minutes.
Cut eggplant into 1/2-inch cubes.
In salad bowl combine eggplant, tongue, tomatoes, red peppers, and scallions; in small bowl combine remaining ingredients except parsley, mixing well.
Pour dressing over salad and toss to combine; cover and refrigerate until chilled.
Just before serving, toss again and sprinkle with parsley.
Cut eggplant into 1/2-inch cubes.
In salad bowl combine eggplant, tongue, tomatoes, red peppers, and scallions; in small bowl combine remaining ingredients except parsley, mixing well.
Pour dressing over salad and toss to combine; cover and refrigerate until chilled.
Just before serving, toss again and sprinkle with parsley.
Chef
