Tongue Salad Platter Recipe
Ingredients
| Vinaigrette dressing | 150 Milliliter | |
| Mayonnaise | 150 Milliliter | |
| Cottage cheese | 1.5 Kilogram | |
| Potatoes | 750 Gram, diced | |
| Hard-boiled eggs | 8 , hardboiled | |
| 1 large green pepper, cored, seeded and diced | ||
| Pimentos | 3 , canned | |
| Onion | 1 Small, minced | |
| Parsley | 6 Tablespoon, chopped | |
| Lettuce and chicory leaves | ||
| Radishes | ||
| Black olives | ||
| 16 slices of cooked tongue | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
