Tongue and Radish Salad
calories: low
category: vegetables
cost: low
difficulty: easy
preparation time: 30
Ingredients
Green salad 200 gr.
Radishes 12
Tongue in green sauce 2 thin slices
Extra-virgin olive oil 3 spoonfuls
Lemon the juice of 1 lemon
Salt to taste
See our
Wine Tips
for your meals
Radishes 12
Tongue in green sauce 2 thin slices
Extra-virgin olive oil 3 spoonfuls
Lemon the juice of 1 lemon
Salt to taste
See our
Wine Tips
for your meals
Preparation Wash the salad and remove the spoilt leaves. Break it into pieces and put it into a salad bowl. Wash the radishes and cut them into very fine rings. Cut the tongue into strips half a centimeter wide and 2 centimeters long.
Once these ingredients are ready, arrange them in the salad bowl. Mix the oil, lemon juice and salt, very well in a small bowl and then pour it over the salad. The Chef's tips Bardolino is an 11.5° dry ruby red wine to be served at 18 to 20° Curiosity Many recipes in the north of Italy use a green sauce where game or tongue is left for some time to make them more savoury and tender. This is known as in salmi or salmistrata
Once these ingredients are ready, arrange them in the salad bowl. Mix the oil, lemon juice and salt, very well in a small bowl and then pour it over the salad.
