As the saying goes, everything original is simple, and everything simple is delicious. This applies to a salad with arugula and tongue. Find out how to cook it in a step-by-step recipe with a photo. Video recipe.
Arugula is a spice plant with a long history, as it was used by the ancient Romans. Nowadays it is especially popular in Italy, where it is used as one of the ingredients for a variety of salads. She has a pronounced aroma and a pungent mustard-nut taste. By adding it to the dish, the food will sound in a new way. With this she conquered the stomachs and hearts of many gourmets. In our country, no one knew about such weed for a long time. But today it is a real symbol of utility. Arugula has a positive effect on metabolism, has a low calorie content, because it contains almost one water. The plant contains vitamin C and iodine, it removes cholesterol and increases hemoglobin levels. Grass is a real natural energetic and a real friend for losing weight girls.
The second ingredient in the salad is the tongue. This is a true delicacy, even though it is considered an offal. It combines healthy dietary properties with an amazingly delicate taste. Unlike boiled meat, the tongue is much more delicate in salads, its fibers are softer and more tender. If we talk about its benefits, then it is worth noting that the tongue has a greater nutritional value. There is practically no connective tissue in it, so the product is easily absorbed by the body. The tongue contains the protein and iron that our body needs. Nutritionists recommend including it in the menu of people with anemia, pregnant women, children and those with weakened immune systems. Tongue dishes are suitable for dietary meals.
Cooking the proposed salad recipe will not take much time, and the taste will surely please. The dish will saturate the body with useful substances and will definitely get into your cookbook.
- Caloric content per 100 g - 89 kcal.
- Servings - 2
- Cooking time - 15 minutes for slicing food, plus time for boiling the tongue
Ingredients:
- Language - 1 pc. (the recipe uses pork)
- Cucumber - 1 pc.
- Arugula - bunch
- Greens (dill, parsley) - a few twigs
- Salt - 0.5 tsp or to taste
- Vegetable oil - for dressing
- Young white cabbage - 200 g
Step-by-step preparation of salad with arugula and tongue, recipe with photo:
1. Wash the white cabbage and pat dry with a paper towel. Cut off the necessary part, which chop into thin strips.
2. Wash the cucumbers, pat dry with a paper towel, cut off the ends and cut into thin half rings.
3. Wash arugula, dill and parsley, dry and chop.
4. Cut the boiled and cooled tongue into pieces. How to cook the tongue correctly, you will find a detailed step-by-step recipe with a photo on the site. Briefly: before cooking, defrost the tongue at room temperature, soak in cold water for half an hour, rinse, scrape off mucus and dirt from the skin. Dip it in a saucepan, add water, boil and cook for at least 2 hours. Check the readiness by piercing it with a knife. If it comes in easily, then the tongue is ready. Remove the tongue from the pan, dip it into a container of cold water and remove the skin. To make the meat more juicy, send the peeled tongue to a saucepan with hot broth and leave to cool completely.
5. Place all products in a deep container.
6. Season salad with arugula and tongue with salt, add vegetable oil and stir.
See also a video recipe on how to make arugula salad.
