Best fresh · Recipe
Beef Tongue Salad
Fresh, crisp, and best eaten today.
A fresh, elegant salad with tender beef tongue, crisp vegetables, and a creamy caper dressing.
Freezer notes
Can you freeze Beef Tongue Salad?
No — Beef Tongue Salad is best eaten fresh. Fresh raw vegetables and a creamy egg-yolk caper dressing turn watery and separate once thawed.
How long does Beef Tongue Salad keep?
About 2 days in the fridge, covered. Get it cold quickly rather than leaving it out to cool slowly on the counter.
Freezing the wrong dish is how good food quietly goes to waste. If you want to know what does freeze, start with the freezer-meal guide.
Ingredients
- 300 g beef tongue
- 1 pcs cucumber (medium)
- 1 pcs zucchini (medium)
- 1 pcs red onion (medium)
- 80 g semi-hard cheese (gouda, tilsiter, etc.)
- 10 g parsley
- 20 g olive oil
- 1 pcs hard-boiled egg yolk
- 10 g capers
- 10 g lemon juice
- to taste salt and pepper
Method
- Slice the tongue, zucchini, and cucumber into small strips. Slice the onion into thin half-rings. Grate the cheese on a coarse grater.
- Quickly sauté the zucchini for literally 2 minutes over high heat, then allow to cool slightly.
- Blend all the dressing ingredients in a blender until smooth.
- Arrange the salad ingredients on a plate, drizzle with the dressing, and garnish with capers and herbs to taste.
Equipment
- blender
- frying pan
- coarse grater
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 28 g |
| Fat | 36 g |
| Carbs | 8 g |
Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.
Cook once, eat twice
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