Pressed ox tongue salad

Ingredients

100g dried pasta shapes

450g cooked pressed tongue

2 carrots

1 celery stalk

75g cherry tomatoes, halved                                     

1 x 100g pack baby spinach leaves

 

For the salad dressing:

1 x 15ml spoon chives

3 x 15ml spoon olive oil

3 x 15ml spoon red wine vinegar

1 x 10ml spoon horseradish sauce or Dijon mustard

1 x 10ml spoon runny honey

Equipment

Saucepan, colander, chopping board, sharp knife, measuring spoons, screw top jar or measuring jug, fork, mixing bowl, swivel head vegetable peeler.

Method

1. Fill a large pan with water and bring to the boil.
2. Cook the pasta for 8 to 10 minutes (follow the instructions on the packet).
3. Drain carefully into the sink using a colander. Cool pasta under running water and then leave to one side.
4. Make the dressing:
• finely chop the chives;
• put the olive oil, red wine vinegar, horseradish sauce or Dijon mustard and honey in a screw top jar and shake vigorously to mix ingredients. Alternatively, use a measuring jug and whisk well with a fork.
5. Slice the tongue into strips and place in a large mixing bowl. Pour on half the dressing, add the chopped chives and stir. Cover and leave to marinate for 30 minutes.
6. Prepare the salad:
• peel and cut the carrots into fine strips (using a swivel head peeler);
• wash and finely dice the celery;
• wash and halve the cherry tomatoes;
• wash and dry the spinach leaves.
7. Place all the salad ingredients into a large bowl with the reserved dressing. Add the tongue and toss gently.

Top tips:

• Serve with fresh crusty bread and crisp salad leaves.
• Serve sliced ox tongue with a selection of pickles as a sandwich filling. Keep any left-over tongue in the refrigerator and use within 3 days.
• Pressed tongue freezes well for up to 2 months.

Food skills:

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Weigh
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Measure
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Melt, simmer and boil
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Drain
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Cut, Chop, Slice, Dice & Trim
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Mix, Stir & Combine
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Whisk
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Peel
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