Everything original is simple, and everything simple is delicious. First of all, this applies to salads, and especially salad with arugula, cabbage, tongue and poached egg. Step-by-step recipe with a photo. Video recipe.
Until recently, such a herb as arugula was practically not used in our country. But today this spice is very popular and complements many main dishes. It is used for cooking meat or fish, vegetables and seafood. The plant is combined in salads with a variety of ingredients: shrimp, chicken breast, cod liver, salmon, figs, strawberries, etc. This time I share a delicious spring salad with arugula, cabbage, tongue and poached egg. It is easy to prepare, while its taste will delight even the most sophisticated gourmet. The original taste and soft texture of the food will conquer the most demanding eaters.
The products for the dish will need the simplest ones that are always on sale. This budget option can be both light on the stomach and nutritious for your daily dinner. Thanks to the tongue, in which there are no carbohydrates, the salad saturates for a long time, but without a feeling of heaviness, because it lacks connective tissue. You can cook dishes with different dressings, be sure that the tasters will ask for an addition more than once! Therefore, use any sauces, vinegars, spices, spices, etc.
See also how to make a cabbage salad with liver, eggs, and arugula.
- Caloric content per 100 g - 151 kcal.
- Servings - 3
- Cooking time - 15 minutes for slicing food, plus time for boiling and cooling the tongue
Ingredients:
- Pork tongue - 1 pc.
- Salt - 0.5 tsp or to taste
- Eggs - 2 pcs. Cucumbers - 1 pc.
- Olive oil - for dressing
- Dill - a few twigs
- White cabbage - 200 g
- Garlic - 1 clove
- Arugula - several branches
Step-by-step preparation of salad with arugula, cabbage, tongue and poached egg, recipe with photo:
1. Wash white cabbage under running water and pat dry with a paper towel. If the top buds are dirty, remove and discard. Then chop the cabbage into thin strips.
2. Wash the cucumbers, dry with a paper towel and cut into half rings. Peel, chop and add garlic to all foods.
3. Thoroughly rinse the tongue under running water, soak it for half an hour so that it is softer and softer when cooked, fill it with water and boil for 1, 5 hours. Then, under cold water, remove the film, cool and cut into medium sized pieces.
Wash the arugula and dill under running water, dry with a paper towel and chop finely.
4. Season vegetables with salt, cover with vegetable oil and stir.
5. Prepare a poached egg in a way convenient for you. For example, pour the contents into a silicone baking dish (muffin pan) and microwave for 40 seconds at 850 kW.
6. Place the salad on a serving plate.
7. Top the salad with arugula, cabbage and tongue with a warm poached egg. Serve the salad to the table immediately after cooking, since it is not customary to cook such dishes for future use with poached poached.
See also a video recipe on how to make a tongue salad with quail eggs, cherry tomatoes and arugula.
