Ox Tongue Salad With Horseradish & Honey Dressingmaincourse
- Prep time:
- 45 mins
- Cook time:
- Suitable for:
- Meat Eaters
- Provided by:
- Trevor Fowles
It's all about offal with this easy salad.
Ox, or beef tongue is usually sold fresh or cured (in brine or pickled) which enhances the flavour and improves the overall colour. Most butchers sell ready-sliced ox tongue that's already been prepared.
- 450g/1lb of pressed tongue, sliced in to strips
- 100g/4oz dried, cooked pasta shapes
- 2 carrots, peeled and cut in to fine strips
- 1 celery stalk, finely chopped
- 75g/3oz of cherry tomatoes, halved
- 100g of baby spinach
- 3 tablespoons of olive oil
- 3 tablespoons of red wine vinegar
- 2 teaspoons of horseradish sauce (or Dijon mustard)
- 2 teaspoons of Haughton Honey
- 1 tablespoon of freshly chopped chives
- To prepare the dressing place all of the dressing ingredients in to a screw-topped jar and shake. Put the sliced tongue in to a bowl and pour over half the dressing. Cover and marinade for 30 minutes.
- Place the salad ingredients in to a large large bowl with the reserved dressing. Add the tongue and toss gently.
- Serve with crusty, over-warmed bread.
Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz