Beef Tongue and Pumpkin Salad

About this recipe

This delightful salad combines the unique tenderness of beef tongue with the earthy sweetness of roasted pumpkin. Balanced with peppery arugula and a hint of red onion, it's dressed in a simple yet elegant olive oil vinaigrette. Perfect for impressing guests or enjoying a gourmet meal at home.

Ingredients

• 1 beef tongue (approximately 1 kg)
• 2 cups diced pumpkin (about 1 small pumpkin)
• 1 red onion, thinly sliced
• 1 bunch of arugula
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Directions

1. 1

   Boil the beef tongue in a large pot with water, ginger, and garlic for about 2 hours until tender. Skim off any scum.

2. 2

   Preheat the oven to 400°F (200°C).

3. 3

   Peel and cube the pumpkin. Roast on a baking sheet for 30 minutes until soft and slightly caramelized.

4. 4

   Once the beef tongue is cooked, let cool slightly, then peel off the outer skin and slice thinly.

5. 5

   In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

6. 6

   In a large salad bowl, combine the sliced beef tongue, roasted pumpkin, red onion, and arugula.

7. 7

   Drizzle the dressing over the salad and toss to combine thoroughly.

8. 8

   Serve immediately and enjoy!