Ingredients

Pressed Beef Tongue Salad With Pears, Celery Root And Parmesan

• 3 kilograms salted tongue of beef
• 2 carrot, halved
• 2 onion, halved
• 1 celery, stick, cut into chunks
• 1 clove garlic
• 1 bouquet garni
• 8 peppercorns
• 1 Bay Leaf
• parsley, stalks
• 2 tablespoons port
• 2 teaspoons powdered gelatin
• 6 arugula or mesclun, mix
• 3 pear
• 1 medium celery, root
• 1/2 lemon
• 8 ounces parmesan cheese

For the dressing

• 1 cup olive oil
• 1 tablespoon honey
• 2 tablespoons grainy mustard
• 1/3 cup balsamic vinegar

Description

Pressed Beef Tongue Salad With Pears, Celery Root And Parmesan - A Recipe From Food Network Canada. Preparation Time Is 3 Days.

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