Pressed Ox Tongue Salad with Horseradish and Honey Dressing Pressed Ox Tongue Salad with Horseradish and Honey Dressing

Pressed Ox Tongue Salad with Horseradish and Honey Dressing

Tip: Serve sliced ox tongue with a selection of pickles or as a sandwich filling. Keep any left-over tongue in the refrigerator and use within 3 days. Alternatively, pressed tongue freezes well for up to 2 months.

prep time
45 mins

cook time

serves
6 people

Ingredients

  • 450g/1lb cooked pressed tongue, sliced into strips
  • 100g/4oz dried, cooked pasta shapes
  • 2 carrots, peeled and cut into fine strips (using a swivel head peeler)
  • 1 celery stalk, finely chopped
  • 75g/3oz cherry tomatoes, halved
  • 1 x 100g pack baby spinach leaves
  • For the salad dressing

  • :45ml/3tbsp olive oil
  • 45ml/3tbsp red wine vinegar
  • 10ml/2tsp horseradish sauce or Dijon mustard
  • 10ml/2tsp runny honey
  • 15ml/1tbsp freshly chopped chives

Method

  1. To prepare the dressing, place all the dressing ingredients into a screw-topped jar. Place the tongue in a large bowl and pour over half the dressing. Cover and marinate for 30 minutes.
  2. Place all the salad ingredients into a large bowl with the reserved dressing. Add the tongue and toss gently.
  3. Serve with crusty bread.

Tips:

Serve sliced ox tongue with a selection of pickles or as a sandwich filling. Keep any left-over tongue in the refrigerator and use within 3 days. Alternatively, pressed tongue freezes well for up to 2 months.