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Recipe by The Peppermill

Pickled Tongue & Citrus Salad

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Pickled Tongue & Citrus Salad
Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts
15 Minutes
Diets

No Diets specified

This unusual combination of flavors wakes up your palate.

Ingredients

Dressing

Salad

  • 4 pink grapefruits, segmented (see note)

  • 4 oranges, segmented

  • 3/4 cup slivered almonds, toasted

  • 5-6 cups mixed greens

  • 1 pound pickled tongue, sliced into strips

Directions

Prepare the Pickled Tongue & Citrus Salad

1.

Combine the vinegar, mustard, brown sugar, ketchup, orange zest and salt.

2.

With an immersion blender running, slowly add the oil until the dressing has thickened up. If you prefer a thicker dressing, add one extra tablespoon of ketchup.

3.

In a large bowl, combine the grapefruit, orange, almonds and mixed greens.

4.

Toss salad with dressing and top with tongue slices.

Notes:

Segmenting an orange or any citrus fruit refers to removing all the outside skin and separating the fruit from the rind using a paring knife.

Recipe tags

almonds citrus citrus salad flavor combinations grapefruits pickled pickled tongue The Peppermill tongue
Pickled Tongue & Citrus Salad

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