Ox Tong Salad with Fried Potatoes

Ingredients

• 500 g pickled ox tongue from the butcher (thin slices)
• 4 Spring Onions
• 5 tomatoes
• 1 handful Arugula
• 1 tsp Honey
• 1 tsp sharp mustard
• 4 tbsp white wine vinegar
• 5 tbsp vegetable oil
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Rinse the ox tongue slices in a sieve and let them drain well. Wash, trim, and slice the spring onions into rings. Steam the tomatoes briefly, cool, quarter, seed, and chop into pieces. Wash, dry, and tear the arugula as needed.

2. 2.

   Whisk honey with mustard, vinegar, 1–2 tbsp water, and oil to make a dressing. Season with salt and pepper, then toss all prepared ingredients together.

3. 3.

   Serve the salad with fried potatoes to taste.