INGREDIENTS
- rice white long-grain rice – 0.5 glass
- small beef tongue – 1 PC.
- tomato – 2 PCs.
- carrot – 1 PC.
- lettuce – 2 heads of cabbage
- avocado – 1 PC.
- onion – 1 PC.
- salt
- black olives for decoration – 2 handfuls
For tapenade:
- black olives without stones 350 g
- garlic – 2 cloves
- dark rum or liqueur (Cointreau) 1 tbsp
- capers – 1 tbsp
- olive oil – 150 ml
STEP-BY-STEP RECIPE
Step 1
Onions and carrots to clean. Language wash, put in a saucepan with cold water and bring to boil. Remove the foam, add the carrots, onions and cook 2-2,5 h. 20 min. before the end of cooking, add salt.
Step 2
To prepare tapenade. Garlic clean. Grind in a blender olives, garlic and capers. Without turning off the motor, a thin stream pour in the olive oil and rum. Transfer to a bowl, cover and put into the refrigerator.
Step 3
Wash rice, place in a saucepan, pour 1 Cup of cold water and bring to boil. Reduce heat, add a pinch of salt and cook under cover until tender.
Step 4
Ready language to put under running cold water and, starting from the thick end, skin. Allow to cool completely, then cut into cubes.
Step 5
Lettuce wash, dry and thinly slice. Tomatoes cut into cubes. Avocado peel, remove the seeds, flesh cut into small cubes.
Step 6
High glasses to put layers of lettuce, rice, tomatoes, avocado and language. Put 1-2 tablespoons of the tapenade.
