Salad with tongue and tapenade

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.