Beef Tongue Salad

Place the beef tongue in a pot with the peeled onion, carrot, and celery. Cover with water and simmer over low heat for about 2.5 hours, skimming off the foam as needed. Add the bay leaf and salt 15 minutes before it's done.

Remove the tongue, plunge it into cold water, peel off the skin, and optionally return it to the broth to cool down.

Slice the mushrooms. Sauté them in vegetable oil with a smashed clove of garlic, and season with salt.

Dice the cooked tongue, boiled eggs, and cucumbers. Roughly chop the walnuts and green onions.

Combine all the ingredients in a bowl and add the sautéed mushrooms.