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Salads
Eggplant, Beef Tongue, and Asian Dressing Salad
A striking fusion salad bridging European and Asian cuisines, featuring a punchy sauce and tender beef tongue.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Pan-fry the eggplant slices in vegetable oil with salt and pepper, drain on paper towels, then transfer to a plate and brush with pesto.
2
Tear or chop the salad leaves, slice the beef tongue, cucumber, bell pepper, and halve the cherry tomatoes.
3
Make the sauce: combine mayonnaise and Greek yogurt in a blender, add garlic, ginger, ground pepper, sugar, and soy sauce, pulse until smooth, then let it sit for a moment.
4
Toss most of the sauce with the salad leaves.
5
Plate the salad: arrange the pesto-coated eggplant, dressed greens, tongue, and vegetables on plates, drizzle with the remaining sauce.
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