Prepare all the necessary products. My peel. In the photo I have boiled pork tongue, below I will write as I prepare language.

In cold water rinse well with the language. Cover with cold water (not hot, otherwise the language will be harsh) and put it on the fire. Boil for 20-30 minutes. Drain the water, rinse the language, it squeeze the juice of half a lemon, RUB the juice into the language. Keep it for 5 minutes. The lemon will remove excess odor and make the language more soft. Put in a pan, fill with boiling water, add black (about 10 peas) and sweet (1 piece) peas, throw Bay leaf (1 PC). Cook for 2 hours on small fire, remove the foam. Get the language from the boiling water and drop into cold water (in the water you can add ice cubes), doing so-called temperature shock to the film with tongue scintillas easily. Clean the language from the top layer under running water (as I prefer). Use the broth for other dishes.

Language cut into strips.

Also cut the ham.

Finely chop the mushrooms. On a heated pan give a little bit of olive oil. Fry the mushrooms until Golden brown. If the fried mushrooms still a little fatty, and then you can put them on a napkin to remove excess oil. The mushrooms should be crispy and not greasy.

Pepper cut into strips.

Prepare the dressing. Cut the onion into thin half-rings. Fill with boiling water (makes the onions milder, removes the bitterness). Leave for 5 minutes.

Drain the onion, squeeze the juice of half a lemon, add olive or sunflower oil, salt and pepper.

Saute bacon until Golden brown.

Cut into slices and spread on a napkin to get the grease off.

Salad ingredients mixed with seasoning from MAGGI® Dressing for the Pickle.

The salad has a tangy and spicy taste! And at the same time easy! Serve garnished with lettuce leaves.