A light salad made with boiled beef tongue, thinly sliced and tossed with olive oil, lemon, and parsley, then served cold. The long simmer takes patience, but yields a delicate, refreshing dish.
Simmer the beef tongue in salted water with the onion and bay leaf for about 2 hours, until tender.
While the tongue is warm, peel off the thick membrane and slice it thinly.
Toss the sliced tongue with olive oil, lemon juice, finely chopped red onion, and parsley.
Refrigerate for 30 minutes, then serve cold.
Important: After boiling the tongue, peel off the thick outer membrane while it is still warm; it is harder to remove once cool. Skim the foam from the cooking water regularly.
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