Ingredients:
- 1 ready to use beef tongue
- bunch of fresh parsley chopped
- 3 crushed garlic cloves
- 2 green onions thinly sliced
- 1/2 cup oil
- 1 cup white vinegar
- salt and black pepper to taste
- grated boiled eggs to decorate
Instructions:
Combine all the ingredients in a bowl, thinly slice the tongue, and add it to the vinaigrette, cover and store in the fridge for a few hours, serve and decorate with egg.
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