Tongue with Salsa Verde

This is a perfect dish for a hot summer night, with the soft, dense meat of the cooked tongue contrasting with the piquant salsa verde. Best of all, the bright green color of the sauce brightens up what, it must be admitted, is a dull-colored meat—especially when brined at home without pink salt. The eggs make a tasty and colorful addition and may encourage guests to taste tongue—I’ve made quite a few converts with this recipe. If you’re serving this dish