In salted water cook the carrots, celery and peeled potatoes. Once cool cut into cubes, is added and the pickles are also cubes, and then flavored with oil, balsamic vinegar and salt. The tongue is cut into thin slices and arrange kerimidoobrazno in the middle of a plate for serving around him makes a wreath of vegetable mixture. All salad sprinkle with grated cooked eggs, chopped parsley and white pepper. Decorate with pickles, olives and strips of red pepper, pickle or another of your choice.