Add <quantity>2<unit>cups</unit></quantity> of peeled hazelnuts to a container and cover with water

Cover the container and refrigerate 12h to soak

Halve and peel <quantity>4</quantity> small onions

Roughly chop <quantity>5</quantity> celery stalks and add to a large pot along with the onions

Add <quantity>2½<unit>tbsp</unit></quantity> of coriander seeds and <quantity>2½<unit>tbsp</unit></quantity> of black peppercorns to the pot

Add <quantity>4</quantity> dried bay leaves and <quantity>2</quantity> pieces star anise

Add <quantity>1</quantity> beef tongue and just barely cover with water

Place on the stove over medium-low heat, put the lid on, and simmer for 6h until tender

Allow to cool slightly, transfer the tongue to a baking dish, and peel off the skin with your hands. The beef tongue is cooked

Cover with cling film and place it in the refrigerator for a couple of hours until cold

Strain the cooking liquid into another pot, discarding discard the vegetables and spices

Simmer over medium-low heat until reduced to <quantity>1<unit>l</unit></quantity>

Remove from heat. The beef tongue broth reduction is ready

Strain the hazelnuts and discard the liquid

Add the hazelnuts and <quantity>2½<unit>cups</unit></quantity> of the Beef Tongue Broth Reduction, mixed with <quantity>3<unit>tbsp</unit></quantity> of soy sauce, to a blender. Blend on high speed until homogeneous

Turn off the blender and add the juice of <quantity>3</quantity> limes. Turn the blender on medium speed and add <quantity>3<unit>tbsp</unit></quantity> of hazelnut oil in a thin stream, while blending, to emulsify

Add <quantity>¾<unit>cup</unit></quantity> of extra virgin olive oil in a thin stream, while blending, until emulsified. Season with salt to taste

Add black pepper to taste. The hazelnut dressing is ready

Thinly slice <quantity>½</quantity> of the Beef Tongue. Reserve the remaining for other preparations

Thinly slice <quantity>1</quantity> small cucumber

Thinly slice <quantity>1</quantity> radish

Halve <quantity>4</quantity> lettuce hearts, and gently separate the leaves from each other without removing from the bulb

Place <quantity>1<unit>slice</unit></quantity> of tongue between the leaves of each lettuce half

Repeat the same process with the cucumber and radish slices

Season with lime juice and extra virgin olive oil to taste

Season with ground black pepper and salt to taste

Garnish with edible flowers and coriander sprouts to taste

Add <quantity>2<unit>tbsp</unit></quantity> of the Hazelnut Dressing in the center of a serving dish

Place <quantity>2</quantity> lettuce halves on each plate

The beef tongue salad is ready! Enjoy!