If you have not prepared a salad from the heart, it is recommended to try the culinary compositions with his participation, suggested below in our recipes. You can use both beef and pork heart, and chicken. In any case, the dish will turn out to be incredibly rich and terrificly tasty.
Salad of pork heart with pickled onions - recipe
Ingredients:
- heart pork - 3-4 pcs .;
- onion bulb - 125 g;
- fresh herbs for choice - to taste;
- mayonnaise - to taste;
- purified water - 95 ml;
- vinegar 9% - 35 ml;
- sugar - 10-15 g;
- laurel leaves - 1-2 pcs .;
- peas of black and fragrant pepper - 3-4 pcs .;
- salt.
Preparation
Prepare the basis of lettuce. To do this, thoroughly wash the pork hearts, fill them with water, throw leaves laurel, peas of black and sweet-scented pepper and put on the hotplate cook stoves. After boiling, cook the product in moderate heat for three hours. Ten minutes before the end of cooking, we add salt to the heart to taste. After that, we let the hearts cool a bit, and cut them into strips or small slabs.
During the cooking of hearts, we also marinate the onion. We release the bulb from the husk, cut into quarters and put it in the bowl. In a separate dish, we dissolve sugar in the water, add vinegar, a pinch of salt and fill the prepared mixture with a prepared ray. After about thirty minutes, merge it into a sieve and let it drain.
Now we combine in a large bowl a chopped heart, pickled onion and melenko chopped greens, add mayonnaise, if necessary, salt and mix.
Salad with chicken heart and Korean carrots
Ingredients:
- heart chicken - 520 g;
- carrots in Korean - 175 g;
- chicken large eggs - 2-3 pcs .;
- onion salad - 90 g;
- laurel leaves - 1-2 pcs .;
- peas of black and fragrant pepper - 3-4 pcs .;
- purified water - 95 ml;
- vinegar 9% - 35 ml;
- sugar - 10-15 g;
- mayonnaise - to taste;
- salt.
Preparation
Washed chicken hearts boil in water with the addition of pea pepper and laurel leaves for an hour, after which we cool and cut into strips. The onion bulb will be marinated with vinegar and granulated sugar for half an hour, and at this time we boil hard-boiled, clean and chop medium-sized chicken eggs.
Now we connect the prepared chicken hearts, eggs, pressed marinated onion and carrots in Korean, fill everything with mayonnaise and salt, stir and give fifteen minutes to stand before serving.
Salad with beef heart, pickled cucumbers and mushrooms - recipe
Ingredients:
- heart beef - 820 g;
- pickled cucumbers - 220 g;
- chicken large eggs - 3-4 pieces;
- fresh or canned champignons - 1 piece;
- green canned peas - 85 g;
- fresh basil leaves and dill - to taste;
- cheese hard - 95 g;
- mayonnaise - to taste;
- laurel leaves - 1-2 pcs .;
- peas of black and fragrant pepper - 3-4 pcs .;
- salt.
Preparation
The beef heart must be previously soaked in cold, clean water for three hours, changing the water hourly. After this, we put the by-product to boil for three hours, adding water to laurel leaves and pea peppers. On readiness, the heart should be cooled and cut into strips.
Let's prepare also other components of a salad.
Now proceed to the design of a salad. We'll spread it in layers in a salad bowl, promazyvaya everyone with mayonnaise and if necessary podsalivaya. We distribute the first layer of mushrooms. Then turn the heart and cucumber. We finish the composition with eggs and grated cheese, and decorate the salad with green peas and herbs.