Beef heart - unique dietary product, which is sometimes perceived even more useful than meat. This is a low-calorie by-product, which contains the same amount of protein as in meat. At the same time, the amount of fats is several times less than they are concentrated in meat. This allows you to use beef heart when cooking. diet meals and very delicious salads. That's just high quality product can boast such solid performance. That is why when choosing beef heart you need to pay attention to color. It is worth buying only a heart with a dark red color, and raids and spots indicate the beginning of purulent processes.
Beef heart salad. Food preparation
In a separate world like Cooking, beef heart is used to make interesting hot dishes, appetizers, pastries, and, of course, salads. The heart is in perfect harmony with carrots and cabbage. Let's get acquainted with the most unsurpassed recipes.
beef heart salad recipes
Recipe 1. Salad with beef heart and Korean carrots
Korean-style carrots can be purchased ready-made, but you can cook such a salad at home. To do this, carrots are grated, dressed with vinegar and seasonings. Consider a recipe with ready-made carrots in Korean.
Required Ingredients:
500 g - beef heart;
150 g - cheese;
150 g - Korean carrots;
1 PC. - Red onion;
4 tbsp. l. - mayonnaise.
Cooking method:
Note that preparing beef heart salads is not difficult, and even inexperienced housewives can do this business. In this case, it is enough to cut the ingredients, combine and season, after boiling the heart. Can be added to water Bay leaf and black pepper. Cut the cooled heart into long strips. The onion is cut into thin half rings. We mix - heart, Korean-style carrots, grated cheese, onions and everything is seasoned with mayonnaise. Give the salad 5 minutes to soak. Then we taste, if necessary, salt.
Recipe 2. Beef heart in wine
An exclusive salad that can proudly decorate the festive table. If you want to emphasize your culinary skills to your guests, prepare a salad, which includes beef heart marinated in wine marinade about 12 hours.
Required Ingredients:
500 g - heart;
100 g - canned peas;
100 g - eggplant;
1 PC. - onion;
200 ml - wine;
3 art. l. - mayonnaise;
Greens - dill and parsley;
5 st. l. - oil.
Cooking method:
As mentioned above, the heart should be marinated for 12 hours in a wine marinade. Just pre-mix the wine with mayonnaise and add the beef heart to the already obtained consistency. fresh eggplant cut into circles, and onion into half rings. After 12 hours of pickling, we take out the heart, cut into slices and fry together with chopped vegetables until tender. We put the ingredients in the salad, add green pea and chopped greens. Salad can be seasoned with either mayonnaise or olive oil. For more easy option It is recommended to season with olive oil.
Recipe 3. Salad with beef heart ("Bull's heart")
Perhaps this is the most famous salad made from beef heart. And it is not for nothing that this dish has received such extensive recognition. It is healthy and very tasty.
Required Ingredients:
500 g - heart;
4 things. - Red onion;
5 pieces. - egg;
150 ml - mayonnaise;
3 pcs. - Cherry tomatoes.
Cooking method:
Boil the heart, and after it cools, cut into strips. Cut the red onions into half rings, and then lightly fry. Cut hard-boiled eggs into squares, and tomatoes into quarters. Combine all the ingredients, except for the tomato - they will go for decoration. So, we fill the "Bull's Heart" with mayonnaise and decorate with dill and cherry tomatoes.
Recipe 4. Salad with beef heart and pears
Surprisingly, not only apples are used in combination with meat products when preparing salads. We offer an amazing salad, where we will try to combine beef heart with pears. The kit comes with fennel, which also indicates the usefulness and originality of the salad.
Required Ingredients:
100 g - walnuts;
700 g - heart;
1 st. l. - mustard;
50 ml - olive oil;
5 pieces. - pears;
900 g - fennel;
50 ml - vinegar;
Coarse salt, black pepper, green salad.
Cooking method:
Lettuce sauce should brew a little, for this, the first thing we will do is deal with this matter. Mix olive oil with mustard, black pepper, salt and vinegar. The ingredients are well whipped with a whisk.
We can move on to the ingredients. As for fruits, it is better to choose sweet varieties of pears. Cut the vegetables into cubes, the peel can not be peeled. Beef heart boiled in salt water. For flavor, you can add a couple of cloves of garlic to the pan, if desired. Fennel cut arbitrarily, and fresh leaves chop green lettuce with your hands. Take a deep vessel in which it will be convenient to season the salad. We combine the ingredients, and pour the previously prepared sauce on top. Walnuts are roasted and manually crushed. We decorate the salad with chopped walnut kernels.
Beef heart salad - secrets and useful tips from the best chefs
Novice cooks can start their acquaintance with cooking with the preparation of beef heart salads. AT initial stage salad can be prepared from the heart, onion and mayonnaise, just cut boiled heart, onion and season with sauce. But with experience, salads can be improved and diluted with fruit.
You can make a delicious salad useful product- beef heart. Its value lies in its moderate calorie content, huge amount useful substances. Salad with beef heart rarely appears on the table, which should definitely be corrected. At proper preparation and combination of ingredients beef offal keeps everything beneficial features.
How to cook beef heart
The freshness of the product when choosing should have properties identical to beef meat. The quality of the purchased product is determined by:
- color (dark red);
- elasticity (when pressed, it takes its former shape);
- smell (raw meat);
- the presence of third-party elements (absence of fat, vascular tubes,).
Ask the seller to cut the item. The presence of blood in the internal chamber indicates freshness. Salad with beef offal it will be even more useful when using it from a young individual (no more than 2 kilograms).
The heart should be boiled after 3 hours of soaking in water, after washing with running water. Dishes from the heart of beef are obtained more tender when replacing water with milk. After soaking, put the meat on the stove, remove the foam before boiling and put on medium heat. The procedure must be repeated 2-3 times (1.5-2 hours). How much to cook depends on the mass of the product and the age of the animal. The degree of readiness is determined simply: pull out, cut off a piece and try.
Cooking in a slow cooker is even easier. We put in the "Soup" mode by setting temperature regime 180 degrees. After turning off, the action must be repeated by replacing the water. The decision to add salt or not to the product during cooking is made based on individual preferences. It is best to salt 15 minutes before the end of cooking or in the process of preparing a salad, then the product will not lose its beneficial properties.
The usefulness of salads with beef heart is hard to dispute. The product contains:
- vitamins A, E, C, PP, K;
- minerals (magnesium, zinc, phosphorus, potassium, calcium, sodium).
It is necessary to combine offal with other ingredients correctly. It is recommended to use vegetables, mushrooms, herbs. Egg, cheese, mayonnaise increase the fat content and calorie content of the salad. Many cooking recipes:
- few components;
- complex;
- puff.
Salad recipes with beef heart for every day
The most delicious dish is the simple one. Every day the body spends a large number of energy and is depleted in stressful situations. You can restore the balance of power simple salads on every day. Having a pre-cooked semi-finished product, some regular products you can easily convert them to cooking masterpiece. The main thing is not to overdo it in salads with beef heart.
With pickled cucumber
Everyone has in the fridge pickle. This product fits perfectly palatability with beef heart. We offer not complicated recipe delicious dish. Salad Ingredients:
- beef heart (boiled) - 600 g;
- pickled cucumbers - 3 pcs.;
- carrots - 2 pcs.;
- onion - 2 pcs.;
- butter- 100 g;
- salt, black pepper to taste, mayonnaise at the discretion of the hostess.
Cooking steps:
- The product should be boiled with the addition of black peppercorns, bay leaf.
- We chop the onion in half rings, fry in oil; rub the carrots, fry separately from the onion; cut the cucumbers into cubes, chop the heart on a grater or with a knife.
- We put cooked foods in layers in a deep cup: heart, onion, carrot, cucumber. Spread with mayonnaise and sprinkle with herbs.
With mushrooms
Salad from the heart with mushrooms is very satisfying and high-calorie. If possible, use champignons, although you can replace any other kind. Mayonnaise is better to take light with a minimum percentage of fat. Components:
- beef heart (boiled) - 0.5 kg;
- pickled mushrooms - 200 g;
- fresh cucumber - 1 pc.;
- cheese - 100 g;
- canned peas - 200 g;
- egg - 3 pcs.;
- mayonnaise;
- dill, basil.
Cooking:
- Boiled egg and heart must be cut into cubes, cucumber - into strips, cheese - three on a coarse grater.
- Having prepared the ingredients, we proceed to the process of decorating the salad. You can mix all the ingredients, season with mayonnaise or lay out in separate layers, smearing each with mayonnaise. Sprinkle chopped herbs on top.
- Keep a couple of hours in the refrigerator. When the salad is soaked, becomes juicy, serve.
With heart and Korean carrots
Fans of spicy taste can take note of the spicier salad. Korean-style carrots can be bought ready-made or cooked by yourself. Onion is preferable red onion, in the absence of a substitute for white, pre-marinated. For cooking let's take:
- beef heart (boiled) - 1 pc.;
- carrots - 200 g;
- cheese (hard) - 150 g;
- onion - 1 pc.;
- mayonnaise;
- vinegar.
Cooking:
- Cut the carrots and the heart into strips, chop the onion into half rings, three cheese on a coarse grater.
- Marinade for onions/carrots:
- water - 100 g;
- sugar - 1 tbsp;
- vinegar - 1 tbsp.
- After scalding the onion with boiling water, pour the marinade, add the carrots, let it brew for 10-15 minutes.
- After the time has passed, drain the marinade, add the remaining ingredients, mix everything.
Make other recipes as well.
Festive beef heart salads
The table for the holidays is laid with special care, and the dishes are thought out in advance. Not the last place is occupied by beef offal salads. It is seasoned with more complex ingredients, savory flavors are added, decorated and served in a special way. Often in the photos, the dishes look appetizing, but sometimes cooked, they do not taste very good. We offer recipes that will not disappoint.
Recipe with prunes and pine nuts
Ingredients:
- beef heart (boiled) - 1 pc.;
- cheese - 150 g;
- egg - 3 pcs.;
- peas (canned) - 100 g;
- onion - 1 pc.;
- cucumber (salted) - 1 pc.;
- prunes - 80 g;
- pine nuts - 50 g;
- mayonnaise.
Cooking:
- Mix grated products: cheese and egg. We spread the first layer, grease with mayonnaise.
- The next layer: finely chopped prunes and nuts in the center, cheese-egg mixture around the edges.
- Next, spread the chopped heart in the center of the plate, cheese and egg along the edges, grease with mayonnaise.
- The last layer: straws of cucumbers, onions, mixed with peas, seasoned with mayonnaise.
- Withstand 30 minutes.
Hot appetizer with eggplant
Ingredients:
- beef heart - 1 pc.;
- Bulgarian pepper - 3 pcs.;
- chili pepper - 2 pcs.;
- eggplant - 4 pcs.;
- vegetable oil - 100 ml;
- soy sauce - 2 tbsp;
- spicy sauce - 1 tbsp;
- cilantro;
- salt.
Cooking:
- Eggplant and pepper cut into thick strips, salt, crush and leave for 1-2 hours.
- Then we wash the vegetables, fry with the addition soy sauce with the lid closed until half cooked.
- Add the remaining products and, with the lid open, bring to readiness.
- Season with oyster sauce, cilantro.
Video: How to deliciously cook heart salad with onions and cheese
As a rule, already processed beef hearts are sold on store shelves. Rigid tubes, films and blood vessels have been removed from them. The weight of an average-sized heart is about 2 kilograms. The color of this offal is an important indicator of freshness. So, the dark red color indicates its freshness, and spots and a bluish coating warn of the processes of decay and decomposition that have begun. In addition, a rich meat flavor and elastic consistency of the product play an important role. Based on these factors when choosing, you can buy a fresh beef heart.
The heart of young animals is much more tender and tastier than old ones. Old beef hearts have a tougher texture and are difficult to cooking. As for young ones, their cooking process is also quite long: it is necessary to cook offal in two waters, and then drain the broth.
In cooking, boiled beef heart has found application in variety of dishes: roasts, hot dishes, casseroles, pastries and, of course, in salads. You can find the recipes for the most delicious beef heart salads on our website.
- beef heart - 1 pc.
- carrots in Korean - 125 g
- cheese durum varieties– 140 g
- red onion - 1 pc.
- mayonnaise provencal
Boil the beef heart and chop into thin strips. Rub the cheese on a grater. Finely chop the onion. Combine all ingredients. Add Korean style carrots. Combine everything, season with Provence mayonnaise. Mix.
Exquisite beef heart salad in wine
Ingredients needed to make this gourmet salad:
- beef heart - 300 g
- canned green peas - optional
- eggplant - 70 g
- onion - 60 g
- red wine - 170 ml
- mayonnaise provencal
- dill
- parsley
- olive oil - 90 g
Marinate a part of the beef heart in wine with mayonnaise for 12 hours. Then cut into cubes. Cut eggplant into slices. Onion cut into half rings.
Combine cooked ingredients and fry in olive oil. Add canned green peas to taste. Fill with mayonnaise. Mix the salad thoroughly. Garnish with fresh parsley.
Salad from beef heart - "Bull's heart"
Ingredients needed to make the salad:
- beef heart - 450 g
- purple onion - 4 pcs.
- chicken egg - 4-5 pcs.
- Provence mayonnaise - 1 jar
- ground black pepper
- sea salt
- cherry tomatoes
- dill
Boil the heart in salted water. Then let it cool and chop into strips. Finely chop or chop the onion. Then it should be fried until golden brown.
Hard boil eggs and chop. Combine all salad ingredients. Salt, add pepper and mayonnaise. Mix dynamically. Decorate the salad with dill and cherry tomato slices. 
Ingredients needed to make rustic salad:
- beef heart - 250 g
- dandelion leaves - 3-4 handfuls
- chopped walnut - 9-10 pcs.
for refueling:
- vegetable oil - 1 tablespoon
- cranberry juice- 1 tablespoon
- onion - 0.5 tablespoons
Dandelion leaves cut arbitrarily or even tear with your hands. Nuclei walnuts chop in a blender. Chop the boiled beef heart into strips. Chop the onion. As a dressing, use a mixture of sunflower oil and cranberry juice. Combine everything in a salad bowl and mix gently.
Beef heart salad with garlic
Ingredients needed to make the salad:
- beef heart - 1 pc. (1-1.5 kg)
- garlic - 1 pc.
- mayonnaise dressing
- cilantro
Cut the heart into several pieces and boil. When it is boiled, cut into smaller slices. Pass the garlic through a garlic press. Finely chop cilantro or any other fresh greens. Mix salad ingredients and pour over. mayonnaise dressing. Mix well.
Light salad with raisins and beef heart
Ingredients needed to make Raisin Salad:
- beef heart - 190 g
- onion - 1 pc.
- soaked raisins - 60 g
- vegetable oil - 2 tablespoons
- mayonnaise - 120 g
Boil the heart and chop. Finely chop the onion and fry until golden brown in vegetable oil. Dry the raisins soaked for several hours. Connect everything. Drizzle with mayonnaise. Stir the light salad dynamically.
Beautiful salad with fennel, pears and beef heart
Ingredients needed to make the salad:
- extra virgin olive oil - 75 ml
- vinegar - 55 ml
- mustard - 1 tablespoon
- black pepper
- sweet pears - 5 pcs.
- fennel - 900 g
- green salad
- walnuts (fried and coarsely chopped) - 75g.
- beef heart - 1 kg
To get started, prepare home gas station: Mix olive oil, vinegar, mustard, pepper and salt. Whisk until homogeneous mass. Pears cut into thin slices.
Chop the boiled heart into strips. Finely chop the fennel. Green salad rip by hand. Mix all prepared ingredients in a spacious salad bowl for a beautiful salad.
Top with homemade sauce. Mix. Sprinkle chopped walnut kernels over salad.
beef heart and onion salad
Ingredients needed to make the salad:
- beef heart - 0.5 kg
- purple onion - 4-5 pcs.
- carrot - 3 pcs.
- dill
- parsley
- mayonnaise
Boil the beef heart, then cut into small cubes of the same size. Chop onion and fry. Rub the carrots on a coarse grater and also lightly fry in oil.
Chill all ingredients before mixing. Lay out in a salad bowl in layers in the following sequence: heart - onion - carrot - onion - carrot heart.
Between each layer, be sure to make a mayonnaise layer. Let the salad brew for an hour. Then decorate fresh dill and parsley and serve. 
Ingredients needed to make the salad:
- beef heart - 900 g
- garlic - 5 cloves
- carrot - 800 kg
- hard cheese - 175 g
- sunflower oil
- olive mayonnaise
- sea salt
- ground white pepper
Boil the heart and cut into strips. Grate carrots on a medium grater. Onion cut into circles. Spasser prepared ingredients in oil.
Let cool and combine. Add garlic, passed through a press. pour over olive mayonnaise. Salt and pepper to your liking. Sprinkle with grated cheese. Refrigerate the simple salad before serving.
Balkan salad with beef heart
Ingredients needed to make the salad:
- beef heart - 350 g
- anchovies - 60 g
- pickled cucumbers - 2 pcs.
- mild mustard
- mayonnaise
- onion red onion - 1 pc.
- dill
Boil the heart and finely chop into strips. Chop pickled cucumbers and onions. Combine all salad ingredients in a pretty salad bowl. Add chopped anchovies. Add mustard to taste. Fill with mayonnaise. Mix gently. Garnish with fresh dill.
Salad with apples and beef heart
Ingredients needed to make the salad:
- beef heart - 450 g
- sour apples - 3 pcs.
- potatoes - 3 pcs.
- eggs - 5-6 pcs.
- cilantro
- freshly ground pepper
- salad dressing - 240 g
- young carrots - 2 pcs.
Finely chop the boiled beef heart. Chop hard-boiled eggs. Peel apples and cut into cubes. Chop cilantro.
Cut boiled potatoes into cubes as well. Combine everything, season with salad dressing. Mix well. Serve immediately to the table.
Here is our uncomplicated set of products. Of course, it is better to give preference to a chilled product rather than a frozen one. A beef heart usually weighs 1.5-2kg. After removing the entrails and fat from above, as well as during the cooking process, the mass will decrease significantly, but still there will be quite a lot of salad. Therefore, if you have a large family or you cook for guests, then feel free to take the whole heart, 3 medium carrots, 1-2 large onions and cucumbers, focusing on your taste (but not less than 12 pieces). If you cook from half of the heart, then the second part can be frozen, or you can boil the whole heart and cook salad (or goulash) from the second half the next day. Before cooking, the heart must be thoroughly rinsed in running water. cold water, remove blood clots (their presence indicates the freshness of the product), blood vessels and fat from above. I don't soak my heart first. Next fill the heart cold water bring to a boil, remove the foam. Boil for 10 minutes, drain the water and pour again with boiling water prepared in advance. On a small fire, cook the heart until cooked for 1.5-2 hours. Salt 40 minutes before the end. You can add bay leaf and pepper if you like. Ready heart to cool.
Finely chop the onion.
Boil the carrots until cooked and rub on a coarse grater.
Grate cucumbers.
The heart is also three on a grater. This process is not very fast, but it is precisely due to the fact that we grate all the components of the salad that it turns out to be homogeneous and very tender.
We mix all the ingredients. I do not salt the salad, because. I use mayonnaise (when dressing with sour cream, the salad will need to be salted and peppered). If you like a touch of sourness in salads, you can add a little sweet and sour apple (also grated).
Season with mayonnaise (or sour cream) and transfer to a salad bowl. We treat relatives and guests delicious salad! Enjoy your meal!
All the recipes that have been handed down in handwritten books from generation to generation have come down to our time. But as time goes by, the demands of society change. Because tastes and preferences change. We have a great opportunity to try to create our own unique salad, dream up its original design.
In the provided huge variety of salads, you can find any composition: dietary or high-calorie, light or satisfying, festive or everyday. Salad from the heart can also be attributed to hearty. Few people know, but beef heart is almost as good as nutritional value beef. Some vitamin positions are even higher (iron and B vitamins). The salad itself is not difficult to prepare, but it takes a lot of time to prepare the ingredients, in particular the heart, which is cooked for about two hours. But all efforts are justified, because the dish turns out to be hearty and very tasty.
Before cooking, the heart must be washed and cut in half. Remove all fat, film and blood vessels. The heart is boiled for 1.5 - 2 hours. Every 30 minutes you need to change the water.
How to cook heart salad - 15 varieties
Classic heart salad - with eggs, pork heart and pickled onions
The classic heart salad is very easy to prepare, and the ingredients are always at hand. Of course, the process of boiling the heart will take a long time. Basically, the housewives boil it in advance. Then the salad can be made very quickly.
Ingredients:
- Pork heart 300 g
- Egg 3 pcs
- Onion 1 pc
- Sugar 2 tbsp
- Vinegar 9% 2 tbsp
- Sour cream 1 tbsp
- Mayonnaise 1 tbsp
Cooking:
Wash your heart well. Remove fat, clots and film. Boil for 2 hours, changing the water every 30 minutes. Hard boil eggs, grate. Cut the onion into half rings and marinate for 5 minutes. Marinade: boiling water to cover the whole onion, sugar and vinegar 2 tablespoons each, salt. After the heart has cooled, cut into thin strips. Add pickled onions and eggs to the heart. Mix mayonnaise with sour cream and dress the salad. Salt, pepper.
Salad from the heart - with garlic and mayonnaise
Salad from the heart with garlic is quite simple and not expensive. Minimum ingredients and maximum taste. Of course, the salad is more suitable for garlic lovers, but it will always come in handy both for a holiday and for everyday dinner.
Ingredients:
- Pork heart 1pc (2-3 kg)
- Garlic 1 clove
- Mayonnaise
- Greens
Cooking:
Pork heart mode into 4 parts. We wash well from blood clots. We remove the film, fat and membranes. Let it boil for 2-2.5 hours. Salt the water to taste.
If you cook the heart in a pressure cooker, it will take half the time (1.5 hours).
After the heart is cooked, it must be cooled and cut into small strips. Grind the herbs and garlic and season the heart. Salt, pepper to taste.
Salad from the heart - with pickled cucumbers and green peas
Heart salad with pickled cucumbers spicy taste. The preparation of such a salad does not take much time, but nevertheless, so that it is better saturated, it is prepared in advance and put in the refrigerator for 30 minutes.
Ingredients:
- Beef heart 700 g
- Green peas 1 b
- Pickled cucumber 4 pcs
- Vinegar 9% 2 tbsp
- Onion 2 pcs
- Mayonnaise
Cooking:
Boil the heart in salted water (1.5-2 hours), having prepared it in advance - cut off the fatty part, remove the vessels and film. After the heart has cooled, it is necessary to cut it into small sticks. We cut the onion arbitrarily, but thinly, and marinate in boiling water with the addition of 2 tablespoons of vinegar 9% (10-15 minutes). Chopped pickled cucumbers small cube, add the heart, peas and pickled onions. Season with mayonnaise, salt, pepper.
Salad from the heart - with pickled onion and apple
Turkey heart salad is ideal for those who like to experiment and of course, do not forget that the bird is low in calories. This salad option is suitable for those who play sports or are prone to stress.
Ingredients:
- Turkey heart 350 gr
- Apple 1 pc
- Carrot 1 pc
- Onion 1 pc
- Celery 250 gr
- Mayonnaise
Cooking:
Boil turkey hearts in salted water for 20 minutes, from the moment of boiling. Cut the onion into half rings, grate the carrots into coarse grater. We spread the vegetables in a pan and fry in vegetable oil until soft. Cut the hearts into small strips. Peel the celeriac and grate it on a large grater. Repeat the procedure with the apple. Mix the heart, roasted onions and carrots, celery and apple. We season with mayonnaise.
Salad from the heart - with hard cheese and fresh cucumbers
Salad from the heart with cheese will perfectly complement both the hot main course and will be able to stand out with its originality from the mass of other salads on holiday table. The salad is very satisfying and quite high-calorie.
Ingredients:
- Pork heart 1 pc
- Eggs 5 pcs
- Fresh cucumber 2 pcs
- Hard cheese 100 g
- Garlic 2 cloves
- Lemon juice 0.5 tbsp.
- Mustard
- Greens
- Grapes (for decoration)
- Mayonnaise
Cooking:
The heart must be cut into four parts and cleaned of films, fat and blood vessels. Boil 2 hours. Cut the heart into strips. We also chop the eggs fresh cucumbers. Onions in thin strips. We rub the cheese on a large grater. Chop the garlic and herbs. We mix all the ingredients: heart, eggs, cucumbers, cheese, onions, garlic and herbs. Sprinkle lettuce lemon juice. For spiciness, add mustard. Season with mayonnaise and decorate the prepared salad with grapes.
Heart salad with raisins has an interesting combination of sweet and sour tastes. For the holidays, we often opt for light salads - this salad will not be an exception, rather the opposite. great addition in holiday menu.
Ingredients:
- Beef heart 250 g
- Raisins 50 g
- Onion 1 pc
- Mayonnaise
- Vegetable oil
Cooking:
Thoroughly wash, clean, then boil the beef heart in salted water. We cool and the regime of small straws. Soak the raisins in boiling water for 15 minutes, squeeze out excess moisture and add to the heart. Cut the onion into half rings and fry until golden brown in vegetable oil. Add the onion to the rest of the ingredients, season with mayonnaise and mix thoroughly. Salt, pepper to taste.
Salad from the heart - with fried mushrooms and green peas
heart salad with mushrooms easy in preparation, and the ingredients will always be found in any refrigerator. Of course, the process of boiling the heart takes a long time, so it is better to boil the heart in advance. Then the preparation of an exquisite salad from the heart with mushrooms will be very fast. You can complement the taste of the salad by adding prunes. This ingredient will make it more tender.
Ingredients:
- Pork heart 1 pc
- Canned peas 200 g
- Fresh champignon mushrooms 200 g
- Onion 2 pcs
- Mayonnaise
Cooking:
The heart must be boiled in salted water for 2 hours. After the first boil, boil for 5 minutes and change the water. When the heart has cooled, cut it into strips. Cut the mushrooms into slices, onion into half rings and fry in vegetable oil until tender. Separately, cut another onion and fry it too. We mix all the ingredients: heart, mushrooms, canned peas and fried onions. Add mayonnaise, salt, pepper.
Salad from the heart - with sausage and vegetables
Salad from the heart with sausage beckons with its ease of preparation. Having prepared this salad once, you will definitely return to this recipe again and again. Smokey flavor combined with fresh vegetables will decorate any summer holiday.
Ingredients:
- Pork heart 500g
- Canned peas 300g
- Smoked sausage 200g
- Egg 5 pcs
- Fresh cucumber 1 pc
- Fresh tomato 1 pc
- Mayonnaise
- Greens
Cooking:
We wash the pork heart well in running water. Cook in salted water for 1.5-2 hours. After the heart has been cooked, it must be cleaned of veins, films and fat. Cut the heart into small pieces. Boil hard boiled chicken eggs. Mode them with cubes. fresh tomatoes, cucumbers and smoked sausage also cut. Mix the heart, canned peas, sausage, eggs, cucumbers and tomatoes and season with mayonnaise. Salt and pepper to your liking.
Salad from the heart - with onions and carrots
Salad from the heart with carrots has a delicate texture, we can say that the salad melts in your mouth. Another plus of this dish is that the heart in this salad is very reminiscent of beef tongue. Interesting and delicious, definitely worth a try.
Ingredients:
- Beef heart 500 g
- Eggs 5 pcs
- Onion 1 pc
- Carrots 1-2 pcs
- Mayonnaise
- Vegetable oil for frying
Cooking:
We cleanse the heart of everything superfluous (blood clots, film and fat). Boil the heart in salted water, add bay leaf and black allspice peas. Onion mode in half rings, carrots in thin strips. Fry vegetables in vegetable oil until tender. Boil the eggs and cut into strips. All ingredients must be salted, peppered and mixed thoroughly. Season the heart, eggs and roasted vegetables with mayonnaise.
Salad from the heart - with prunes and pine nuts
Salad from the heart with prunes simply must be on the festive table. This salad has a delicate, sweetish taste, and crispy pine nuts will add a unique note.
Ingredients:
- Beef heart 300 g
- Prunes 200 g
- Pine nuts 50 g
- Onion 1 pc
- Mayonnaise
- Vegetable oil
Cooking:
Cut the beef heart into 4 parts. We remove all unnecessary. We lay down in salted water and cook for 2 hours. During cooking, you need to change the water four times for the heart. Onion mode in half rings and fry until cooked on the vegetable. Pine nuts are also fried so that they are browned.
Nuts burn very quickly, so they need to be stirred all the time.
Pour prunes with boiling water for 30 minutes. Then place in a colander and let excess moisture drain. Cut all ingredients into strips. We mix our salad: tongue, onion roast, pine nuts, prunes and heart. Salt, pepper and season with mayonnaise.
Salad from the heart - with apple and garlic
Heart salad with apple has interesting combination tender, bitter cheese and sweet and sour apple. The mild taste of the heart serves as the final note of this salad. All the ingredients are perfectly combined with each other, and cooking does not take much time. This salad is layered, so after cooking it needs some time to soak.
Ingredients:
- Beef heart 1 pc
- Carrot 1 pc
- Onion 1 pc
- Eggs 3 pcs
- Apple 1 pc
- Hard cheese 200 g
- Garlic 3 cloves
- Mayonnaise
- Sour cream
- Vinegar 9%
- Sugar
Cooking:
Rinse the heart well to clean from veins, films and blood vessels. Boil for 2 hours, changing the water periodically so that the broth remains clear. Cut the onion into half rings, pour boiling water and leave for 10 minutes. Then we squeeze it and put it on a plate, pour vinegar, salt, pepper, add sugar, mix well and leave to marinate. Boil eggs and grate on a coarse grater. Three carrots on a grater, then stew until soft in vegetable oil. Grate the cheese on a large grater. We peel the apple and also rub it. The heart can be cut or you can also use a grater.
Making the sauce: mix mayonnaise with sour cream and add chopped garlic
Lay out the salad in layers.
- The first layer of the heart is moving the sauce.
- The second is pickled onions, stewed carrots, sauce on top.
- Then go egg whites and cheese. Sauce again.
- And the last ones are apples.
In the same order, repeat all the layers of lettuce. Leave the yolks for the final part. Lubricate the salad with dressing, grabbing the sides. Decorate with yolks.
If you have a heart left, you can make it delicious pate for sandwiches. In a blender we combine the heart, butter, garlic, a little broth, in which the heart was believed, salt and pepper. Grind to the consistency of a paste.
Heart salad with dandelion leaves belongs to the mega species vitamin salads. And here is the proof, dandelion leaves contain: B vitamins, sodium, potassium, iron, magnesium, aluminum, manganese, copper, calcium, and also vitamins A, C, F. And this is not all the beneficial properties of these miraculous leaves. Since ancient times, dandelion has been considered a choleretic, analgesic and anti-inflammatory agent. It is not for nothing that the second name of the dandelion is “the elixir of life”.
Dandelion leaves are only suitable for young, spring. So that the leaves certainly do not taste bitter, they must be set for 20 minutes in salted water.
Ingredients:
- Beef heart 250 g
- Dandelion leaves 50-100 g
- Onion 1/2 piece
- Walnut 10 pcs
- Cranberry juice 1 tbsp.
- Vegetable oil 1 tbsp.
Cooking:
The heart must be boiled in salted water (2 hours), then cooled and cut into strips, previously cleaned of all veins, vessels and fatty layers. Roast walnuts in a pan and chop a little. Onion cut into half rings. Randomly tear the dandelion leaves with your hands. Mix everything and season with sauce. To prepare the sauce, you need to mix cranberry juice and vegetable oil.
Heart salad with corn under original name"Izba" will be an excellent hearty and fresh addition to the festive menu. In this salad, many ingredients are combined into a wonderful tandem, so as not to leave anyone who has tasted indifferent.
Ingredients:
- Pork heart 1 pc
- Onion 2 pcs
- Carrot 2 pcs
- Fresh mushrooms 200 g
- Hard cheese 100 g
- Egg 2 pcs
- Fresh tomato 1 pc
- Mayonnaise
- lettuce leaves
- Salted straws for decoration
Cooking:
Boil the heart in salted water for 2 hours. Change the water every 30 minutes to keep the broth clear. After we clean and cut into strips. Onion mode in half rings and pickle. Marinade for onions: 1 teaspoon of sugar and salt, 1 tablespoon of vinegar, pour boiling water. Marinate the onion for about 30 minutes. Three carrots on a grater and fry in vegetable oil, in the process add curry and salt. Saute mushrooms with onions until tender. Mix all the ingredients: heart, fried mushrooms, fried carrots and corn. We season with mayonnaise. Put lettuce leaves on a dish and form a house out of lettuce. Next, three cheese on a fine grater, sprinkle the top of the salad and go directly to the formation of the house. We lay out a rustic log roof from straws. Fly agaric can be made from an egg and a tomato.
Salad from the heart - with fennel and pears
A wonderful heart salad with fennel simply beckons with its aroma, because fennel is used not only as one of the ingredients, but also gives the salad a special sweet smell.
Remember that fennel has a short shelf life of three to five days in the refrigerator. It is very important when choosing to pay attention to fennel leaves - they should be bright green, and the stems should be elastic.
Ingredients:
- Beef heart. 1 PC
- Pears 5 pcs
- Fennel 500 g
- Walnuts 50 g
- Olive oil
- Vinegar
- Mustard 1 tbsp
- lettuce leaves
Cooking:
Boil the heart for two hours. After cooling and cut into strips. Pears cut into thin sticks. For salad pears, you need to choose sweet and juicy. Separate the green part of the fennel from the white onion. The green part can be used as a spice for soup. We need the white part, which we cut arbitrarily. We tear lettuce leaves with our hands. Prepare dressing: Combine olive oil, mustard, salt and pepper. Beat well with a whisk so that there are no lumps. We mix all the ingredients: heart, lettuce, walnuts, fennel and pears. Pour in the sauce and stir.
Salad from the heart - with Korean-style carrots and pickled onions
There are several options for making salads from the heart. The taste of this salad is quite spicy, since it uses Korean carrots. You can add eggs to the dish if you wish.
Ingredients:
- Beef heart 1pc
- Carrots in Korean 200 g
- Onion 2 pcs
- Vinegar
- Greens
- Mayonnaise
Cooking:
The heart must be washed well and cut into several parts. Remove all unnecessary. Boil 4-5 hours. Onion cut into strips and marinate in vinegar for 20-30 minutes. Cut the cooled boiled heart into thin bars. Carrot cut into Korean - it should not be too long. We mix pieces of heart, carrots in Korean and pickled onions. Mix well. We season with mayonnaise. Decorate the salad with crushed egg yolk, Korean carrots and parsley.
