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Beef heart salad with pickles and onions

Cooking recipes / Top Picks / Salads

10 servings
2 hours 30 min

Beef heart - 400 grams, Pickled cucumbers - 250 grams, Carrots - 2 pcs., Onions - 2 pcs., Chicken eggs - 5 pcs., Walnuts - 80 grams, Vegetable oil - 2 tbsp., Sour cream - 300 ml, Ready mustard - 1 tea., Wine vinegar red - 1 tea., Salt - to taste, Black ground pepper - to taste

How to make a beef heart salad with pickles and onions? Products needed to make a recipe. Beef heart must be boiled in salted water for 2-2. 5 hours until cooked, and then removed from the pan and cooled. Cut all fat, cartilage, etc. from the heart. Boil the carrots until tender, hard-boiled eggs and cool, peel.

Pour walnuts into a dry hot pan and fry over a low heat, stirring, until ruddy, cool.

In the same pan, fry the onion, chopped into small cubes, until ruddy, and cool.

We prepare a dressing of sour cream and the following ingredients: ready mustard, wine vinegar, salt, ground black pepper.

Cut the heart into small cubes.

Also cut pickled cucumbers, rub egg whites and yolks on a large grater separately.

Grate the carrots on a coarse grater, cut the walnuts finely.

We take a dish and begin to form a future salad. Lay out the heart with the first layer, lubricate with dressing, put a layer of onions on top.

Then there are the following layers: cucumbers-dressing-nuts-carrots-dressing-yolks-whites. Set aside some carrots to decorate - heart.

Carefully place a heart of grated carrots on top of the finished salad (you can use the appropriate cookie cutter). Since the salad is white on top, I additionally decorated it with dill and carrot flowers. So the salad is ready! Treat yourself and your loved one or family and guests!