Salad with Heart, pickled Onion and Cucumber Recipe
It so happened that my home (and I myself) offal is not very favor. I cook them very rarely and often chicken. So when I got my hands on a pig's heart, I thought for a long time-wondering what to do with it... Decided on a salad, and was very pleasantly surprised: it turned out that the salad with the heart can be very, very tasty!!!
Heart boil (I did it in a slow cooker for 40 minutes), cool, cut into strips.
Peel the carrots, grate for carrots in Korean and fry in vegetable oil.
Boil eggs, cool, peel, dice.
Cut the fresh cucumber into strips.
Onions cut into thin half rings and marinate:
for 1 onion I take 2 tsp sugar + 1/5 tsp salt+1.5 tsp vinegar 9%, and pour all this boiling water to the level of onions in a bowl.
The marinade taste should be sweet and sour.
when the water cools, the onion is ready, drain in a strainer to drain the liquid or squeeze out just the excess moisture.
In mayonnaise add mustard and grated pickled cucumber (or cut it just a small cube). Stir.
Connect heart of, onion, carrot.
Cucumber, egg, sauce. Stir, Add salt and pepper to taste.