Salad with Heart, pickled Onion and Cucumber Recipe
It so happened that my home (and I myself) offal is not very favored. I cook them very rarely and most often with chicken. Therefore, when a pig's heart fell into my hands, I thought for a long time what to do with it... I chose a salad and was very pleasantly surprised: it turned out that a salad with a heart can be very, very tasty!!!
Servings 4
Cook Time 20 minutes
Ingredients
- 0.5 piece Chicken hearts
- 1 piece Carrot
- 1 piece Onion red
- 1 piece Cucumber
- 1 piece Pickled cucumber
- 2 pieces Egg
- 80 gram Mayonnaise
- 1 teaspoon Mustard
- Salt
- Black pepper
Instructions
- Boil the heart (I did it in a slow cooker for 40 minutes), cool, cut into strips.
- Peel the carrots, grate them on a large Korean carrot grater and fry them in vegetable oil.
- Boil the eggs, cool, peel, cut into cubes.
- Cut a fresh cucumber into strips.
- Cut the onion into thin half rings and marinate: for 1 onion, I take 2 tsp sugar + 1/5 tsp salt + 1.5 tsp 9% vinegar and pour it all with boiling water to the level of the onion in a bowl. The taste of the marinade should be sweet and sour. when the water cools down, the onion will be ready, flip it on a sieve to drain the liquid, or simply squeeze out excess moisture.
- Add mustard and grated pickled cucumber to the mayonnaise (or cut it into a small cube). Mix it.
- Connect the heart, onion, carrot.
- Cucumber, egg, sauce. Stir, add salt and pepper to taste.
- Ready!