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
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Instructions
  1. Boil the heart (I did it in a slow cooker for 40 minutes), cool, cut into strips.
  2. Peel the carrots, grate them on a large Korean carrot grater and fry them in vegetable oil.
  3. Boil the eggs, cool, peel, cut into cubes.
  4. Cut a fresh cucumber into strips.
  5. 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.
  6. Add mustard and grated pickled cucumber to the mayonnaise (or cut it into a small cube). Mix it.
  7. Connect the heart, onion, carrot.
  8. Cucumber, egg, sauce. Stir, add salt and pepper to taste.
  9. Ready!
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