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Beef heart salad with pickles and onions

Beef heart salad with pickles and onions

Make this tasty salad for your sweetheart on Valentine's Day. It's hearty, appetizing, and rich without sitting heavy, thanks in part to a dressing that skips the mayonnaise. (Though if you prefer mayo, by all means use it instead!) Dressed up nicely it works for a holiday, but you can also make it on an ordinary weekday to feed and please your family. It comes together fairly quickly — the total time I've given includes cooking the beef heart and the other components. The salad has a lovely flavor and the ingredients come together beautifully. My family loved it; give it a try!

mom of sweet tooths

Recipe author

Beef heart salad with pickles and onions

Composition / ingredients

Servings:

Beef heart (beef)

400

Pickled cucumbers

250

Carrots (large)

Onion (small)

Chicken eggs

Walnuts

Vegetable oil (for frying the onion)

Sour cream

300

Prepared mustard

Red wine vinegar (can be replaced with white)

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 52 % 11 g

Carbohydrates 14 % 3 g

129 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a beef heart salad with pickles and onions? Here are the ingredients you'll need. The beef heart should be boiled in salted water for 2 to 2.5 hours until tender, then lifted out and cooled. Trim away all the fat, gristle, and so on. Boil the carrots until tender, hard-boil the eggs, then cool and peel everything.
Step 2:

Tip the walnuts into a dry hot skillet and toast them over low heat, stirring, until golden. Let them cool.
Step 3:

In the same skillet, fry the finely cubed onion until golden, then cool it.
Step 4:

Make the dressing from the sour cream plus these ingredients: prepared mustard, wine vinegar, salt, and ground black pepper.
Step 5:

Cut the heart into small cubes.
Step 6:

Cut the pickles the same way, and grate the egg whites and yolks separately on the coarse side of a grater.
Step 7:

Grate the carrots on the coarse side of a grater and finely chop the walnuts.
Step 8:

Take a serving dish and start building the salad. Lay down the heart as the first layer, coat it with dressing, then add a layer of onion on top.
Step 9:

Then continue with these layers: pickles, dressing, nuts, carrots, dressing, yolks, whites. Set aside a little carrot for the heart-shaped garnish.
Step 10:

Carefully arrange a heart of grated carrot on top of the finished salad (a heart-shaped cookie cutter helps). Since the top is white, I dressed it up further with dill and little carrot flowers. The salad is ready! Treat yourself and your sweetheart, or your family and guests!

The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).
How do you hard-boil eggs? To keep them from cracking, put them in cold water and cook over low heat. Boil for 9 minutes after the water boils, then run them under cold water to cool — the sudden temperature change makes the shells peel more easily.