Salad hearts with onions

1. Peel the onion, rinse under water and dry, and then cut into thin half rings. Salad purple or red onion is best for this dish. Firstly, it is very useful for the body, and secondly, such an onion will look much more spectacular in a salad. Then put it in a deep container and steam it with boiling water for a couple of minutes. In this way, you can get rid of the possible unpleasant bitterness that it contains. After that, drain the hot water and marinate the chopped onion, watering with a tablespoon of 9 percent vinegar. Stir and leave the onion to marinate for about half an hour.

2. Rinse the chicken hearts thoroughly with running water and throw them into a colander, draining all the excess water. Then put them in a saucepan and pour clean water. Put the pan on the fire, add salt, allspice and bay leaf. Boil the chicken hearts until tender for 30-40 minutes after the water boils. Drain the water and cool the hearts to room temperature.

3. Rinse the parsley and green onions with cool water and dry them on a paper towel. Then chop the greens as small as possible.

4. After all the ingredients are ready, you can put the salad together. Cut the chicken hearts into rings and put them in a bowl. It is better to choose a bigger bowl, so that later it would be more convenient to stir all the products in the salad.

Drain the excess liquid from the pickled onion, also transfer it to a bowl. Add the chopped herbs, mayonnaise and mix all the ingredients together. Then try the salad and adjust its taste to your liking by adding salt and ground black pepper.

Salad with chicken hearts and pickled onions is ready! Before serving, you can decorate it with fresh sprigs of parsley.

Bon appetit!