Recipes for salads with a heart. Bull's heart salad recipe with photo

Beef heart, like many other offal, is affordable and very tasty. It produces the most diverse, satisfying, tasty, sought-after dishes. Best of all, salads are obtained from it, which, as practice shows, are very popular with both adults and preschoolers and teenagers. In addition, it is much healthier than any type of meat, as it is a low-calorie, low-fat product, but with a high content of animal protein. Therefore, it is often used in dietary, health-improving recipes.

Only the long preparation of the heart itself is a little problematic, but if you boil it in advance, then this problem can be easily solved. Today we will introduce you to the most delicious salad recipes from this ingredient.

Recipe one: Salad with vegetables and heart

This is probably the simplest, cheapest, but insanely delicious salad with a heart. In addition to the main product, there are only eggs and fried carrots with onions. If you prepare a heart in advance, then it will take no more than 15 minutes to create a treat. Due to the cheapness of the ingredients, you can pamper your family with this salad very often, but you are not ashamed to serve it even on the festive table - because it is very satisfying and tasty. Enjoy the rustic charm of this dish!

We will need:

• Butter - 30 grams;
• Chicken eggs - 3 pcs.;
• Beef heart - 1 pc.;
• Onions - 2 pcs.;
• Sunflower oil - 3 tablespoons;
• Mayonnaise - 1 sachet;
• Carrot.

Cooking:

1. First, boil the heart, but first wash it, clean it from the veins, films, arteries, as well as from the gore inside. Cool, chop with a thin straw;
2. Wash the carrots thoroughly from the soil, then clean it. We chop on a grater;
3. We also clean the whole onion, rinse and cut;
4. Heat up a deep frying pan, add vegetable fat to it. And then let's throw the carrots to fry. After 5 minutes, add the onion. When the vegetables are fully cooked, turn off the gas and tilt the pan slightly, moving the frying from the bottom edge. This will drain excess oil, and the salad will not be too greasy;
5. Just boil the eggs, then cool and chop finely;
6. Now let's prepare our salad from the heart: add the cooled fried vegetables, as well as eggs, to the main ingredient;
7. Season the mixture with mayonnaise sauce, let stand for at least half an hour.

Tip: To peel vegetables, use a special vegetable peeler, it saves not only time, but also the amount of product, cutting off the thinnest pieces.

Recipe two: Salad with mustard, boiled heart and pigtail cheese

The original, simple, inexpensive recipe will surely appeal to lovers of cheese and savory flavors. It contains a small amount of relatively cheap products, which allows the dish to be classified as daily available. Some of the combinations may seem a little strange to you, but you will change your mind as soon as you try this treat. Be sure to prepare a spicy salad with pigtail cheese and a heart for your loved ones.

We will need:

• Smoked cheese - pigtail - 180 grams;
• Testicles - 3 pcs.;
• Beef heart - 1 pc.;
• Mixed greens - 100 grams;
• Arugula and green leafy salad (mixture) - 100 grams;
• Mayonnaise.

Cooking:

1. First, we will boil the heart, but first we will wash it, remove the large arteries, clean the blood remaining inside, get rid of the films. Cool, then cut into thin strips;
2. The cheese pigtail will need to be untangled into separate twigs. Then we cut them up to 3 cm long, and preferably two;
3. We'll boil the eggs. Cool down. Peel and then chop into long slices;
4. A mixture of dill, parsley (you can also add green onions), rinse, let dry. Then we chop everything together very finely. If chopped separately - mix;
5. It remains only to do the green salad, and you can start combining the products. Rinse fresh leaves, dry and pick them;
6. Now let's mix some of the ingredients. These are: dill, parsley, boiled heart, chopped pigtail cheese, eggs and mustard. Add mayonnaise to this mixture, mix;
7. Next, put the green mixture of arugula and leaf lettuce on a flat dish, and put the rest of the ingredients mixed with mayonnaise on top of them. Decorate and serve, and then immensely enjoy the amazingly spicy, rich taste.

Recipe three: "Drunken heart" with wine

The name of this dish is loud and very beautiful, and the taste is even better. A wonderful salad will surely surprise your guests with its unusual taste, and you will gain fame as an exquisite culinary specialist and gourmet. Such an exclusive salad can decorate any festive table. With all this, you don’t have to throw all your strength and financial resources into this treat - it is affordable in terms of buying groceries, and its unique taste lies in just one little trick - a fragrant marinade for the heart from red wine. You will only need to start preparing the products a little earlier. Than usual. For example, the day before.

We will need:

• Heart - 1 pc.;
• Eggplant - 150 grams;
• Canned peas - half a standard jar or one small one;
• Onion - 1 head;
• Red semi-sweet wine - 1 glass;
• A mixture of dill and parsley - 80 grams;
• Mayonnaise - 1 sachet;
• Sunflower oil - 5 tbsp.

Cooking:

1. Prepare the heart for the marinade. Rinse it thoroughly, cut it in half to remove the blood that has collected there. We will also get rid of blood vessels, large arteries and films;
2. Next turn for the marinade: mix 200 ml of a red semi-sweet look with 5 tablespoons of mayonnaise. Dip the prepared heart into this mixture. We will cover well and leave to marinate for half a day, i.e. 12 hours;
3. After the marinating time has elapsed, we take out the heart, rinse it, cut it into thin slices;
4. We clean the onion, rinse and chop it into half rings;
5. Wash the eggplant well, then remove the skin in thin slices. And cut the pulp into circles;
6. We heat the pan, add vegetable fat to it, then add the heart there and fry longer;
7. When the meat ingredient is about 2/3 ready, add eggplant slices to it. We continue to fry everything together, adding oil as needed;
8. Lastly, add the onion to the pan. When the vegetables and the heart are ready, turn off and transfer to a plate to cool;
9. Rinse all the greens, dry. We chop finely-finely;
10. Drain the brine from the peas;
11. Now let's create our salad from the heart: add pickled peas and greens to offal and fried vegetables. Add mayonnaise to taste. We mix. The treat is already ready to eat.

The heart is considered a dietary product. It consists of muscle tissue and has virtually no fat deposits. It tastes like something between meat and liver, so all dishes with it are unusual and interesting. And it is much cheaper than any meat. Therefore, I often make goulash, cutlets out of it. As well as various salads, the recipes of which I want to offer you.

Pork or beef heart salad with pickled onions

Kitchenware: saucepan, bowl, salad bowl, cutting board, spoon, knife.

Ingredients

Step by step cooking

video recipe

See the recipe for a simple, quick, satisfying, but at the same time dietary salad with a boiled heart and pickled onions.

Anyone can be made from the heart, including the well-known. And it also turns out very tasty, which, thanks to the use of the heart, will turn out to be more budgetary.

Salad with heart, Korean carrot and mushrooms

Cooking time: 2.5 hours.
Amount of calories: 140 kcal per 100 g.
Servings: 4-6.
Kitchen tools: frying pan, cutting board, saucepan, knife, bowl, spoon.

Ingredients

Step by step cooking

1. We cut the heart in half, cut out the vessels and remove the blood clots. Trim fat as much as possible. You don't have to try to make everything perfect. If something is not cleaned, then it will be easily removed after cooking.
   
   
2. Put the heart in a saucepan and fill it with water. We leave it to soak for at least 30 minutes, and preferably for a couple of hours, so that the ichor comes out.
   
   
3. After that, we take out the heart, pour new water into the pan and put it on fire. When it boils, reduce the heat to medium, lower the heart and put 1-2 leaves of parsley, salt and throw 2 peas of allspice. When it boils, remove the foam, cook until soft for about one and a half to two hours and cool, preferably without removing it from the broth or transferring it to cold water.
   
   



4. Pour 40-50 ml of oil into the pan, heat it up, put the onion and sauté over moderate heat until light golden.
   
   
5. During this time, washed and peeled 700-750 g of mushrooms are cut into slices of medium thickness and added to the onion. Salt, pepper and fry on all sides until cooked. To remove excess fat, tilt the pan slightly, shift the contents up and let the oil drain.
   
   
6. We remove the film from the cooled heart and remove what we could not clean before cooking. Cut it into strips or sticks and transfer to a bowl.
   
   
7. Add onions with mushrooms, Korean carrots and about 100 g of any mayonnaise. We mix.
   
   

Korean carrot

It can be made even without any special condiments and skills.

• We rub on a special grater 2 medium peeled carrots.
• Add 20-30 ml of food vinegar, a pinch of salt, ground pepper and half a teaspoon of granulated sugar.
• Grind with a special press 1-2 medium cloves of garlic in a bowl with carrots and mix well.
• After about half an hour, the Korean carrot is ready.

video recipe

Looking for a delicious new recipe for your holiday table or family dinner? I suggest watching a step-by-step video with a recipe for making a salad from the heart, mushrooms and Korean carrots.

Hearty pork heart salad with pickles

Amount of calories: 170 kcal per 100 g.
Servings: 4-6.
Cooking time: with 2.5 hours preparation.
Kitchenware: cutting board, saucepan, bowl, spoon and knife.

In classical cooking, there are many offal dishes. Especially popular and loved in Russia is such an offal as the heart. The taste of the heart is so self-sufficient and unusual that it can be prepared as a festive dish. Most often, Russian housewives prepare a salad from the heart - a tasty, bright and nutritious dish, after eating which, guests remain full and satisfied. From our article you can find out the classic heart salad recipe, as well as many variations of salad preparation, which are based on pork or beef heart.

Pork heart salad

To begin with, it is worth saying that the heart is a product that requires long-term heat treatment. It should be cooked for at least 2-3 hours, depending on its type, so if you plan to cook a salad from the heart, cook the offal in advance. Pork heart salad cooks faster - to boil a pork heart until tender, you will need 1.5-2 hours, while beef heart should be cooked for at least 3 hours. The heart can not only be boiled, but also fried. Usually, the heart is still pre-boiled until half cooked, and after that it is fried in vegetable oil until cooked.

The heart goes well with a variety of products - cheese, eggs, a variety of vegetables, mushrooms and dressings, so preparing a salad based on the heart will not be difficult - you just need to use your imagination.

Classic salad "Heart"

First of all, we want to tell you how to make a traditional heart salad with onions. To prepare it, take:

• boiled pork heart - 400 g
• onions - 2 heads
• mayonnaise - 5 tbsp. spoons
• greens (parsley, dill, cilantro, basil) - 1 bunch
• salt, black pepper - to taste

The recipe couldn't be easier! Finely chop all the ingredients, mix in a large bowl and season with mayonnaise, then salt, pepper and mix again. Ready!

Based on this recipe, you can also prepare a heart salad with carrots and pickles. To do this, add to the indicated ingredients:

• carrots - 1 pc.
• pickled or pickled cucumbers - 4-5 pcs.

You can slightly vary the salad dressing by adding 2-3 tbsp to the mayonnaise. spoons of mustard. It will add spice and spice to your dish.

Now let's talk about the design. The salad can be made homogeneous, or you can put the salad in the shape of a heart on a flat dish, laying out the components in the following sequence:

1st layer - chopped heart with onions

2nd layer - chopped carrots

3rd layer - chopped cucumbers

4th layer - finely chopped greens

All layers must be coated with a mayonnaise-mustard mixture. In this form, your salad will be not only tasty, but also beautiful. He will certainly decorate the festive table.

Light salad "Heart"

We suggest you cook another delicious salad from the heart. This recipe will appeal to those who follow the figure and do not eat mayonnaise. Take:

• canned white beans - 1 can
• pork heart - 300 g
• red onion - 1 head
• bell pepper - 1 pc.
• cherry tomatoes - 7-8 pcs.
• garlic - 2 cloves
• olive oil - 3 tbsp. spoons
• salt, black pepper, dry herbs - to taste

We cut the boiled heart into strips, we also cut the onion and pepper.

Cut the tomatoes into quarters, and pass the garlic through a press.

Drain the liquid from the beans and add to the chopped ingredients.

Salt, pepper and season with a mixture of olive oil and garlic. Salad ready!

beef heart salad

If you prefer a healthy diet and are willing to spend a little more time preparing, then make a beef heart salad. Unlike the classic recipe, we suggest you add a heart with pickled onions to the salad.

Piquant salad "Heart" with sourness

To prepare the salad, take:

• beef heart - 500 g
• onion - 3 heads
• greens - 1 bunch
• mayonnaise - 100 ml
• vinegar - 2-3 tbsp. spoons
• sugar - 1 teaspoon
• salt, black peppercorns - to taste

Put the heart to boil, and at this time pickle the onion. This is done simply: the onion needs to be peeled, chopped into half rings and put in a glass or ceramic plate.

Caution: The metal can oxidize and ruin your bow.

Sprinkle the onion with sugar and salt, throw a few black peppercorns on top of it, pour vinegar over it and leave to marinate for 30-40 minutes.

When the heart is cooked, it must be cooled and cut into strips.

Salad "Heart" with cucumbers

The second classic recipe is a salad with heart and cucumber. Cucumbers, salted, pickled or fresh, perfectly set off the taste of the heart and give the salad lightness and freshness. And this dish is perfect for a festive table, you just need to lay out this salad in the shape of a heart, alternating the components and spreading the layers with mayonnaise. To prepare the salad you will need:

• boiled beef heart - 400 g
• onion - 2 heads
• cucumbers (any) - 5-6 pcs.
• boiled eggs - 3-4 pcs.
• green onions - 1 bunch
• soy sauce, pepper - to taste
• mayonnaise - 6-7 tbsp. spoons

Most of all the difficulties with the bow. It must be cut into half rings and sautéed in vegetable oil until transparent.

At this time, boil the eggs, and then cut them into strips.

In the same way, we cut the heart and cucumbers into strips.

We spread the salad in layers: heart with fried onions, cucumbers, eggs, chopped green onions. Pour each layer a little with soy sauce and coat with mayonnaise. Ready! We wish you successful culinary experiments and bon appetit!

• Beef heart, 500 grams;
• Hard cheese, 200 grams;
• Carrots in Korean, 250 grams;
• Onion, one head;
• Chicken eggs, 4 pieces;
• garlic to taste;
• Mayonnaise;
• Fresh greens;
• Vegetable oil;
• Salt and spice to your taste.

Recipe:

1. First, let's prepare the beef heart. Rinse it under water. Put the heart into boiling water, add salt and spices. The heart is cooked for 40-45 minutes. Remove the heart from boiling water, let it cool completely, cut into thin strips.
2. Grate hard cheese on a coarse grater or cut into strips. For this salad, hard cheese is suitable.
3. Peel the onion from the husk, cut it into quarters. Pour vegetable oil into a preheated pan, send the onion to the pan and fry until golden brown.
4. Bring the chicken eggs to a boil, then cook for a few more minutes. Drain eggs from boiling water and cool in cold water. We clean the eggs from the shell and rub on a coarse grater or cut into cubes.
5. Chop fresh herbs. Any greens for salad are suitable, parsley, dill, cilantro.
6. Let's take Korean carrots. You can buy it, but it's best to make your own. Peel and grate fresh carrots on a special grater for Korean carrots. Add salt and sugar to the carrots, then knead the carrots well with your hands, it should let the juice go. Add black pepper and coriander to the carrots, mix well. Pour the carrots with vinegar and put the chopped garlic. At the last moment, pour the carrots with vegetable oil. Next, the carrots need to brew. Better cook Korean carrots in the evening.
7. Combine all the ingredients together, season with mayonnaise. The salad is hearty and very juicy. It is better to serve it to the table immediately.

Ingredients:

• Beef heart, 400-500 grams;
• Fresh carrots, 2-3 pieces;
• Hard cheese, 200 grams;
• A couple of heads of onions;
• Chicken eggs, 4 pieces;
• Sweet and sour apples, 2 pieces;
• Potatoes, 3-4 things;
• garlic to taste;
• Mayonnaise;
• Sour cream;
• Vinegar, 9%, for marinade;
• Salt and spices to your taste.

Step by step recipe:

1. A very simple recipe for a beautiful and festive salad. Dip the beef heart into boiling water and cook until tender. Then grate it on a coarse grater or cut it thinly.
2. To begin with, wash carrots and potatoes under running water. Then put the vegetables in the peel to boil. Drain all the liquid from the prepared vegetables, wait until the vegetables have completely cooled, and then peel. Grate potatoes and carrots separately on a coarse grater.
3. Hard-boiled chicken eggs. To do this, bring them to a boil and boil for another 7 minutes, this is how you get the most delicious eggs, the yolk will be a rich color. Cool the eggs, peel. Divide them into yolks and proteins, chop separately.
4. Grate hard cheese on a fine grater, make air shavings out of it.
5. We wash the apples, cut into two parts, remove all the seeds inside. Then cut the apples into small cubes. If you have lemon juice, pour it over the apples, this will help them keep their color and not darken.
6. Peel the onion, cut very thinly into half rings. Marinate the onion in vinegar for 15 minutes. Then throw the onion in a colander, rinse with cold water and leave to dry a little.
7. We combine sour cream with mayonnaise, add finely chopped garlic and your favorite spices. Salad sauce is ready. You can also use a little soy sauce or lemon juice.
8. We begin to sequentially lay out all the layers of lettuce. The first layer we will have is grated potatoes, salt it and grease it with sauce. Next comes a layer from the heart, we will also smear it. The third in order will be pickled onions. The next tier of lettuce is hard cheese. After the cheese, evenly distribute the carrots. There is very little left, lay out the proteins, and behind them the yolks. Pour sauce over each tier (except the last one). After cooking, put the salad in the refrigerator. It will soak and become even tastier and more tender.

Ingredients:

• Fresh champignons, 350-400 grams;
• Beef heart, 400-450 grams;
• Suluguni cheese, 200 grams;
• Boiled eggs, 4-5 pieces;
• Carrot, one thing;
• Onion, 2 heads;
• garlic to taste;
• Mayonnaise;
• Fresh herbs, one bunch;
• Mustard, one tablespoon;
• Vegetable oil;
• Salt and spices to taste.

Recipe:

1. Rinse fresh mushrooms under running water, cut them coarsely. Peel the carrots and rub on a coarse grater. Onions are peeled and cut into quarters. Heat up a frying pan, add vegetable oil. First, lay out the onion and fry it slightly, then add the carrots. When the onion turns golden, add the chopped mushrooms and mix everything thoroughly. Salt and pepper the mushrooms to your taste. We shift the finished mushrooms into a separate bowl, let them cool.
2. Let's cook the beef heart. To do this, bring water to a boil, add salt and spices to your taste. Cook the heart for 40 minutes. After the heart is ready, take it out and cool it. Slice the heart thinly.
3. Finely chop the suluguni cheese. Both smoked cheese and milk cheese will do.
4. Bring the eggs to a boil and cook for a few minutes. Cool the cooked eggs under running cold water. Peel the eggs from the shell and cut into cubes or pass through a vegetable cutter.
5. Finely chop fresh herbs. From the greens, put fresh dill and parsley.
6. Grind the garlic on a fine grater or garlic maker. Add garlic to mayonnaise along with mustard, mix thoroughly.
7. In a deep bowl, mix all the ingredients, add salt and spices, season the salad with dressing. It is better to serve the salad immediately, while the mushrooms and the heart are a little warm. Bon appetit.