In classical cooking, there are many offal dishes. The heart is especially popular and loved in Russia. 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 delicious, bright and nutritious dish, eating which, the guests remain well-fed and satisfied. From our article you can learn a classic recipe for a salad with a heart, as well as many variations of making salads, which are based on pork or beef heart.

Pork heart salad

To begin with, it should be said 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, therefore, if you plan to prepare a salad from the heart, cook the offal in advance. Pork heart salad is prepared faster - to boil the pork heart until cooked, you need 1.5-2 hours, while beef 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 many products - cheese, eggs, various vegetables, mushrooms and dressings, so making a salad based on the heart will not be difficult - you just need to connect your imagination.

Classic salad "Heart"

First of all, we want to tell you how to make the 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 stir 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 also slightly vary the salad dressing by adding 2-3 tbsp to mayonnaise. tablespoons of mustard. It will add piquancy and pungency to your dish.

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

1st layer - heart cut into strips with onions

2nd layer - chopped carrots

3rd layer - sliced ​​cucumbers

4th layer - finely chopped greens

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

Light salad "Heart"

We invite you to prepare 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

Cut the boiled heart into strips, also chop 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 ready 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 your salad.

Spicy salad "Heart" with sourness

To prepare the salad, take:

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

Put the heart to simmer, and at this time marinate the onions. This is done simply: peel the onion, chop it into half rings and put it in a glass or ceramic plate.

Caution: the metal may oxidize and your bow will be spoiled.

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

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

Heart salad with cucumbers

The second classic recipe is a salad with a heart and a cucumber. Cucumbers, pickled, 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 ingredients and smearing the layers with mayonnaise. To prepare the salad you will need:

• boiled beef heart - 400 g
• bow - 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 the difficulties are 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, cut the heart and cucumbers into strips.

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

Here is our straightforward selection of products. Of course, it is better to give preference to a chilled product, rather than frozen. A beef heart usually weighs 1.5-2kg. After removing the viscera and fat from the top, as well as during the cooking process, the mass will significantly decrease, but still, you will get a lot of salad. Therefore, if you have a large family or you cook for guests, then feel free to take the whole heart, 3 medium carrots, 1-2 large onions and cucumbers, focusing on your taste (but not less than 12 pieces). If you cook from half of the heart, then the second part can be frozen, or you can boil the whole heart and prepare a salad (or goulash) from the second half the next day. Before cooking, the heart must be thoroughly rinsed in running cold water, remove blood clots (their presence indicates the freshness of the product), blood vessels and fat from above. I don’t soak my heart first. Then pour the heart with cold water, bring to a boil, remove the foam. Boil for 10 minutes, drain the water and pour over the boiling water prepared in advance. Boil the heart over low heat until tender for 1.5-2 hours. Salt 40 minutes before the end. Add bay leaf and pepper if desired. Cool ready heart.

Finely chop the onion.

Boil the carrots until tender and rub on a coarse grater.

Grate cucumbers.

The heart is also three on a grater. This process is not very fast, but precisely due to the fact that we are three on a grater all the components of the salad - it turns out to be homogeneous and very tender.

We mix all the ingredients. I don’t salt the salad, because I use mayonnaise (when dressing with sour cream, the salad will need to be salt and pepper). If you like a touch of sourness in salads, you can add a little sweet and sour apple (also grated).

Season with mayonnaise (or sour cream) and put it in a salad bowl. We treat loved ones and guests with a delicious salad! Bon Appetit!

The first step is to marinate the onions. To do this, peel and cut the onion into half rings. In a container where it will be pickled, pour vinegar, put half a teaspoon of salt, sugar. You will also need enough boiling water to cover the onion. Leave the onions in the marinade for 15 minutes, then rinse lightly.

Put water on the stove, boil the heart until tender. Add salt and (optional) spices to the water. Cooking will take about two to three hours. Then cool the meat, grate it on a coarse grater. It is rubbed quite easily. Also put the hard-boiled eggs to boil.

Peel and grate the apple and carrots. Also grate the cheese. Peel the eggs, grate them too, setting the two grated yolks separately. Heat some vegetable oil in a frying pan, fry the carrots in it until golden brown. It needs to be soft.

Mix mayonnaise with crushed garlic. Now lay the salad on a serving plate in layers. Start with a layer of meat, and then lay out in the following sequence: mayonnaise, pickled onions, carrots, mayonnaise, egg, cheese, mayonnaise. Grease the top layer with a thin layer of mayonnaise and garnish with grated egg yolk.

As a rule, already processed beef hearts are sold on store shelves. Hard tubes, films and blood vessels were removed from them. The weight of an average heart is about 2 kilograms. The color of this offal is an important indicator of freshness. So, a dark red color speaks of its freshness, and spots and a bluish bloom warn of the beginning of the processes of decay and decomposition. In addition, the rich meat aroma and elastic consistency of the product play an important role. Based on these factors when choosing, you can buy a fresh beef heart.

The heart of young animals is much softer and tastier than old ones. Older beef hearts are stiffer and more difficult to cook. As for the young, their cooking process is also quite long: it is necessary to boil the offal in two waters, and then drain the broth.

In cooking, boiled beef heart has found application in a variety of dishes: roasts, hot dishes, casseroles, baked goods and, of course, in salads. You can find recipes for the most delicious beef heart salads on our website.

• beef heart - 1 pc.
• Korean carrots - 125 g
• hard cheese - 140 g
• red onion - 1 pc.
• provencal mayonnaise

Boil the beef heart and chop into thin strips. Grate the cheese. Finely chop the onion. Combine all ingredients. Add Korean carrots. Combine everything, season with Provencal mayonnaise. Mix.

Gourmet beef heart salad in wine

Required ingredients for a gourmet salad:

• beef heart - 300 g
• canned green peas - optional
• eggplant - 70 g
• onions - 60 g
• red wine - 170 ml
• provencal mayonnaise
• Dill
• parsley
• olive oil - 90 g

Marinate part of the beef heart in wine with mayonnaise for 12 hours. Then cut into cubes. Cut the eggplants into slices. Cut the onion into half rings.

Combine the prepared ingredients and fry in olive oil. Add green canned peas to taste. Season with mayonnaise. Stir the salad thoroughly. Decorate with fresh parsley.

Beef heart salad - "Bull heart"

Required ingredients for making salad:

• beef heart - 450 g
• purple onions - 4 pcs.
• chicken egg - 4-5 pcs.
• provencal mayonnaise - 1 jar
• ground black pepper
• sea ​​salt
• cherry tomatoes
• Dill

Boil the heart in salted water. Then let it cool and chop into strips. Finely chop or chop the onion. Next, it should be fried until golden brown.

Hard-boiled eggs and chop. Combine all the ingredients of the salad. Salt, add pepper and mayonnaise. Mix dynamically. Decorate the salad with dill and cherry tomato slices.

Required ingredients for making rustic salad:

• beef heart - 250 g
• dandelion leaves - 3-4 handfuls
• chopped walnuts - 9-10 pcs.

for refueling:

• vegetable oil - 1 tablespoon
• cranberry juice - 1 tablespoon
• onions - 0.5 tablespoons

Chop dandelion leaves at random or even tear up by hand. Grind the walnut kernels in a blender. Chop the boiled beef heart into strips. Chop the onion. Use a mixture of sunflower oil and cranberry juice as a dressing. Combine everything in a salad bowl and mix gently.

Beef heart salad with garlic

Required ingredients for making salad:

• beef heart - 1 pc. (1-1.5 kg)
• garlic - 1 pc.
• mayonnaise dressing
• cilantro

Cut the heart into several pieces and boil. When boiled, cut into smaller slices. Pass the garlic through a garlic press. Finely chop cilantro or any other fresh herbs. Mix the components of the salad and pour over the mayonnaise dressing. Mix well.

Light salad with raisins and beef heart

Required ingredients for making raisin salad:

• beef heart - 190 g
• onions - 1 pc.
• soaked raisins - 60 g
• vegetable oil - 2 tablespoons
• mayonnaise - 120 g

Boil and chop the heart. Finely chop the onion and fry until golden brown in vegetable oil. Thoroughly dry the raisins soaked for several hours. Connect everything. Drizzle with mayonnaise. Stir light salad dynamically.

Beautiful salad with fennel, pears and beef heart

Required ingredients for making salad:

• extra virgin olive oil - 75 ml
• vinegar - 55 ml
• mustard - 1 tablespoon
• black pepper
• sweet pears - 5 pcs.
• fennel - 900 g
• green salad
• walnuts (fry and chop coarsely) - 75g.
• beef heart - 1 kg

To get started, make a homemade dressing: combine olive oil, vinegar, mustard, pepper and salt. Beat with a whisk until smooth. Cut the pears into thin slices.

Chop the boiled heart into strips. Chop the fennel arbitrarily. Tear the green salad with your hands. Mix all the prepared ingredients in a spacious salad bowl for a beautiful salad.
Season with homemade sauce. Mix. Sprinkle chopped walnut kernels over the salad.

Beef heart and onion salad

Required ingredients for making salad:

• beef heart - 0.5 kg
• purple onions - 4-5 pcs.
• carrots - 3 pcs.
• Dill
• parsley
• mayonnaise

Boil the beef heart, then cut into small cubes of the same size. Chop the onion and fry. Rub the carrots on a coarse grater and also lightly fry in oil.

Cool all ingredients before mixing. Put in a salad bowl in layers in the following sequence: heart - onion - carrot - onion - heart carrot.

Be sure to make a mayonnaise layer between each layer. Let the salad sit for an hour. Then garnish with fresh dill and parsley and serve.

Required ingredients for making salad:

• beef heart - 900 g
• garlic - 5 teeth
• carrots - 800 kg
• hard cheese - 175 g
• sunflower oil
• olive mayonnaise
• sea ​​salt
• ground white pepper

Boil the heart and cut into strips. Rub the carrots on a medium grater. Cut the onion into slices. Spread the prepared ingredients in oil.

Allow to cool and combine. Add minced garlic. Drizzle with olive mayonnaise. Season with salt and pepper as you wish. Sprinkle with grated cheese. Refrigerate plain salad before serving.

Balkan salad with beef heart

Required ingredients for making salad:

• beef heart - 350 g
• anchovies - 60 g
• pickles - 2 pcs.
• mild mustard
• mayonnaise
• red onion - 1 pc.
• Dill

Boil the heart and chop finely into strips. Chop pickled cucumbers and onions. Combine all the ingredients of the salad in a beautiful salad bowl. Add chopped anchovies. Add mustard to taste. Season with mayonnaise. Mix gently. Decorate with fresh dill.

Salad with apples and beef heart

Required ingredients for making salad:

• beef heart - 450 g
• sour apples - 3 pcs.
• potatoes - 3 pcs.
• eggs - 5-6 pcs.
• cilantro
• freshly ground pepper
• salad dressing - 240 g
• young carrots - 2 pcs.

Finely chop the boiled beef heart. Chop hard-boiled eggs. Peel the apples and cut into cubes. Chop the cilantro.

Cut the boiled potatoes into cubes as well. Combine everything, season with salad dressing. Mix well. Serve immediately.

By-products from poultry and livestock are less popular than the main parts: chest, thigh, back, etc. However, they are no less useful, especially in terms of the iron content necessary for the circulatory system. In addition, they are often lower in calories, as a result of which they are recommended for dietary nutrition. Beef heart is a good option for salads, first courses and casseroles.

How to prepare it for work and what can you think of in a hurry with it?

The main difficulty in working with this offal is the multistage preparation of it. Professionals advise boiling beef heart in 2-3 approaches in order to remove dirt and harmful components from it as much as possible, as well as make it very tender: after all, in comparison with veal, it is quite tough.

• Pour cold water over the beef heart and leave for 3-4 hours. After that, change the water and leave it again, but for 1.5-2 hours.
• Rinse off the offal and set it on a paper towel while the water boils in a large saucepan. As soon as the water (already with the heart in it) comes to a boil again, drain it and fill the pan with a new portion of water.
• After a new boil, cook the beef heart for 3-4 hours on medium power under the lid, periodically removing the foam that appears from the surface.

As for the salt, it is usually added in 45-60 minutes. before the end of cooking, however, in the case of a beef heart prepared for salad, you do not need to do this at all if it is subsequently filled with sauce or marinade.

The beef heart itself is a very satisfying product, therefore it does not require the addition of heavy ingredients. The simplest combination assumes the presence of onions and oil (or mayonnaise) for dressing. This is something that you can whip up for a hearty dinner or for the arrival of guests. But if there is an opportunity to conjure up a little in the kitchen, add spicy carrots, spices, chicken eggs: no less traditional, but delicious set.

Compound:

• Beef hearts - 500 g
• Raw carrots - 2 pcs.
• Bulb - 1 pc.
• Chicken eggs - 2 pcs.
• Mayonnaise - 2 tablespoons
• Olive oil - for sautéing
• Ground black pepper - 1 tsp
• Salt, sugar - to taste
• Apple cider vinegar - 1 tablespoon

Preparation:

Offal salad with pickled onions and olives

If you are cooking according to this recipe for a festive table, take the advice of professionals and do not mix all the ingredients in a common bowl: lay them in layers in the shape of a heart on a flat dish covered with lettuce leaves. Just do not forget to smear each layer (including the top one) with sour cream.

Compound:

• Beef hearts - 400 g
• Bulb - 1 pc.
• Pitted green olives - 250 g
• Large fleshy tomatoes - 2 pcs.
• Parsley - a bunch
• Leaf lettuce - bunch
• Sour cream - 2 tablespoons
• Medium hard cheese - 100 g
• Apple cider vinegar - 2 tablespoons
• Sugar - 1 tablespoon
• Spices to taste

Preparation:

1. First you need to work with the onion: peel it and cut it into half rings, put it in water (200 ml), add salt and sugar, bring to a boil. After that, immediately turn off the burner, but do not remove the container from the heat (for owners of gas stoves, reduce the heat to minimum), add apple cider vinegar and cover with a lid. Approximate marinating time: 25-30 minutes.
2. While the onions are pickling, take care of the hearts: peel them of films, rinse, dry with paper towels, cut into small cubes (about 2 * 2 cm). Wash the tomatoes and scald with boiling water, then peel and chop. Olives can be cut in half or left as they are. Tear a bunch of parsley with your hands.
3. Cover a large flat dish with lettuce around the circumference. In a separate bowl, combine pickled onions, beef hearts, olives, tomatoes and parsley. Season with sour cream and grated cheese, season with spices, stir, put on a prepared flat dish.

This salad does not require any additions, however, you can make a side dish for it in the form of a mixture of brown, golden and wild rice, boiled with a little saffron or dry garlic.

Diet appetizer with pickled cucumber

The appeal of this recipe lies in the fact that it is great for those who follow their figure and try to avoid excess fat, even in the form of a salad dressing. The most "high-calorie" ingredient here is beef heart, and it is also the most satisfying. The rest of the ingredients only set off its taste and add notes of freshness. If desired, the pickled cucumber can be replaced with a fresh one.

Compound:

• Beef hearts - 600 g
• Pickled cucumbers - 5 pcs.
• Dill - bunch
• Green onion feather - bunch
• Soy sauce - 2 tablespoons
• Bulgarian red pepper - 1 pc.

Preparation:

1. In a bowl, combine soy sauce and chopped dill, and put half of the beef heart, peeled and cut into strips, in a bowl. Leave it on for 15-20 minutes to soak in the sauce.
2. Chop the onion feather separately, cut the peppers and cucumbers into strips longitudinally, cut the rest of the beef hearts into the same thin bars.
3. Combine all the ingredients in a salad bowl, stir.

This salad can be a great addition to any side dish. And if you want to make it an independent dish, add 200 g of stewed white cabbage to the specified number of components - this will increase its nutritional value.

Spicy salad with ginger and sesame seeds

Such recipes are typical of the cuisine of Eastern countries and often complement simple side dishes like soba or rice noodles, since the brightest taste spot is the salad.

Compound:

• Boiled beef hearts - 300 g
• Canned ginger - 100 g
• Large fresh cucumber - 1 pc.
• Carrots - 1 pc.
• Sweet pepper - 1 pc.
• Sesame seed - 1 tablespoon
• Greens, spices - to taste
• Apple cider vinegar - 1 tsp
• Soy sauce - 1 tablespoon

Preparation:

1. Cut the boiled beef heart into thick slices, arrange on the wire rack and bake in a hot (200 degrees) oven for 5-7 minutes.
2. While this is happening, combine the vinegar and soy sauce in a small cup and add any spices. Chop carrots and bell peppers into thin and long strips, disassemble the ginger into plates, if necessary, turn them into strips. Core with seeds from cucumbers, cut into slices and split in half.
3. Combine beef hearts, carrots, peppers and cucumbers in a salad bowl, put in portions over the dishes. Add chopped herbs on top, fluff with a fork, stirring the ingredients slightly. Drizzle with dressing and garnish with sesame seeds.

In conclusion, it should be noted that the correct choice of beef heart and its subsequent preparation is the main factor in the success of the future salad. Make sure that the offal does not have a gray coating and stains that signal rot. The correct healthy color is dark red. And the boiling of the beef heart, even with subsequent baking or roasting, should take place in at least 2 waters.