The pig’s heart is made up entirely of muscle and does not contain fat. Therefore, nutritionists recommend using it to people who follow a diet and lead a healthy lifestyle. Many gourmets agree that it is best to cook a salad from a pork heart. We offer you to prepare delicious snacks according to the best recipes.

Economical salad, for the preparation of which requires a minimum of products. It is prepared very quickly and is suitable for daily use.

• pork heart - 550 g;
• vinegar - 100 ml;
• onion - 2 pcs.;
• salt - 2 tsp;
• sugar - 6 tsp;
• ground black pepper - 0.5 tsp;
• green peas - a can, canned;
• water - 200 ml;
• mayonnaise - 160 ml;
• sugar - 4 tsp.

Cooking:

1. Add salt and ground pepper. Place the heart. When the offal becomes soft, drain and cool.
2. Onions will need thin half rings. Sweeten. Sprinkle with salt and pour vinegar. Mix. Pour water and set aside for an hour.
3. Thin the offal into thin strips. Drain the onion and mix with the heart. Drain the marinade from the peas and add to the salad.
4. Sprinkle with salt and pepper as needed. Pour mayonnaise. Mix. Insist half an hour.

Pig heart is a universal product that blends perfectly with many products and pickles are no exception. The main thing is to choose quality products for cooking.

When buying an offal, pay attention to color - this is the main indicator of freshness. The heart should be resilient with a dark red color without plaque and spots.

Ingredients:

• salt;
• pork heart - 1 pc.;
• sugar - 0.2 tsp;
• pickled cucumber - 1 pc.;
• onion - 1 pc.;
• table vinegar - 1 tbsp. a spoon;
• mayonnaise;
• egg - 2 pcs.

Cooking:

1. Boil offal in brackish water. Cook for at least two hours. In the process, remove the foam that forms on the surface with a spoon.
2. Drain and cool offal. Remove films, grease, blood vessels and hard tubes. Grind. For cooking, cubes or straws are suitable.
3. Chop the onion. Sprinkle the resulting half rings with sugar. Salt and pour vinegar. Stir and set aside for a quarter of an hour.
4. Peel and chop the boiled eggs into cubes. If the cucumber has a thick skin, then it must be cut. Dice the vegetable.
5. To the heart send eggs, cucumber and onions, from which the marinade was previously drained. Pour mayonnaise. Salt and mix. To make the pork heart appetizer with pickles tastier, we recommend keeping it in the refrigerator for an hour.

A salad that will captivate housewives with ease of preparation, and men with taste and satiety.

The composition of the components:

• pork heart - 320 g;
• mayonnaise - 2 tbsp. spoons;
• onion - 1 pc.;
• salt;
• korean carrot - 120 g;
• hard cheese - 160 g.

Cooking:

1. Cook offal. Cool and chop. It will be tastier if you get straws. Add Korean carrots.
2. Grate the cheese with a grater. Chop the onion, you should get rings. Mix with offal. Pour in mayonnaise, salt and mix.

Pork heart appetizer with mushrooms

Appetizer is suitable for connoisseurs of mushroom dishes. It is prepared quickly and is perfect for the holiday.

Ingredients:

• carrot;
• salt;
• greenery;
• pork heart - 430 g;
• champignons - 170 g;
• walnuts;
• black pepper;
• olive oil;
• pickled cucumbers - 2 pcs.;
• pepper - 3 peas;
• cheese - 60 g;
• lavrushka
• mayonnaise.

Cooking:

1. It takes about three hours to boil offal. Cool the finished product and grind it.
2. Chop mushrooms. Place in a pan, fry until golden brown. Cool.
3. Carrots will need plates, onions - cubes. Place in a pan, add oil and fry.
4. Cut into strips cucumbers and cheese.
5. All products mix, salt. Sprinkle with pepper. Add the lavrushka and peppercorns. Pour in mayonnaise and mix.

With mushrooms and cheese

The pork heart has long been appreciated in cooking. This truly versatile product combines with almost all ingredients. Mushrooms give the appetizer an amazing aroma and harmoniously add offal.

Ingredients:

• pickled cucumbers - 4 pcs.;
• cheese - 75 g;
• greenery;
• canned champignons - a can;
• egg - 5 pcs. boiled;
• boiled pork heart - 550 g;
• green peas - 0.5 cans;
• mayonnaise.

Cooking:

1. Cut offal offal into strips and place on dish. Salt and grease with mayonnaise.
2. Put the mushrooms in the next layer and sprinkle with chopped eggs. Spread with mayonnaise.
3. Sprinkle with peas and put a layer of grated cheese. Garnish with greens.

Unusual recipe with pigtail cheese

The original taste appetizer will conquer from the first second, and you will want to cook it again and again. With this dish you will surprise guests who will appreciate your culinary talent.

Ingredients:

• mustard - 1.5 tsp;
• mayonnaise;
• pork heart - 850 g;
• lettuce leaves;
• cheese "pigtail" - 260 g;
• salt;
• egg - 2 pcs. boiled.

Cooking:

1. Boil offal in brackish water. Slice. The shape will need a straw.
2. Distribute smoked cheese into fibers and grind. Mix with the heart.
3. Pour in mayonnaise. Place mustard. Stir and insist a quarter of an hour.
4. Put lettuce leaves on the dish and arrange the salad in the form of a nest. In the center, make a deepening and pour some mayonnaise.
5. Cut the eggs into slices. Each wrap with lettuce leaf and place in the recess.

Delicious pork heart salad with prunes

An appetizer will help diversify your diet. Having a high nutritional value, it can serve as a main course. The originality of the dish gives the sweetness of dried fruits, which are ideally combined with offal.

Ingredients:

• pepper;
• lemon juice - 2 tbsp. spoons;
• salad onions - 1 pc.;
• tomato - 3 pcs.;
• salt;
• olive oil;
• pork heart - 550 g;
• greenery;
• prunes - 120 g.

Cooking:

1. Cook offal. Cool and grind. Need a straw.
2. Chop the onion. Tomatoes cut into large pieces. Chop greens. Chop dried fruit.
3. Stir foods. Pour in oil. Sprinkle with pepper. Pour in lemon juice. Mix.

How to cook pork heart for salad

To make the appetizer delicious, you must properly boil the offal.

Ingredients:

• salt;
• pork heart - 550 g;
• water - 950 ml.

Cooking:

1. In washed offal, cut off blood clots, fat and blood vessels.
2. You can boil whole. If you want to reduce cooking time, then cut into pieces.
3. The whole offal is cooked for about two hours, sliced \u200b\u200b- about an hour. Remove and rinse the pan.
4. Again, fill the heart with water, and boil for half an hour.

Offal from poultry and livestock are less popular than the main parts: chest, thigh, back, etc. However, they are no less useful, especially in the iron content needed by the circulatory system. In addition, they are often less caloric, and therefore recommended for diet. Beef heart is a good option for salads, main dishes and casseroles.

How to prepare it for work and what you can think of in haste?

The main difficulty in working with this by-product is the multi-stage preparation of it. Professionals advise boiling a beef heart in 2-3 approaches, in order to remove dirt and harmful components from it as much as possible, and also make it very tender: in fact, in comparison with a calf, it is quite tough.

• Fill the beef heart with cold water and leave for 3-4 hours. After that, change the water and leave it again, but for 1.5-2 hours.
• Rinse offal, leave it on a paper towel until water boils in a large pan. As soon as the water (already with the heart in it) reaches the 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 at medium power under the lid, periodically removing the emerging foam from the surface.

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

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

Structure:

• Beef Hearts - 500 g
• Raw carrots - 2 pcs.
• Onion - 1 pc.
• Chicken eggs - 2 pcs.
• Mayonnaise - 2 tbsp.
• Olive oil - for passivation
• Ground black pepper - 1 tsp
• Salt, sugar - to taste
• Apple cider vinegar - 1 tablespoon

Cooking:

Offal salad with pickled onions and olives

If you are cooking according to this recipe for a festive table, use 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 coat each layer (including the top) with sour cream.

Structure:

• Beef Hearts - 400 g
• Onion - 1 pc.
• Green pitted olives - 250 g
• Large meaty tomatoes - 2 pcs.
• Parsley - bunch
• Leaf lettuce - bunch
• Sour cream - 2 tablespoons
• Medium Hard Cheese - 100 g
• Apple cider vinegar - 2 tbsp.
• Sugar - 1 tbsp
• Spices to taste

Cooking:

1. First you need to work with the onion: peel it and cut into half rings, put 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 fire (to the owners of gas stoves - reduce the fire to a minimum), add apple cider vinegar and cover with a lid. Estimated pickling time: 25-30 minutes.
2. While the onion is pickled, take care of the hearts: peel them of the films, rinse, dry with paper towels, cut into small cubes (about 2 * 2 cm). Wash the tomatoes and scald with boiling water, then strip the peels and chop. Olives can be cut in half, or can be left intact. Tear a bunch of parsley with your hands.
3. Cover a large, flat dish with a lettuce leaf. Combine the pickled onions, beef hearts, olives, tomatoes and parsley in a separate bowl. Season with sour cream and grated cheese, season with spices, mix, put on a prepared flat dish.

This salad does not require additions, but you can make a side dish to it in the form of a mixture of brown, golden and wild rice, boiled with a small amount of saffron or dried garlic.

Dietary Pickle Appetizer

The attractiveness 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 salad dressings. The most “high-calorie" ingredient here is a beef heart, and it is the most satisfying. The remaining components only set off its taste and make notes of freshness. If desired, pickled cucumber can be replaced with fresh.

Structure:

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

Cooking:

1. In a bowl, combine soy sauce and chopped dill, put half of the beef heart peeled and cut into strips. Leave on for 15-20 minutes to soak it in the sauce.
2. Separately chop the onion feather, chop the pepper and cucumbers lengthwise with straws, cut the rest of the beef hearts with the same thin bars.
3. Combine all the ingredients in a salad bowl, mix.

Such a 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 amount of components - this will increase its nutritional value.

Spicy salad with ginger and sesame seeds

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

Structure:

• 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

Cooking:

1. Cut the boiled beef heart into thick slices, put on a wire rack and bake in a hot (200 degrees) oven for 5-7 minutes.
2. While this happens, mix vinegar and soy sauce in a small cup, add any spices. Chop carrots and bell peppers with thin and long strips, disassemble ginger into plates, and if necessary turn them into straws. Remove the seed core from the cucumbers, cut into circles and cut in half.
3. Combine beef hearts, carrots, peppers and cucumbers in a salad bowl, put in portions on dishes. Add chopped greens on top, fluff with a fork, slightly mixing the components. Sprinkle with dressing and garnish with sesame seeds.

In conclusion, it should be noted that the right 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 indicate rotting. The correct healthy color is dark red. And the cooking of a beef heart, even with subsequent baking or frying, should occur in at least 2 waters.

Offal is not only a standard liver or an exquisite tongue. Very tasty (and, by the way, useful) dishes that include the heart. If you haven’t cooked anything with such a component, try to start with a salad, you can take one of those that we offer; if you want to change something in it - do not be shy, improve and complement the dish. Cooking only welcomes the creative insights of the cook.

Heart with onion and sweet pepper

This offal has its own, well-defined (although perhaps unusual) taste. Therefore, even the simplest pig - with vegetables, for example - will be tasty without any intricate additional ingredients. Sweet Crimean onions are taken (a large juicy head), cut into half rings and pickled in a fill made of equal volumes of water and vinegar with a pinch of sugar, salt and ground pepper. After a couple of minutes, a straw of two bell peppers is added to it. After about five minutes, the pickled vegetables are filtered off and mixed with cubes of a cooked heart (about a third of a kilogram). Chopped garlic clove and chopped dill with parsley are added to the salad. For dressing, mayonnaise (two parts) and grain mustard (1 part) are mixed.

Cordis

Very from the heart of a pork with pickled onions and the same cucumbers. A pound of offal is cooked in water with the addition of parsley, thyme and peppers (allspice and black peas). Half a large onion is chopped with quarters of ringlets and marinated for five minutes in diluted vinegar with spices. Pickled cucumbers (four things, medium size), heart and two hundred grams of cheese are cut into strips, combined with pressed onions, pepper and seasoned with mayonnaise.

Corn Heart Salad

For it, the main ingredient is boiled. Since the heart is usually small, take two. In another bowl, five eggs are boiled hard-boiled. A small onion is chopped finely - it will also go to a salad with a pork heart. The recipe requires the onion to fry until golden. A bunch of onion-feather is chopped into small rings. Liquid is drained from a 250-gram can of corn. Two pickled cucumbers, a heart and eggs are chopped approximately the same way, mixed with corn and onions, seasoned with mayonnaise and spices - and the dish is brought to the table.

"Walnut Delight"

Very spicy and with a pig heart! The recipe recommends taking two standard by-products of two hundred grams of walnut kernels and as much good cheese. Hearts are boiled, cleaned and chopped into cubes. Nuts are crushed, but not crumbs, but rather large. Cheese is rubbed on the largest grater. The salad is seasoned with mayonnaise, salt and spices and for an hour goes to the bottom of the refrigerator - insist.

Beetroot salad

The heart is cooked in one saucepan, the beets of the same size in another. Offal crumbles in small cubes. Beetroot can be grated or chopped coarsely like a heart. Now the mushrooms. You can put pickled ones (small sprinkle whole), you can chop champignons and fry them in vegetable oil. Two fresh cucumbers are cut like a heart. Onion - quarters of rings. If desired, you can add a little garlic. And for dressing, sour cream with mayonnaise is used (usually in equal parts, but if you like mayonnaise more, increase its share). Even better is a salad made from pork heart with pickled onions: it must be scalded quickly with boiling water and left for five minutes in lemon juice.

Potato and mushroom salad

Very satisfying, quite suitable as an independent dish. Four large potatoes are boiled and cut into small cubes. Five steep eggs are separated: squirrels rub coarsely, yolks - into another vessel - finely. A third of a kilogram of honey mushrooms are filtered off from the marinade. It remains to collect the salad. Pork heart with mushrooms, layered with potatoes; offal comes first. The upper layer is made of eggs: first, proteins are poured, on them - yolks. Each layer, except for the egg, is smeared with mayonnaise and slightly pepper.

Korean carrot dish

Another salad made from pork heart with pickled onions, which emphasizes the taste of half a kilo of offal, is cooked, everything superfluous is removed from it, and clean meat is cut with sticks. Onion, chopped into strips, soaked in vinegar with water; for harmony, a pinch of Korean seasoning is poured into it. After a few minutes, it is slightly squeezed out, mixed with Korean carrots and heart; salad seasoned with vegetable oil. If it seems that not enough sharpness - seasonings are added.

Warm salad with crackers

Quite an unusual and delicious pork heart salad! Naturally, it is cooked, and in addition to traditional laurel and peppercorns, a couple of cloves of garlic (whole) are added to the water. Now cut: bell pepper (three different colors), carrot, peeled tomato and onion. All this is fried in vegetable oil, moreover, quickly and separately. Cubes of bread are dried in the oven; when they are a little dry, they need to be dipped in garlic juice and only then dried. All components are gently mixed, seasoned with pepper, mayonnaise and salt - and the treat is immediately rushed to the eaters until the crackers are wet. If you want to cook a salad of pork heart according to this recipe in large quantities, add croutons before serving.

Step 1: boil a pork heart.

Divide the heart into halves, rinse off the remnants of clotted blood. It is also necessary to cut out the vessels and trachea, since during the heat treatment they will become stiff and will not work at all in order to add them to the salad.
Place the offal in the pan, fill with water, add bay leaf and allspice, put on the stove and cook for 30-40 minutes   after boiling, removing the foam. Then replace the water and cook more 35-45 minutes   until ready.
Remove the boiled pork heart from the pan, cool and chop the flesh with a straw of medium thickness.

Step 2: pickle the onion.

While the heart is boiling, you can also pickle onions in time. To do this, peel the vegetables from the husks, divide into halves and cut into half rings. Then put them in a deep plate with prepared marinade. Why mix vinegar, water, salt and sugar. Leave the onion slices in this mixture on 1 hour, that is, about as much as you still have to cook a heart. During this time, the vegetable will be properly pickled and gain so much beloved by many a peculiar island taste.

Step 3: mix the salad with the heart and pickled onions.

Once all the ingredients have been prepared, mix them in one bowl. Do not forget to squeeze the onion a little from the marinade so that excess vinegar does not get into the salad. Season with mayonnaise, add salt and black pepper to taste, mix well and serve the finished dish to the table.

Step 4: serve the salad with the heart and pickled onions.

Serve the salad with the heart and pickled onions on the table, putting it in a separate bowl and sprinkling on top with a small amount of chopped greens. It is good both as an addition to the main course and as a savory snack. Therefore, eat and serve it as you like, but it will always go away with a bang, especially if you put a plate with pieces of plain black bread next to it.
Bon Appetit!

Often grated fresh carrots are also added to this salad.

You can cook pickled onions according to the recipe that you like best, or you can use a ready-made product if you had it stocked for the winter, for example. Purchased pickled onions also work.

You can cook a salad with a heart and pickled onions without herbs, it is optional here.

And with this salad marinated gherkins are perfectly combined.

   Calories: Not Specified
   Cooking time: Not indicated

Not all recipes can be called festive, of course, if we prepare salads or appetizers from seafood, different varieties of meat or fish, then they will look good on the banquet table. But what, if the holidays are over, but you want to please your family with a tasty and simple dish? To do this, there are many recipes for unpretentious, but no less tasty dishes, such as a heart salad with pickled onions.
The salad will decorate your dinner or Sunday family dinner. It is not difficult to cook it, you only need to boil the heart first. Like any other offal, the heart is cooked for a very long time, approximately 2-2.5 hours, and if it is a beef heart, then more. By the way, to make a salad you can buy any heart: pork, beef or chicken. Choose to your taste, given that the chicken hearts will be boiled the fastest, and the beef will be the longest.
  In order to properly boil the heart, remember, you need to put it in cold water, and the first broth must be drained. You need to cook on low heat, with the addition of salt, pepper, bay leaf, you can put a whole onion in the husk, it will give the heart a little smoked taste.
  The main salad feature will be pickled onions. To do this, we will prepare the marinade and fill it with finely chopped onion for half an hour, during which time excess bitterness will leave it and the onion will be saturated with the aroma of spices.
  You can fill the salad with store-bought mayonnaise, preferably with a delicate, delicate type, or you can cook it yourself.
  Lettuce is stored in the refrigerator under a closed lid for no more than 24 hours.

Ingredients:
- heart - 600-700 g,
- onions - 1 pc.,
- fresh carrot fruit - 1 pc.,
- a bunch of green parsley - 1 pc.,
- salt
- mayonnaise - 2 tbsp. l.,
- cold boiled water - 100 ml,
- granulated sugar - 1 tsp.,
- table vinegar 9% - 2-3 tbsp. l.,
- pepper, spices.

Step by step recipe with photo:

  Boil the heart in the broth with spices. Cool and cut it into thin sticks.

  Peel the onions and cut into thin half rings.
  We prepare the marinade, for this we mix water with vinegar, add salt, sugar and spices. Pour the marinade onion for 30 minutes.

  Grate peeled carrots on a grater for Korean carrots or chop with a thin straw.




  We wash fresh herbs, dry and cut very finely.

  We spread the pickled onions (first you need to squeeze it from the marinade).

  Dress salad with mayonnaise. To taste, salt, pepper and put in a cold place for 15-20 minutes so that the salad is infused. Beautiful and original on any table will become