Beef heart salad with pickles and onions

Step-by-step cooking

1. Step 1:

   

   How to make a beef heart salad with pickles and onions? The products necessary for the preparation of the recipe. Beef heart should be boiled in salted water for 2-2.5 hours until cooked, and then removed from the pan and cooled. Cut off all the fat, cartilage, etc. from the heart. Boil the carrots until tender, hard-boiled eggs and cool, peel.

2. Step 2:

   

   Pour the walnuts into a dry hot frying pan and fry over low heat, stirring, until golden brown, cool.

3. Step 3:

   

   In the same frying pan, fry the onion cut into small cubes until golden brown, cool.

4. Step 4:

   

   Prepare the dressing from sour cream and the following ingredients: ready-made mustard, wine vinegar, salt, ground black pepper.

5. Step 5:

   

   Cut the heart into small cubes.

7. Step 6:

   

   Also cut the pickled cucumbers, grate the egg whites and yolks separately on a coarse grater.

8. Step 7:

   

   Grate carrots on a coarse grater, chop walnuts finely.

9. Step 8:

   

   We take the dish and begin to form the future salad. Put the heart in the first layer, lubricate with dressing, put a layer of onion on top.

10. Step 9:

    

    Then there are the following layers: cucumbers-dressing-nuts-carrots-dressing-yolks-whites. Set aside some carrots for the heart decoration.

11. Step 10:

    

    Carefully place a heart of grated carrots on top of the finished salad (you can use the appropriate cookie cutter). Since the salad is white on top, I additionally decorated it with dill and carrot flowers. So the salad is ready! Treat yourself and your loved one or family and guests!