Ingredients
-
To cook the heart:
-
700 g of Pork heart
-
1 Onion
-
1 Bay leaf
-
3 Pimento
-
1 Carrot
-
1 Celery ribOr, celery root
-
10 peppercorns Black pepper whole
-
To make the salad:
-
3 Egg(s)
-
1 OnionMedium onion
-
1/2 bunch of Parsley leaves
-
1 Pickled cucumber
-
to taste Salt
-
to taste Grounded black pepper
-
Onion Marinade:
-
1 tsp. of Sugar white
-
5 tsp. of White wine vinegar 5%
-
100 ml of Water
Directions
Let’s work with another superfood, the heart. Why is it a superfood? Well, because the heart is a perfect source of protein and the best multivitamin, containing the B group vitamins, plus A, E, C, iron, magnesium, iodine, selenium, etc. It makes sense because we need all these things for the heart to work, ours included.
You can use beef or pork heart in this salad. I will use pork heart. The presence of mayonnaise in this salad shouldn’t bother you because we use mayonnaise of our own making based on avocado oil or extra virgin olive oil. You can also dress the salad with avocado mayonnaise if you prefer.
If you use the pickles of your own pickling/natural fermentation with live bacteria, this salad will also make an excellent probiotic product.
Bon Appétit!
Today's visits: 1.
Steps
1
Done
|
BOIL THE HEARTFirst, it is necessary to clean the heart, cutting out all the vessels, membranes, streaks and other dense parts. Also, in the vessels, there can be blood clots, so simply wash them out under running water. Place the heart in a bowl, fill it with fresh water and let it stand for at least 1 hour or longer in the fridge. If you are in a rush, you can skip the soaking. For the heart, unlike the kidneys, this step is not critical. |
2
Done
|
MARINATING ONIONSWhile the heart is cooking, marinate the onions. To do this, cut the onions into thin half rings. For the marinade, mix all the ingredients until the sugar is completely dissolved. Immerse onions in the marinade and let stand for at least one hour. |
3
Done
|
MAKING THE SALADBoil the eggs to a hard boil, then cool and chop them coarsely. Then, slice the boiled and cooled heart. Slice the pickles into quarter rings and finely chop the parsley. Next, take the onions out of the marinade and squeeze them out. |