Not everyone decides to cook salads with offal. The fact is that salads with offal, unlike meat salads, have a different consistency. For example, a salad with liver will clearly differ from a salad with beef. At the same time, both types of salads turn out delicious, if they are properly prepared.
Not all by-products combine well with the range of salad products that we are used to using. Therefore, in terms of experiments with offal and vegetables, fruits and dressings should be more careful. It is better to stick to proven recipes that will help you create a delicious salad.
Let’s tell you how to make a salad of hearts.
Ingredients for salad with hearts:
- Chicken acorns – 500 g;
- Water;
- Salt – ½ tsp;
- Black pepper – 10 pcs;
- Sweet pepper – 4 pieces;
- Laurel leaf – 1 pc;
- Onion – 1 pc;
- Vegetable oil – 5 tbsp;
- Apple cider vinegar – 2 tbsp;
- Soy sauce – 1 tbsp;
- Black pepper;
- Coriander – 1 tsp;
- Sugar – 1 tsp;
- Dill – a bunch.
Preparation of salad with hearts:
Rinse the hearts in water, put them in boiling water. Pour salt into the water, cook for 50 minutes under a lid. Periodically remove the foam from the surface.
Pour to the hearts of black pepper peas and add bay leaf. Cook for another 10 minutes under the lid, and then take out and cool down.
Cut quarter rings of onions
.
Cut the hearts into small pieces and put them with the onions. Mix in a separate bowl vegetable oil, apple cider vinegar, soy sauce, black pepper, coriander and sugar.
Pour this sauce over the onions and hearts and stir. Chop dill and sprinkle it over the salad.
It remains to leave the salad in the refrigerator under a food film for an hour.
It turns out to be a simple salad of several components.
