How to cook and serve a salad of pork heart

When the holidays are approaching, all attentive and diligent mistresses start to come up with a menu. What to cook? How to file? How expensive will it cost? But now all this can be learned very simply: it is enough to go on the Internet or look through the book on housekeeping. In this article you, dear housewives, will learn how to prepare a salad from the pig heart, which will become the real decoration of your festive table and will be able to earn the honorary title of your favorite dish among your guests and your home.

For the preparation of one of the many types of salad from the pig heart, not many products are needed, namely:

• Carrots - 0,5 kg;
• Salt - one teaspoon;
• Mayonnaise - 4 tablespoons;
• Pork heart - 400 g;
• Onions - 2 pcs. medium size;
• Sunflower oil - 100 ml;
• Black ground pepper - one teaspoon.

This salad of pork heart is designed for two servings. Preparation time is half an hour.

First, boil the heart in salted water, put into a plate to cool. While cooling, peel the carrots and cut it with straws or rub on a large grater. Onion is also worth peeling and cutting into small cubes. Then fry onion on sunflower oil until golden brown. In a separate frying pan fry the carrots. Onions and carrots let cool. Now cut the pork heart into thin strips. Next, we will spread the salad. He will be served in special kremankah. Lay the first layer of onion, then half of the chopped heart. This layer should be watered abundantly with mayonnaise and a little salt. Spread half the carrot and again put the remaining half of the heart, watering mayonnaise. Last put the carrots. A ready salad of pork heart can be decorated with several leaves of parsley. Now the dish can be served to the table or give it a little more time to stand in the refrigerator, so that all layers are well soaked with mayonnaise.

The same salad of pork heart can be cooked a little differently. Make one layer in the middle of crispy canned cucumbers. They should give some sourness and piquancy, but then do not add too much mayonnaise.

You can also cook not only a salad from the heart of a pork, but also from a chicken heart, beef and turkey hearts, which will also be very tasty. And maybe even useful. You can see the end result of the dish from the heart of a pig, the photo of which is given below.

Having served this salad for the holiday, you will please your guests with an exquisite taste, and you will spend no more than half an hour preparing it. And one more plus of this salad is the minimum amount of expenses.

To make the salad even more nutritious and can be served no longer as an appetizer, but as a main course, you can add a few more ingredients. Boil six potatoes, for all the same two servings. Cut the potatoes into cubes of medium size. Then you need to fry this potato on low heat, so that it becomes brown and crunchy. Now lay this layer after the carrot in the middle and pour mayonnaise. This version of salad can be used both for snacks, and be the main dish to the festive table.