Salad with chicken hearts

4 servings

15 minutes

Salad with chicken hearts is a gastronomic symphony where the tenderness of offal combines with bright Eastern notes. Chicken hearts processed with cognac and narsharab acquire a rich flavor with a hint of caramel sweetness. Red onion adds spiciness, while cherry tomatoes and pomegranate seeds bring freshness and juiciness. The author's dressing based on balsamic vinegar and olive oil unites the ingredients into a harmonious whole. This salad is not just a dish but a small work of art that combines different textures and flavors. It is perfect for both a light dinner and a festive table, delighting gourmets with its exquisite aroma and rich taste nuances.

Energy value per serving

• Calories: 289
• Proteins: 8.9g
• Fats: 21.9g
• Carbohydrates: 9.8g

Ingredients

• Chicken hearts: 200 g
• Pomegranate seeds: 30 g
• Mixed salad leaves: 120 g
• Red onion: 50 g
• Cherry tomatoes: 100 g
• Cognac: 30 ml
• Garlic: 1 clove
• Butter: 20 g
• Vegetable oil: 20 ml
• Narsharab sauce: 30 ml
• Balsamic vinegar: 10 ml
• Olive oil: 30 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Slice the red onion into thin strips and cut the cherry tomatoes in half.

   Required ingredients:

   • Red onion: 50 g
   • Cherry tomatoes: 100 g

3. Clean the chicken hearts from fat and membranes.

   Required ingredients:

   • Chicken hearts: 200 g

4. Chop the garlic very finely.

   Required ingredients:

   • Garlic: 1 clove

5. Heat vegetable and butter in a pan and sauté the garlic until a strong aroma appears, about 30 seconds.

   Required ingredients:

   • Vegetable oil: 20 ml
   • Butter: 20 g
   • Garlic: 1 clove

6. Add the hearts and sauté, stirring, until the color changes. Add salt.

   Required ingredients:

   • Chicken hearts: 200 g
   • Salt:  to taste

7. Pour in the cognac and fry for another 2 minutes. Then transfer the hearts to a clean dish and cover with foil to keep them warm.

   Required ingredients:

   • Cognac: 30 ml

8. Pour narsharab into the pan where the hearts were fried, mix, and bring to a boil. Then transfer the contents of the pan to a deep bowl.

   Required ingredients:

   • Narsharab sauce: 30 ml

9. Add balsamic vinegar to the bowl and whisk while slowly pouring in olive oil. Taste the sauce and add salt and pepper to your liking.

   Required ingredients:

   • Balsamic vinegar: 10 ml
   • Olive oil: 30 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

10. Mix the resulting dressing with salad leaves, onion, and cherry tomatoes.

    Required ingredients:

    • Mixed salad leaves: 120 g
    • Red onion: 50 g
    • Cherry tomatoes: 100 g

11. Place the salad on a plate, top with chicken hearts, garnish with pomegranate seeds, and serve immediately.

    Required ingredients:

    • Chicken hearts: 200 g
    • Pomegranate seeds: 30 g