Salad with pancake and heart
6 servings
60 minutes
Salad with pancake and heart is an unusual and exquisite dish of European cuisine that combines the tenderness of offal with the spiciness of pancakes. Turkey heart, simmered in aromatic broth for a long time, acquires a soft texture and rich flavor. Pancakes made with mustard and spices add zest to the dish. Vegetables lightly stewed with beet greens add freshness and a slight tang, while natural yogurt or sour cream with olive oil harmoniously connect the components. This salad is not just an appetizer but a standalone gastronomic discovery that combines traditional cooking techniques with original presentation. It suits both special occasions and cozy family lunches, surprising with depth of flavors and richness of textures.
1
Cut the heart into 4 pieces, clean it from veins, and boil in salted water for 1 hour (beef heart can be used, but the boiling time will be significantly increased).
- Turkey heart: 4 pieces
- Salt: to taste
2
For pancakes, knead the dough from 1 egg, sour milk (or kefir), flour, a pinch of salt, and yeast. Add mustard and spices to your liking (I added khmeli-suneli and crushed dried dill with crushed dry dill flowers). Bake thin pancakes. It is preferable not to brown them. No more than 5 pancakes will go into the salad.
- Chicken egg: 4 pieces
- Sour milk: 100 ml
- Wheat flour: 120 g
- Dry yeast: 10 g
- Salt: to taste
- Mustard: 0.5 teaspoon
- Khmeli-suneli: 0.5 teaspoon
- Dried dill: 0.5 teaspoon
3
Boil 3 eggs hard.
- Chicken egg: 4 pieces
4
Chop the vegetables: grate the carrot coarsely; slice the onion into thin half-rings; cut the pepper into 4 pieces and thin strips. Mix everything, add salt, pour with vinegar, mix again and let sit for 5-10 minutes. Then drain the excess vinegar. For beet greens: separate the leaves from the stems. Chop the leaves coarsely. Slice the stems very thinly, separating any particularly large fibers. Sauté the vegetables and greens in vegetable oil over low heat with a lid on for 10 minutes. You can add a bit of hot pepper. The vegetables should not be fried! Just bring them to softness.
- Carrot: 1 piece
- Onion: 1 g
- Sweet pepper: 1 piece
- Apple cider vinegar: 3 tablespoons
- Salt: to taste
- Beet tops: 8 stems
- Olive oil: 1 tablespoon
5
Combine the ingredients. Grate the eggs on a coarse grater (or use an egg slicer). Cut the heart into small cubes. Cut the pancakes in half and slice them into strips (be careful not to let the pancake noodles stick together). Add the cooled vegetables.
- Chicken egg: 4 pieces
- Turkey heart: 4 pieces
6
Dressing - salt sour natural yogurt or sour cream, add olive oil, and whisk with a spoon. Dress the salad.
- Natural yoghurt: 100 ml
- Salt: to taste
- Olive oil: 1 tablespoon