Beef heart salad with prunes
4 servings
20 minutes
Beef heart salad with prunes is a refined dish of Russian cuisine that combines the rich meaty flavor with the gentle sweetness of dried fruits. Despite its density, beef heart becomes surprisingly tender after prolonged boiling, while prunes add subtle caramel notes. Pine nuts provide a light crunch and nutty undertone, and fried onions reveal their natural sweet aroma. Dressed with mayonnaise, the salad acquires a delicate texture, and salt emphasizes its complex flavor balance. This dish is perfect as an appetizer on a festive table or as an unusual option for a daily dinner. It is especially valued for its richness and nutritional value, as well as for the harmonious combination of flavors where meat, nuts, and dried fruits create a gastronomic masterpiece.
1
Wash the heart, clean it from membranes, boil for 2 hours. Cut the cooled heart into strips.
- Beef heart: 300 g
2
Roast pine nuts in a dry pan until a pleasant aroma arises.
- Pine nuts: 70 g
3
Slice the onion into half rings and sauté in vegetable oil until soft (in the same pan where you roasted the pine nuts).
- Red onion: 2 pieces
- Vegetable oil: 1 tablespoon
4
Wash the prunes and cut them into strips while the onion is frying.
- Prunes: 200 g
5
Combine all ingredients, season to taste, and dress with mayonnaise.
- Salt: to taste
- Mayonnaise: to taste
