Veal Heart and Mushroom Salad "Heartbreaker"
6 servings
60 minutes
The 'Heartbreaker' salad is a combination of tender veal heart, aromatic mushrooms, and crunchy vegetables that creates a harmony of flavors and textures. The dish's history traces back to Russian cuisine, where offal has always been valued for its rich taste and nutrition. The heart is sautéed to tenderness, juicy zucchini and tangy capers add richness to the salad, while the sour cream-mayonnaise dressing with hints of Worcestershire sauce adds depth of flavor. Cherry tomatoes bring a light acidity, and lettuce leaves provide freshness. This salad can be served as a standalone dish or as an appetizer for the main meal. 'Heartbreaker' is not just a salad but a gastronomic journey into Russian tradition with a modern twist.
1
Mix sour cream, mayonnaise, lemon juice, salt, and Worcestershire sauce in a bowl. Stir well and place in the refrigerator.
- Sour cream: 250 g
- Mayonnaise: 100 g
- Lemon juice: 2 tablespoons
- Salt: to taste
- Worcestershire sauce: 1 teaspoon
2
Process the heart, remove all vessels and membranes, and cut into steaks.
- Beef heart: 300 g
3
Heat vegetable oil in a thick-bottomed pan. Fry the steaks for 2 minutes on each side, then reduce the heat to just below medium and fry for another 2 minutes on each side. Then place the heart on a plate wrapped in foil, cover with more foil on top, and let it cool.
- Beef heart: 300 g
4
Clean the zucchini, rinse the mushrooms, and cut everything into small pieces. Peel the garlic and crush it with the flat side of a knife.
- Courgette: 1 piece
- Button mushrooms: 300 g
- Garlic: 3 g
5
Heat oil in a pan, add garlic, remove it when browned, add zucchini and mushrooms, and fry until cooked. Let cool.
- Garlic: 3 g
- Courgette: 1 piece
- Button mushrooms: 300 g
6
Cut the heart into thin strips.
- Beef heart: 300 g
7
It's time to assemble the salad. In a deep bowl, mix the heart, zucchini with mushrooms, halved cherry tomatoes, pickled cucumbers, capers, sliced red onion, and torn lettuce leaves. Dress with sauce and mix.
- Beef heart: 300 g
- Courgette: 1 piece
- Button mushrooms: 300 g
- Cherry tomatoes: 250 g
- Marinated cucumbers: 100 g
- Capers: 30 g
- Red onion: 2 pieces
- Oak leaf lettuce: 1 piece
- Sour cream: 250 g
- Mayonnaise: 100 g
- Lemon juice: 2 tablespoons
- Worcestershire sauce: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
8
Serve the salad on plates, sprinkle with pepper, and garnish with lemon slices.
- Ground black pepper: to taste
- Lemon juice: 2 tablespoons
