The "Heart" salad is beautiful in serving and harmonious in taste, therefore its place is exclusively on the festive table. Note that this recipe uses only salted cheese and only sweet soy sauce. It is these products that give the dish a certain zest and contrast of flavors.
Ingredients:
- 250 g boiled beef heart;
- 120 g lettuce leaves (preferably frillis);
- 1 large tomato;
- 2 small cucumbers;
- 2 bell peppers;
- 2 sprigs of stalked celery;
- 10 olives;
- 150 g of Chechil cheese-straws (suluguni can be used);
- 30 ml sweet soy sauce;
- ground black pepper.
Preparation:
- Wash, dry and peel all vegetables.
- Peel the pepper so that it remains whole.
- Take a large dish and cover it with lettuce leaves, imitating the sun.
- Cut the cucumbers into thin oblique rings. Celery is easy to chop. Arrange these prepared vegetables at random on top of the lettuce leaves, adhering to the desired shape of the dish.
- Boil the beef heart, cool, cut into large strips and lay out in an even layer on top of the vegetable layer, seasoning with black pepper.
- Cut the red pepper into rings and place on top of the meat layer.
- Cut the tomato into slices of medium thickness and lay on top of the pepper layer, like flakes. This method of stacking will not allow the dish to lose its shape or fall apart, but, on the contrary, will strengthen it.
- Cut the cheese into cubes 0.5 cm thick. Note that the cheese must be salted. Therefore, Chechil or Suluguni are best suited.
- Place the cheese cubes on top of the tomato layer.
- Cut the yellow peppers into rings and place on top of the cheese.
- Insert one cheese cube into each olive.
- Spread the stuffed olives evenly around the edge of the salad.
- Place some lettuce leaves and one olive in the center of the salad, imitating a flower.
- Sprinkle the formed salad "Heart" with sweet soy sauce and serve. It goes well with any side dish.
