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Heartbreaker Salad with Chicken Hearts
Instructions
I prepare all the ingredients. Ahead of time, I boil the chicken hearts and pickle the onion. I peel the shells off the boiled eggs. It is best to use homemade mayonnaise.
I cut the boiled hearts into strips.
I chop the green onion.
I grate the cheese on a vegetable grater.
Using the same grater, I grate the boiled chicken eggs.
I transfer everything into a deep dish I have prepared: the hearts, green onion, cheese, eggs and pickled onion. I add 3 tablespoons of mayonnaise and mix everything together. I taste it, and if it seems there is too little mayonnaise, I add more to my liking.
I put it in the fridge for a few hours so it soaks in better. The Heartbreaker salad with chicken hearts is ready.I transfer it to a salad bowl, garnish with green onion and serve.Bon appétit!
Tips
- 1
PICKLED ONION is the highlight of the salad. Without it you just get an ordinary meat salad. Pickle it 30–60 minutes before assembling.
- 2
HEARTS CUT INTO STRIPS is the cut that matters. Cubed, the texture is lost; slices that are too thin fall apart in the mayonnaise.
- 3
3 SPOONS OF MAYONNAISE AT THE START is the base. If it is dry, add one more. Four spoons straight away is too much and the salad will go runny.
- 4
SOAKING IN THE FRIDGE is a must. A few hours bring the flavours together and let the onion soak through the other ingredients. The same principle works in other meat salads with mayonnaise.
Video
FAQ
How do you boil chicken hearts? +
Rinse them and remove the veins and membranes. Cover with cold water, bring to the boil and skim off the foam. Simmer for 30–40 minutes over low heat until tender. Add salt 5 minutes before the end of cooking. A bay leaf and peppercorns are optional (they improve the aroma). Check for doneness with a fork – the heart should pierce easily. Cooked too briefly, they will be tough; overcooked, they turn rubbery. Brands such as Petelinka, Miratorg and Prioskolye are reliable. Fresh hearts are firm and dark burgundy in colour. Defrost frozen ones in the fridge for 6–8 hours.
Which cheese should you choose? +
Ideally a hard cheese (Russian, Dutch, Kostromskoy, Tilsiter). Alternatives: semi-hard (Maasdam, Edam), processed (it binds the salad faster), or goat cheese (an unusual flavour). Suluguni is on the salty side, so be careful with extra salt. Parmesan is the premium option, finely grated. Brands such as Hochland, Brest-Litovsk and Schönfeld are good quality. Fresh cheese has no cracks and a yellowish colour. A fat content of 45–50% is ideal for the salad. Grate it on the coarse side of the grater so the cheese holds its shape and does not get lost in the mayonnaise.
How long does the salad keep? +
In the fridge, in a container with a lid, for 24 hours. Any longer and the components release liquid and the mayonnaise separates. Stir it before serving and add a spoonful of fresh mayonnaise if needed. Take it out 15–20 minutes before serving (cold dulls the flavours). Do not leave it at room temperature for more than 2 hours – mayonnaise and eggs spoil quickly. For a packed lunch, keep the components separate and combine them before eating. For a buffet, garnish it 10 minutes before serving (green onion, hearts on top). Serve it in a wide, flat salad bowl – the layers look attractive.
What do you serve the salad with? +
It is a stand-alone dish – a filling appetiser or supper. With rye bread or croutons for extra heartiness. Alongside a cup of meat broth as an accompaniment. With a glass of medium-sweet wine or light beer for a grown-up presentation. For a festive table, serve it with tartlets, a cold-cuts platter and a vegetable salad. For a family lunch, offer it as a starter. For a buffet, serve it layered in individual glasses. With a cup of tea it is not the best match – juice or fruit drink is better. For a children's table, reduce the amount of pickled onion. It is a versatile salad for both everyday meals and celebrations.
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