Heart Salad

Name: Heart Salad
Ingredients: 7 ounces/200 g braised beef heart; 2 tablespoons finely diced red bell pepper; ¾ cup/11 g flat-leaf parsley or cilantro (coriander) leaves; ¾ cup/11 g flat-leaf parsley or cilantro (coriander) leaves; 3 cornichons; 1 clove garlic, crushed; 2 teaspoons red wine vinegar; 2 teaspoons heart cooking liquid or Beef Stock; 2 teaspoons heart cooking liquid or Beef Stock; 1 teaspoon Dijon mustard; ¼ cup/60 ml extra virgin olive oil; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; ½ teaspoon finely grated lemon zest

Preparation info

Serves
4
as an appetizer

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

This recipe is an easy way to use up any leftover heart. If you have a slicing machine, use it; otherwise cut the meat as thinly as you can.

Ingredients

7 ounces/200 g braised beef heart
2 tablespoons fin

Salad
Leftovers
Starter
Gluten-free

Method

Slice the heart very thinly and arrange on a platter, sprinkle with the red pepper.

Place the parsley, cornichons, garlic, vinegar, cooking liquid, and mustard in the small bowl of a food processor. Blend until the parsley is finely chopped, then, with the motor running, slowly add the olive oil. Check the seasoning and stir in the lemon zest. Drizzle over the heart slices and serve.