Perigord salad

Category: Cold meals and snacks
Kitchen: french
Perigord salad

Ingredients

chicken liver 500g
Chinese cabbage / small 1 head of cabbage
tomato 4-5pcs
avacado 1 PC
boiled eggs 4 things
lemon juice 1-2 tbsp. spoons
vegetable oil
salt
Refueling
mayonnaise 5-6 st. spoons
hot ketchup 2 tbsp. spoons
cognac 1 tbsp. the spoon
salt to taste

Cooking method

  • Wash the liver, dry with a paper towel, cut into medium pieces, salt. Heat the oil in a frying pan and fry the liver for 2-3 minutes, stirring constantly.
  • Pick the leafy part of Chinese cabbage with your hands, put on a plate. Cut the peeled avacado into slices, sprinkle with lemon and place on the cabbage. Lay the liver in a heap in the center. Cut eggs into quarters, tomatoes into 6 pieces and arrange around the liver.
  • Mix all the ingredients of the dressing, use a small part for watering the salad, transfer the rest to the gravy boat and place next to the salad. Those who want to add sauce to the salad are sure to find a very tasty sauce.
  • The taste and appearance of the salad is very decent, you can put it on the festive table))
  • I have a small digression. The Chinese cabbage was incredible in size, I bought a small bunch of ordinary salad. Cognac is over, added rum bacardi black.

Note

Received the recipe by mailing to the FB.

olesya26
Tanya, you say deliciously, then I'll do it on the weekend. Thanks for sharing the recipe
celfh
0lesya, I hope you will not be disappointed))

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