Perigord Salad

Ingredients

Chicken (liver) 500 g

Avocado 1

Chinese cabbage 1

Tomato 5

Eggs 4

Lemon juice

For the dressing:

Mayonnaise 5 tbsp

Ketchup 2 tbsp

Cognac 1 tbsp

Salt to taste

Wash the liver, cut into medium-sized pieces, salt, and fry in vegetable oil over high heat for 4-5 minutes, stirring constantly. Set aside.

Cut the Chinese cabbage (only the outer leafy part) into strips and arrange on a platter. Slice the avocado and arrange on top of the cabbage. Drizzle with lemon juice. Cut the hard-boiled eggs into quarters and the tomatoes into 6 pieces each. Place the avocado on top, leaving a space in the center. Place the liver in a mound in the center.

Prepare the dressing. Drizzle some over the salad, and serve the rest in a sauceboat so everyone can add their own dressing to their own plate.

Enjoy!