Chamomile salad with liver

The meat base of this beautiful festive salad is chicken liver. It is very delicate, soft and has a pleasant sweet taste. Fresh liver is washed with running water, remove all films and partitions. We load the liver into a saucepan, fill it with cold water and put it on high heat until boiling. As soon as the water boils, season with a little salt and cook the liver until tender, about 25 minutes.

While the liver is cooking, let's do the rest of the products. Fill the eggs with cold water and cook until hard-boiled. Potatoes and carrots are not cleaned, but simply washed well with running water using a brush or sponge. We put it in a saucepan, pour cold water, add a little salt and cook until the vegetables are ready.

Fill the finished eggs with cold water to cool down and easily remove the shell. And the vegetables, as soon as they are ready, are taken out of boiling water and left to cool in the air.

We discard the finished liver in a colander, leave it to drain and cool down. When the chicken liver drains enough and cools down, it needs to be crushed, but a blender will not work. It should not turn into mashed potatoes, but remain in small pieces, so we rub the liver on a coarse grater.

We peel all the eggs from the shell, rub 2 of them on a coarse grater, and leave the rest for decoration (the smoothest and largest). Potatoes and carrots are cleaned and also grated on a coarse grater. Salted cucumbers are cut into thin halves of rings.

All the ingredients are ready, you can start assembling the salad. Fresh, green lettuce leaves are washed and dried well. We put them on a plate, spread the potatoes on top with an even layer and lubricate it with mayonnaise. Next, we spread the pickles, and grated liver on top of them. Lubricate the liver layer with mayonnaise. We put carrots on top of it and grated eggs immediately after it.

We lubricate the final layer well with mayonnaise and proceed to decorate the salad. The remaining eggs are cut into halves, the yolk is rubbed on a fine grater, and the protein is carefully cut into strips. From strips of proteins we form petals of daisies, one in the center and 6 pieces around the perimeter. In the middle of each of them, pour a little yolk. The free space between the flowers is decorated with dill leaves.

Ready-made salad can be served to the table immediately or after a little in the refrigerator.

Bon appetit!