SALAD WITH LIVER COD AND FRESH VEGETABLES FOR STEEMIT'S PEOPLE

400 g of canned cod liver
4 eggs
4 tomatoes
3 cucumbers
lettuce leaves
a few green onion feathers
a few sprigs of parsley
5 tbsp. l. olive oil
2 tsp. lemon juice
1 tsp. mustard
salt and pepper to taste
Boil the eggs hard, cool under cold water and clean. Slice the cucumbers into slices, cut the tomatoes into medium slices, chop the green onions, chop the parsley into leaves. Mix olive oil with lemon juice, mustard and salt and pepper to taste.
Lay out the dish to serve with lettuce leaves. In a large bowl, gently mix vegetables with chopped eggs and lay them on salad leaves. On top of the vegetables, lay the cracked cod liver chips, the salad dressing fields and sprinkle with green onions and parsley leaves.