Recipe - Salad Of Chicken Livers With A Beetroot Dressing

200 g Ackee
200 g Salt cod
1 l Milk
1 tablespoon Cider vinegar
2 Chilli oil bottle
1 Avocado
2 Plum tomatoes; peeled,
seeded and
; minced
2 Spring onions; washed and
cut or sliced up
One fourth tablespoon Peeled and freshly grated
ginger
2 tablespoon Mayonnaise
1 tablespoon Ketchup
2 Radishes; cut or sliced up and trimmed
8 Celery tops; with leaves
1 Handful mixed lettuce
Salt and pepper

Soak the salt cod in milk and water for at least 24 hours. Change the water
and milk at least twice.

Steam the salt cod, remove the skin and flake. Mix the vinegar and chilli
oil, season with salt and pepper. Peel the avocado, remove the stone and
cut into dice. Mix with the tomatoes, spring onions, grated ginger and a
little of the chilli dressing.

Mix the mayonnaise and ketchup with the salt cod and ackee. Take a 6cm wide
ring fill 2/3 with the avocado mix. Top with the salt cod mix. Remove the
ring and garnish the top with slices of radishes and celery top.

Toss the lettuce with remaining chilli oil dressing and arrange around it.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.