Rinse the liver, add the salt and pepper, and then fry it in the vegetable oil. Put it on the paper napkin to get rid of the vegetable oil’s excesses. Cool the liver.
Boil eggs hard, cool them. Then separate egg white and shred it.
Grate fine cheese shreds; peel 2 big carrots and celery root, and then rub them on the fine grater.
For dressing: grind the egg yolks, mustard, mayonnaise and minced garlic. Add the salt and pepper.
Combine all the ingredients, put it into the salad bowl and dress with lettuce leaves or herbs.