Chicago vegetable and liver salad

Boil green beans, asparagus, carrots and liver separately, cool and finely chop. Finely chop the mushrooms. Mix everything, salt and, season with mayonnaise and mix. Disassemble the salad into leaves, rinse, dry and cover the dish with leaves. Cut the tomatoes in half, remove the flesh from the middle, allow to stand and drain the released juice. Fill the heaped tomato halves with the cooked salad, place on the lettuce leaves and sprinkle with the crushed greens.