Chicken liver and pear salad

1. 1 Chicken liverpack 500 g ≈ $2.50 140 g
2. 2 Pears≈ $3.80 per kg 100 g
3. 3 Arugulapack 100 g ≈ $2.80 50 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Soy sauce 10 ml
6. 6 Honey 5 g
7. 7 Olive oil 8 ml
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the liver in cold water, pat dry with paper towels, and cut into 2 cm pieces; peel the pear² and cut into wedges about 1.5 cm thick; rinse and dry the arugula³.

2. Heat a skillet over medium heat and add vegetable oil.

3. Sauté the liver in the oil over medium heat for about 4 minutes, stirring occasionally, until a golden crust forms; season with salt and pepper to taste.

4. Transfer the liver to a plate and let rest for 1–2 minutes.

5. In the same skillet, add the pear² wedges and cook for 2–3 minutes until lightly caramelized; add soy sauce and honey and cook for 1 minute to form a thick sauce.

6. Arrange the arugula³ on a plate, top with the liver and pears², and drizzle with the skillet sauce. Serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.