Warm Chicken Liver Salad with Pear and Arugula

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 chicken¹ livers, pat dry, and cut into 2 cm chunks; slice the pear² into 1.5 cm rounds; cut the onion⁴ into half-moons; wash and dry the arugula³.

2. Heat olive oil in a skillet over medium heat and sauté the onion⁴ for 2–3 minutes until soft.

3. Add the livers, cooking for 6–7 minutes, stirring often, until golden-brown and fully cooked through (no pink juices when sliced). Season with salt and pepper.

4. Transfer the livers and onion⁴ to a plate.

5. In the same skillet, sear the pear² for 2–3 minutes until lightly caramelized; stir in the soy sauce and honey, cooking 1 minute until thickened.

6. Arrange the arugula³ on a platter, top with the livers and onion⁴, then the pear², and drizzle with the sauce. Serve immediately.

In short

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