Chicken Liver Salad

1. 1 Chicken liverpack 500 g ≈ $2.50 60 g
2. 2 Onions≈ $1.60 per kg 11 g
3. 3 Sunflower oil 4 ml
4. 4 Carrots≈ $1.50 per kg 10 g
5. 5 Hard cheesepack 200 g ≈ $2.64 12 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Eggspack 10 pcs ≈ $1.89 0.5 pcs
8. 8 Mayonnaise 12 g
9. 9 Salt 2 g

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

Method

1. Rinse the chicken¹ liver, trim off membranes, and cut into cubes

2. Finely chop the onion² and sauté in oil until translucent

3. Add the liver, season with salt, stir, and simmer covered until cooked through

4. Hard⁵-boil the eggs⁷ and cook the carrots⁴

5. Grated the cheese and garlic⁶ on a fine grater

6. Cube the eggs⁷ and carrots⁴

7. Combine eggs⁷, carrots⁴, cheese, and garlic⁶ with the liver, then mix well

In short

• In the planner this dish is cooked for two days: reheat on day two.