Warm 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 ≈ $2.70 12 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Eggspack 10 pcs ≈ $1.93 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. Boil the egg for 10 minutes and the carrot⁴ until tender (15–20 minutes) in salted water, then cool.

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

3. Finely chop the onion² and sauté in oil for 3 minutes until translucent.

4. Add the liver, season with salt, and simmer covered for 10–12 minutes until the pink fades and the juices clear; cool.

5. Cube the egg and carrot⁴, grate the cheese and garlic⁶ finely.

6. Mix the liver with onion², egg, carrot⁴, cheese, and garlic⁶, then dress with mayonnaise and toss.

In short

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