Chicken Liver Salad

1. 1 Chicken liverpack 500 g ≈ $2.50 85 g
2. 2 Pickled cucumberspack 680 g ≈ $3.20 65 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.5 pcs
6. 6 Hard cheesepack 200 g ≈ $2.64 15 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Mayonnaise 40 g
10. 10 Sunflower oil 4 ml

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

Method

1. Poach chicken¹ livers in salted water, grate coarsely, and mix with mayonnaise

2. Grate cucumbers coarsely, then mix with mayonnaise

3. Sauté diced carrots³ and onions⁴ in vegetable oil until soft, cool, and layer in a bowl, sprinkle with minced garlic⁸

4. Grate the poached eggs⁵ coarsely, then mix with mayonnaise

5. Top with grated cheese and garnish with a ring of chopped dill⁷

In short

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