Layered Chicken Liver Salad with Carrots and Cucumber

1. 1 Chicken liverpack 500 g ≈ $2.50 80 g
2. 2 Pickled cucumberspack 680 g ≈ $3.20 35 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Hard cheesepack 200 g ≈ $2.70 25 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Mayonnaise 30 g
7. 7 Sunflower oil 5 ml
8. 8 Salt 1 g

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

Method

1. Boil the carrot³ until tender (20 minutes) and the egg hard⁴-boiled (10 minutes). Cool and peel.

2. Cut the liver into chunks, pan-fry in oil covered for 10 minutes, season with salt until no pink remains when sliced. Cool.

3. Chop the pickled² cucumber into small cubes and drain slightly. Dice the carrot³, grate the cheese, and grate the egg.

4. Layer ingredients, spreading mayonnaise between each: liver, cheese, cucumber, carrot³, egg.

5. Chill the salad in the fridge for 1–2 hours to let flavors meld.