Layered Chicken Liver Salad with Cheese

1. 1 Chicken liverpack 500 g ≈ $2.50 80 g
2. 2 Onions≈ $1.60 per kg 30 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Hard cheesepack 200 g ≈ $2.70 25 g
5. 5 Vinegar 9% 5 ml
6. 6 Mayonnaise 30 g
7. 7 Canned green peaspack 400 g ≈ $1.00 20 g
8. 8 Salt 1 g

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

Method

1. Poach the liver in salted water for 15 minutes until fully cooked (no pink on the cut), then cool in the water.

2. Boil the egg for 10 minutes, cool, and peel.

3. Slice the onion² into thin half-moons, cover with diluted vinegar (water), and let sit for 15 minutes, then drain.

4. Grate the liver, egg, and cheese separately on a large grater.

5. Layer in a dish: liver, onion², mayonnaise, egg, mayonnaise, cheese.

6. Top with a thin layer of mayonnaise and garnish with green peas. Chill for 30 minutes.

In short

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