Warm Beef Liver Salad with Mushrooms and Arugula

1. 1 Beef liverpack 500 g ≈ $3.00 110 g
2. 2 Button mushrooms≈ $7.50 per kg 55 g
3. 3 Tomatoes≈ $4.67 per kg 130 g
4. 4 Arugulapack 100 g ≈ $2.80 16 g
5. 5 Sunflower oil 11 ml
6. 6 Olive oil 11 ml
7. 7 Soy sauce 17 ml
8. 8 Balsamic vinegar 5 ml
9. 9 Pepper mix 1 g
10. 10 Pine nutspack 50 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 9 g

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

Method

1. Slice the liver into strips, wash and slice the mushrooms, and halve the tomatoes³.

2. Heat the sunflower oil in a pan and sear the liver over high heat for 4–5 minutes until no longer pink¹⁰.

3. Add the mushrooms and cook for another 5 minutes until all moisture evaporates.

4. Pour in the soy sauce, stir, and simmer for 2 minutes.

5. Arrange the arugula⁴ on a plate, then top with the tomatoes³.

6. Add the warm liver and mushrooms with their juices, drizzle with olive oil and balsamic vinegar, and finish with a mix of cracked pepper and pine¹⁰ nuts.