Warm Liver Salad "Estate-Style"

1. 1 Soy sauce 17 ml
2. 2 Beef liverpack 500 g ≈ $3.00 110 g
3. 3 Button mushrooms≈ $7.50 per kg 55 g
4. 4 Tomatoes≈ $4.67 per kg 130 g
5. 5 Arugulapack 100 g ≈ $2.80 16 g
6. 6 Olive oil 11 ml
7. 7 Vinegar 9% 5 ml
8. 8 Pepper mix 35 g
9. 9 Pine nutspack 50 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 9 g
10. 10 Ground black pepper 1 g
11. 11 Sunflower oil 11 ml

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

Method

1. Slice the liver into strips or chunks

2. Wash the mushrooms and slice them

3. Heat the oil and sear the liver until browned

4. Add the mushrooms and cook together

5. Stir in the soy sauce and simmer

6. Arrange arugula⁵ in a bowl

7. Top with cherry tomatoes⁴, then add the liver and mushrooms with their juices, drizzle with balsamic vinegar and a pinch⁹ of mixed pepper, toss gently, and sprinkle with pine nuts