Warm Liver Salad "Estate-Style"

1. 1 Soy sauce 17 ml
2. 2 Beef liverpaquete 500 g ≈ $3.00 110 g
3. 3 Button mushrooms≈ $7.50 por kg 55 g
4. 4 Tomatoes≈ $4.67 por kg 130 g
5. 5 Arugulapaquete 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 nutspaquete 50 g ≈ $5.00No en todas las tiendas: 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

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

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