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Chopped Liver
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Chopped Liver

Chopped Liver

Unless you’re Jewish, you’re probably not a fan - which is too bad. Cuz it’s stupidly good – especially my version with a touch of balsamic vinegar) - Makes about 2 cups -

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large medium yellow onion, thinly sliced
  • 1 pound chicken livers, drained, dried with fat removed and cut into even sized pieces
  • Kosher salt & fresh ground pepper to taste
  • 1/4 cup packed curly parsley
  • 1 tablespoon balsamic vinegar
  • 4 hardboiled eggs
  • 1/4 cup mayonnaise

Directions

  1. Heat olive oil and butter in a large skillet over medium heat and add onions - sauté until just beginning to soften,
  2. Turn heat up to medium/high and add livers, season to taste with salt & pepper and cook until just slightly pink in the middle, 5 to 7 minutes - set aside and let cool
  3. Put onions, liver, parsley and vinegar in a processor – pulse blend until nicely blended – not too course and not mushy, remove to a bowl
  4. Grate eggs into liver mixture, add mayonnaise and mix well – adjust seasonings
  5. Serve with almost anything

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