Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
CHOPPED LIVER + BACON
If you’re like my friend Rebecca, “chopped liver” is synonymous with the gray mush forced upon you by your Jewish grandmother. I don’t have a Bubbe, but if I did, I’m sure she’d cluck disapprovingly at this bacon-infused, highly non-kosher rendition of a classic. But don’t let that stop you from making this savory, nutrient-dense spread for your next party. The combination of eggs, earthy chicken livers, caramelized onions, and crispy bacon will have you scraping the bottom of the bowl with your favorite crudités.
Makes 2 cups | 3 slices thick-cut bacon , cross-cut into ¼-inch pieces |
Hands-on time: 45 minutes | 1 small sweet onion , thinly sliced |
Total time: 45 minutes | 1 pound chicken livers |
Kosher salt | |
Freshly ground black pepper | |
3 Perfect Hard-Boiled Eggs , quartered | |
2 tablespoons balsamic vinegar | |
¼ cup minced fresh Italian parsley |
DO THIS:
Don’t turn your nose up at organ meats. Liver is packed with vitamins, minerals, and folic acid, making it one of the most nutrient-rich foods around!