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

• ¼ cup packed curly parsley

• 1 tablespoon balsamic vinegar

• 4 hardboiled eggs

• ¼ 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