Chopped Liver the Way My Mother Makes It

1. 1

   Preheat broiler with rack about 3 inches from heat source.

2. 2

   Rinse livers and pat dry on paper towels; cut off any green spots.

3. 3

   Put livers on foil-lined broiler rack and sprinkle with kosher salt.

4. 4

   Broil 3 minutes or until livers brown lightly on top.

5. 5

   Turn them over, sprinkle second side with salt, and broil 3 to 4 more minutes or until cooked through and color is no longer pink; check by cutting with a sharp knife.

6. 6

   Discard juices from foil.

7. 7

   Cool livers slightly.

8. 8

   Heat oil in large, heavy skillet.

9. 9

   Add onions and saute over medium-low heat, stirring often, about 15 minutes or until tender and well browned.

10. 10

    Chop the liver in a food processor.

11. 11

    Add onions and chop with brief pulses until blended in.

12. 12

    Transfer to a bowl and lightly mix in eggs.

13. 13

    Season well with salt and pepper.

14. 14

    Refrigerate, covered, until ready to serve, up to 2 days.

15. 15

    Serve cold, in scoops on lettuce leaves and garnished with tomato slices, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.