Nom Nom Paleo: Food for Humans (25 page)

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.

1. C
   ook the bacon in a large skillet over medium heat. Stir occasionally to ensure even browning. Once it’s crisp, transfer the crunchy bacon to a platter with a slotted spoon.
   
2. A
   dd the onions to the bacon drippings in the pan. Cook over low heat for
   30
   minutes or until golden and translucent.
   
3. T
   rim the livers of any unsightly blood vessels or blobs of fat. Roughly chop the livers. Once the onions are caramelized, add the liver pieces to the pan with the onions.
   
4. G
   enerously season the livers with salt and pepper, and sear them over medium-high heat for
   2
   to
   3
   minutes per side or until cooked through.
   
5. T
   oss the cooked livers and onions, eggs, and vinegar into the work bowl of a food processor, and pulse until combined. Taste for seasoning; if needed, adjust with salt, pepper, and/or balsamic vinegar.
   
6. T
   ransfer the liver to a bowl and top with the reserved bacon bits and minced parsley. Serve with raw veggies.
   

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!