Val's Hungarian Jewish Chopped Liver Chef John's Recipe

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Val's Hungarian Jewish Chopped Liver

If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!

Ingredients :

• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter (optional)
• 1 large white onion, chopped
• 2 pounds fresh chicken livers
• 6 hard-cooked eggs
• 1 small white onion, finely chopped
• 1 bunch green onions, chopped
• salt and pepper to taste
• 2 tablespoons paprika
• 2 tablespoons chopped fresh parsley, divided
• 1 head romaine lettuce
• 2 sprigs fresh parsley

Instructions :

Prep :	Cook : 8 M	Ready in :

Notes :

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