Chopped Chicken Livers
|Margarine||1 Tablespoon, divided|
|Diced onion||1⁄4 Cup (4 tbs), diced|
|Chicken livers||4 Ounce|
|Hard-cooked egg||1 , chopped|
|Pepper white||1 Dash|
|Romaine lettuce/Iceberg / loose leafed lettuce leaves||4|
|Tomato||1 Medium, cut into wedges|
|Carrot||1 Medium, cut into 6 sticks|
|Sliced onion||1⁄4 Cup (4 tbs), separated into rings|
In small nonstick skillet heat 1/2 teaspoon margarine until bubbly and hot; add diced onion and saute until translucent.
Add livers and cook.
stirring frequently, until livers are browned on the outside but still pink on the inside, about 5 minutes.
Transfer mixture to work bowl of food processor; process until smooth.
Using a rubber scraper, scrape mixture into a small bowl; stir in remaining 2 1/2 teaspoons margarine and the egg, salt, and pepper.
Cover and refrigerate until chilled.
Chill 2 salad plates.
When ready to serve, line each chilled plate with 2 lettuce leaves.
Mound half of liver mixture (about 1/3 cup) on each portion of lettuce; garnish each with 4 tomato wedges, 3 carrot sticks, and half of the onion rings.