This refreshing tomato-basil salad pairs perfectly with pareve chopped liver, but feel free to use regular liver too. This works well as a side or appetizer.
Tomato-Basil Salad with Pareve Chopped Liver Flower Cups
- Cooking and Prep: 30 m
- Serves: 6
Pareve Chopped Liver
Prepare the Pareve Chopped Liver
Add peas, grated eggs, onion and almonds to food processor. Pulse until smooth.
Add mayonnaise and season to taste.
Prepare the Wonton Flowers
Preheat oven to 350 degrees Fahrenheit. Using a four-inch flower-shaped cookie cutter, cut out flowers from the wonton sheets.
Press each flower cutout into the cup of a nonstick muffin pan to form a cup. Lightly brush or spray with olive oil.
Bake for three to five minutes, until just lightly golden. Let cool on cooling rack.
Prepare the Tomato Salad
Whisk oil, vinegar, oregano, garlic and salt until combined. Add tomatoes and mix well.
To chiffonade basil, stack the leaves, roll them, then slice thinly. Add to tomatoes and toss. Season with salt to taste.
Place wonton flowers on a platter. Scoop a tablespoon of parve chopped liver into each cup. Top with tomato-basil salad and serve.