Second Avenue Delis Health Salad Recipe 335

Steps:

• Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
• In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
• In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.

Steps:

• Shred or slice (and I do mean paper thin) all vegetables.
• Mix other ingredients and pour over the veggies.
• You can make as quickly as a half a day before serving, but it is best to make it so that it can sit overnight.
• Refrigerate immediately after mixing veggies and dressing.

Steps:

• Shred cabbage and carrot and cut the pepper into thin slices Whisk together dressing ingredients and toss well. Refrigerate. This salad needs about eight hours in the fridge and should remain crisp and fresh tasting for up to two weeks. Great for the summer. Don't freeze.