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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
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.
3 tablespoons olive oil
1 tablespoon Tuscanini Balsamic Vinegar
1/4 teaspoon Gefen Dried Oregano
3 cloves garlic, finely minced or 3 cubes Gefen Frozen Garlic (optional)
1/4 teaspoon salt
3 cups red and yellow grape tomatoes, halved lengthwise
3 tablespoons fresh basil
1 can peas, drained
4 eggs, hard-boiled and grated
1 onion, diced and sautéed
2 ounces sliced almonds, raw
1-2 tablespoons Gefen Mayonnaise
salt, to taste
black pepper, to taste
1 package of wontons sheets or roll, such as Gefen Wonton Wrappers
olive oil, as needed
Add peas, grated eggs, onion and almonds to food processor. Pulse until smooth.
Add mayonnaise and season to taste.
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.
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.
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