Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

  • 1 teaspoon(s) smoked paprika
  • 2.5 cup(s) buttermilk
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper
  • 4 tender celery ribs
  • 0.5 cup(s) red wine vinegar
  • 1 pound(s) chicken livers
  • + 21 more ingredients
    • 1.25 teaspoon(s) freshly squeezed lemon juice
    • 0.75 pound(s) heirloom cherry tomatoes
    • 1 tablespoon(s) garlic powder
    • 1 small red onion
    • 1.5 tablespoon(s) buttermilk
    • 6 slice(s) of thick-cut applewood-smoked bacon
    • 0.5 teaspoon(s) snipped chives
    • Vegetable oil
    • 0.25 teaspoon(s) Worcestershire sauce
    • 3 cup(s) self-rising flour
    • 0.25 cup(s) sour cream
    • 0.5 cup(s) whole flat-leaf parsley leaves
    • 0.5 teaspoon(s) red wine vinegar
    • 2 teaspoon(s) onion powder
    • 0.75 teaspoon(s) hot sauce
    • 0.5 teaspoon(s) chopped parsley
    • 2.5 teaspoon(s) cayenne pepper
    • 0.25 cup(s) mayonnaise
    • 0.5 teaspoon(s) Dijon mustard
    • 1 small garlic clove
    • 2 tablespoon(s) sugar

Make the pickled red onion: Put the sliced red onion in a medium bowl. In a small saucepan, heat the red wine vinegar with the sugar over moderately high heat until just beginning to simmer and the sugar is dissolved. Pour the hot vinegar over the sliced red onion and let stand for 30 minutes. Dr...

View full recipe at Food & Wine

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