Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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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