Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

  • 0.75 pound(s) heirloom cherry tomatoes
  • 1 small red onion
  • 0.75 teaspoon(s) hot sauce
  • 1 teaspoon(s) smoked paprika
  • 1.5 tablespoon(s) buttermilk
  • 6 slice(s) of thick-cut applewood-smoked bacon
  • 2 teaspoon(s) onion powder
  • + 21 more ingredients
    • 0.25 cup(s) mayonnaise
    • Kosher salt and freshly ground pepper
    • 4 tender celery ribs
    • 1 tablespoon(s) garlic powder
    • 2.5 cup(s) buttermilk
    • Kosher salt and freshly ground pepper
    • 0.5 cup(s) red wine vinegar
    • 1 pound(s) chicken livers
    • 1.25 teaspoon(s) freshly squeezed lemon juice
    • 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
    • 0.5 teaspoon(s) chopped parsley
    • 2.5 teaspoon(s) cayenne pepper
    • 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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