Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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