Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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