Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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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