Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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