Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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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