Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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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