Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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