Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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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