Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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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