Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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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