Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Ingredients

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

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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