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

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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