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Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

This seems to be the best excuse to eat something fried, with bacon AND ranch…

CONTRIBUTED BY JON SHOOK AND VINNY DOTOLO

TOTAL TIME: 1 HR
SERVINGS: 6

200907-r-chick-liverThis carnivore’s salad is filled with bold ingredients like bacon and pickled onion, but the star ingredient is chicken livers. Jon Shook and Vinny Dotolo soak the livers in buttermilk and coat them in flour, then repeat the process for extra-crispy results. “I’m into livers of all kinds now,” says Dotolo, “especially duck and lamb.”

PICKLED RED ONION
1 small red onion, halved and thinly sliced
1/2 cup red wine vinegar
2 tablespoons sugar
RANCH DRESSING
1/4 cup sour cream
1/4 cup mayonnaise
1 1/2 tablespoons buttermilk
1 1/4 teaspoons freshly squeezed lemon juice
3/4 teaspoon hot sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1/2 teaspoon chopped parsley
1/2 teaspoon snipped chives
Kosher salt and freshly ground pepper
SALAD
6 slices of thick-cut applewood-smoked bacon (6 ounces)
3 cups self-rising flour (see Note)
1 tablespoon garlic powder
2 1/2 teaspoons cayenne pepper
2 teaspoons onion powder
1 teaspoon smoked paprika
Kosher salt and freshly ground pepper
1 pound chicken livers, trimmed and rinsed
2 1/2 cups buttermilk
Vegetable oil, for frying
3/4 pound heirloom cherry tomatoes, halved
1/2 cup whole flat-leaf parsley leaves
4 tender celery ribs, thinly sliced on the bias, leaves reserved

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Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

Aside

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