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1
MAKE THE PICKLED ONION:.
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2
Put the sliced red onion in a medium bowl.
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3
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.
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4
Pour the hot vinegar over the sliced red onion and let stand for 30 minutes.
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5
Drain, reserving 1 1/2 teaspoons of the onion pickling liquid.
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6
MAKE THE SALAD DRESSING:.
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7
In a medium bowl, whisk all of the ingredients together and season with salt and pepper; cover and refrigerate.
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8
ASSEMBLE THE SALAD:.
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9
In a large skillet, cook the bacon over moderate heat until crisp, about 10 minutes; drain on paper towels & cut each piece of bacon in half.
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10
In a large bowl, mix the flour with the garlic powder, cayenne, onion powder, smoked paprika, 2 teaspoons of salt and 1/4 teaspoon of pepper.
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11
In a medium bowl, soak the chicken livers in 1 cup of the buttermilk for 10 minutes, then drain.
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12
Add the remaining 1 1/2 cups of buttermilk to the bowl.
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13
Dredge the chicken livers in the seasoned flour until coated, then redip the chicken livers in the buttermilk and dredge again in the flour to double-coat.
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14
In a large, deep skillet, heat 1/2 inch of vegetable oil to 325F.
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15
Fry the livers until golden, about 2 minutes per side.
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16
Drain the chicken livers on paper towels and immediately season with salt.
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17
In a bowl, toss the tomatoes, parsley and celery ribs and leaves.
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18
Add the pickled onion and the reserved 1 1/2 teaspoons of pickling liquid.
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19
Spoon the ranch dressing onto plates.
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20
Top with the tomato salad, chicken livers and bacon and serve at once.
