Southern Cobb Salad with Roasted Sweet Onion Dressing

By GadgetGirl

This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.

SUGGESTED PAIRING
Medium-bodied Sauvignon Blanc has enough heft to go with ingredients like bacon and eggs and enough brightness to stand up to vinegary dressings. Pour a Sancerre.

Ingredients

• DRESSING
• 6 unpeeled garlic cloves
• 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
• 1 1/4 cups vegetable oil, plus more for brushing
• 1/2 cup apple cider vinegar
• 1/4 cup fresh lemon juice
• Kosher salt
• Freshly ground pepper
• SALAD
• 10 lightly packed cups mixed lettuces (8 ounces)
• Kosher salt
• Freshly ground pepper
• 2 cups shredded cooked chicken
• 1 cup cooked fresh or thawed frozen corn kernels
• 1 cup buckwheat or radish sprouts
• 4 ounces blue cheese, crumbled (1 cup)
• 1/2 cup crumbled cooked bacon
• 1 Hass avocado, peeled and diced
• 1 medium tomato, diced
• 1/2 cup toasted pecans, chopped
• 2 hard-cooked eggs, peeled and sliced lengthwise

Details

Servings 4
Cooking time 75mins
Adapted from food & Wine.com

Preparation

Step 1

MAKE THE DRESSING Preheat the oven to 425°. Wrap the garlic cloves in foil and set on a rimmed baking sheet. Brush the onions with oil and arrange on the baking sheet. Bake for about 1 hour, until the onions and garlic are lightly charred and soft. Let cool.
Peel the garlic and transfer the cloves to a blender. Add the onions, cider vinegar and lemon juice and puree until smooth. With the blender on, gradually add the 1 1/4 cups of vegetable oil until incorporated. Season the dressing with salt and pepper.

MAKE THE SALAD In a large bowl, toss the lettuces with 1/2 cup of the dressing and season with salt and pepper. Transfer to a serving bowl or platter. Arrange the remaining ingredients on top and serve, passing the remaining dressing at the table.

MAKE AHEAD The onion dressing can be refrigerated for up to 4 days.