Southern Cobb Salad with Roasted Sweet Onion Dressing

Southern Cobb Salad with Roasted Sweet Onion Dressing


6unpeeled garlic cloves
2large Vidalia onions (1½ pounds), peeled and quartered through the core
cups vegetable oil, plus more for brushing
½cup apple cider vinegar
¼cup fresh lemon juice
Kosher salt
Freshly ground pepper
10lightly packed cups mixed lettuces (8 ounces)
Kosher salt
Freshly ground pepper
2cups shredded cooked chicken
1cup cooked fresh or thawed frozen corn kernels
1cup buckwheat or radish sprouts
4ounces blue cheese, crumbled (1 cup)
½cup crumbled cooked turkey bacon
1Hass avocado, peeled and diced
1medium tomato, diced
½cup toasted pecans, chopped
2hard-cooked eggs, peeled and sliced lengthwise


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.

SOURCE: Food & Wine