Southern Cobb Salad with Roasted Sweet Onion Dressing Posted by: Aaron Stearns | 0 Comments
All this talking about Fall has us thinking about colorful vegetables, and we found this incredible Southern Cobb Salad that is beautiful, delicious, and will knock the socks off your family and/or dinner guests. Oh, and it’s healthy, too. What’s not to love?
Southern Cobb Salad with Roasted Sweet Onion 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
Freshly ground pepper
10 lightly packed cups mixed lettuces (8 ounces)
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
HOW TO MAKE THIS RECIPE
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.
The onion dressing can be refrigerated for up to 4 days.
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