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Southern Cobb Salad with Roasted Sweet Onion Dressing (Food & Wine)
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Total: 1 hr 15 min Dressing: | |
| 6 | unpeeled garlic cloves |
| 2 large | Vidalia onions, (1.5 lbs), peeled and quartered through the core |
| 1.25 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 lettuce (8 ounces) | |
| Kosher salt | |
| freshly ground pepper | |
| 2 cups | shredded cooked chicken |
| 1 cup | cooked fresh or thawed frozen corn kernels |
| 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
1. Make the dressing: Preheat the oven to 425 degrees. Wrap the garlic e cloves in foil and set on a rimmed backing 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.
2. Peel the garlic and transfer the cloves to a blender. Add the onions, cider vinegar and lemon juice and purée until smooth. With the blender on, gradually add the 1.25 cups if vegetable oil until incorporated. Season the dressing with salt and pepper.
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