Yummy Yummy For My Tummy - Going Out To Dinner But This Is Definitely For Next Week - With A Nice Glass Of Vino - OMG!! Southern Cobb Salad With Roasted Sweet Onion Dressing 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 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. 2. 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. 3. 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.
Posted on: Fri, 22 Aug 2014 23:51:29 +0000
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