Tuesday, August 6, 2013

Southern Cobb Salad with Roasted Sweet Onion Dressing

This is why I still get food magazines. Sure you can find any recipe you want online, but I love flipping through a glossy food mag. Found this cobb salad in the Food & Wine I got yesterday. The roasted garlic and sweet onion dressing sets this guy apart from all other cobb salads - it's fantastic. So easy and a great way to use those tomatoes busting out of everyone's garden right about now!

Southern Cobb Salad with Roasted Sweet Onion Dressing
Picture and recipe from www.foodandwine.com


  1. 6 unpeeled garlic cloves
  2. 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
  3. 1 1/4 cups vegetable oil, plus more for brushing
  4. 1/2 cup apple cider vinegar
  5. 1/4 cup fresh lemon juice
  6. Kosher salt
  7. Freshly ground pepper
  8. SALAD
  9. 10 lightly packed cups mixed lettuces (8 ounces)
  1. Kosher salt
  2. Freshly ground pepper
  3. 2 cups shredded cooked chicken
  4. 1 cup cooked fresh or thawed frozen corn kernels
  5. 1 cup buckwheat or radish sprouts
  6. 4 ounces blue cheese, crumbled (1 cup)
  7. 1/2 cup crumbled cooked bacon
  8. 1 Hass avocado, peeled and diced
  9. 1 medium tomato, diced
  10. 1/2 cup toasted pecans, chopped
  11. 2 hard-cooked eggs, peeled and sliced lengthwise
  12. 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.
  13. 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.
  14. 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.
  15. MAKE AHEAD The onion dressing can be refrigerated for up to 4 days.