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

DRESSING

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.
MAKE AHEAD The onion dressing can be refrigerated for up to 4 days.