Southern Cobb Salad with Roasted Sweet Onion Dressing

Ingredients

• 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
• 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

Instructions

1. make the dressing Preheat the oven to 425.
2. Wrap the garlic cloves in foil and set on a rimmed baking sheet.
3. Brush the onions with oil and arrange on the baking sheet.
4. Bake for about 1 hour, until the onions and garlic are lightly charred and soft.
5. Let cool.
6. make the dressing Peel the garlic and transfer the cloves to a blender.
7. Add the onions, cider vinegar and lemon juice and puree until smooth.
8. With the blender on, gradually add the 1 1/4 cups of vegetable oil until incorporated.
9. Season the dressing with salt and pepper.
10. make the salad In a large bowl, toss the lettuces with 1/2 cup of the dressing and season with salt and pepper.
11. Transfer to a serving bowl or platter.
12. Arrange the remaining ingredients on top and serve, passing the remaining dressing at the table.