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Southern Cobb Salad with Roasted Sweet Onion Dressing
© Con Poulos

Southern Cobb Salad with Roasted Sweet Onion Dressing

  • SERVINGS: 4 to 6

This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic 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


  1. 10 lightly packed cups mixed lettuces (8 ounces)
  2. Kosher salt
  3. Freshly ground pepper
  4. 2 cups shredded cooked chicken
  5. 1 cup cooked fresh or thawed frozen corn kernels
  6. 1 cup buckwheat or radish sprouts
  7. 4 ounces blue cheese, crumbled (1 cup)
  8. 1/2 cup crumbled cooked bacon
  9. 1 Hass avocado, peeled and diced
  10. 1 medium tomato, diced
  11. 1/2 cup toasted pecans, chopped
  12. 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.

Suggested Pairing

Medium-bodied Sauvignon Blanc has enough heft to go with ingredients like bacon and eggs and enough brightness to stand up to vinegary dressings. Pour a Sancerre.



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