4.7 3

Southern Cobb Salad with Roasted Sweet Onion Dressing

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

  • Total Time:
  • Servings: 4 to 6

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  • 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


  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. make the dressing 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.

Contributed By Photo © Con Poulos Published September 2013

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