Name: Southern Cobb Salad with Roasted Sweet Onion Dressing
Total time: 1 h 15 min
Yield: 4 to 6
Ingredients: 6 cloves garlic (unpeeled); 2 Vidalia onions (large; 1 1/ pounds peeled and quartered through the core); 1 ¼ cups vegetable oil (plus more for brushing); ½ cup apple cider vinegar; ¼ cup lemon juice (freshly squeezed); Kosher salt; Freshly ground pepper; 10 cups mixed lettuces (lightly packed; 8 ounces); Kosher salt; Freshly ground pepper; 2 cups cooked chicken (shredded); 1 cup corn kernels (cooked fresh or thawed frozen); 1 cup buckwheat or radish sprouts; 4 ounces blue cheese (1 cup crumbled); ½ cup cooked bacon (crumbled); 1 Hass avocado (peeled and diced); 1 tomato (medium diced); ½ cup toasted pecans (chopped); 2 hard-cooked eggs (peeled and sliced lengthwise)

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Food & Wine Member

03/01/2021

I make this at least once a week as it goes along with my diet plan. I usually do end up with a lot of extra dressing but what good about that is you can put it on other things as well not just for the salad. I use it when I sauté veggies or to top meats. Sometimes you have to think outside of the box.

Leah Brooks

02/09/2019

Made this tonight and everyone enjoyed it. The flavors blend nicely and it's more hearty than the usual salad. Between boiling eggs, cooking bacon, roasting onions, etc. there's a lot of prep involved, and it took me over an hour to make this (using leftover chicken). The dressing recipe made 5x the amount of dressing needed, so next time, I'll cut at least in half.

Darkmoon

08/12/2016

That sounds like a lot of oil to add to a salad.

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Southern Cobb Salad with Roasted Sweet Onion Dressing

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