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. Slideshow: More Delicious Salads 

Southern Cobb Salad with Roasted Sweet Onion Dressing
Every good barbecue has a fresh salad on the side. Photo: © Con Poulos
Total Time:
1 hrs 15 mins
4 to 6



  • 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)


make the dressing

  1. 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.

make the salad

  1. 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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