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AlloBaber
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Southern Cobb Salad & Roasted Sweet Onion Vinaigrette
Fragrant charred onions and roasted garlic add flavor to this delightful salad's unique dressing. Crunchy pecans, crispy bacon, and healthy avocado highlight this slight twist on the traditional Cobb salad, which you can make with or without chicken. Add some blue cheese for tang and some corn for sweetness, and you've got the makings of a perfect summer salad!
I'm one of those people who has trouble choosing what I want to eat. And that's why I love Cobb salads – you get a little of everything! This one has a special dressing that you can make ahead of time, and would make a great addition to sandwiches or grain dishes as well as salads. Don't be overwhelmed by the ingredient list – chances are you have most of them at home already!
P.S. This is a great way to use up rotisserie chicken leftovers.

Southern Cobb Salad & Roasted Sweet Onion Vinaigrette

Prep Time: 15 min. Cook Time: 1 hr. Difficulty: Easy.
Recipe by Shaun Doty for Food and Wine

Ingredients

For the dressing:
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
For the salad:
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. 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.
2. 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.
Note: The onion dressing can be refrigerated for up to 4 days.
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