This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.
unpelled garlic cloves
large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
vegetable oil, plus more for brushing
apple cider vinegar
fresh lemon juice
freshly ground pepper
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.