This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.
Dressing
- 6 unpelled garlic cloves
- freshly ground pepper
- kosher salt
- 1/4 cup fresh lemon juice
- 1/2 cup apple cider vinegar
- 11/4 cup vegetable oil, plus more for brushing
- 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
- 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.
Salad
- freshly ground pepper
- 2 hard-cooked eggs, peeled and sliced lengthwise
- 1/2 cup toasted pecans, chopped
- 1 medium tomato, diced
- 1 Hass avocado, peeled and diced
- 1/2 cup crumbled cooked bacon
- 4 oz blue cheese, crumbled (1 cup)
- 1 cup buckwheat or radish sprouts
- 1 cup cooked fresh or thawed frozen corn kernels
- 2 cup shredded cooked chicken
- kosher salt
- 10 lightly packed cups mixed lettuces (8 ounces)
- 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.
Recipe Credit: Shaun Doty
Image Credit: Con Poulous
Image Credit: Con Poulous
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