This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic 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.
freshly ground pepper
2 cup shredded cooked chicken
1 cup cooked fresh or thawed frozen corn kernels
1 cup buckwheat or radish sprouts
4 oz blue cheese, crumbled (1 cup)
½ cup crumbled cooked bacon
1 Hass avocado, peeled and diced
1 medium tomato, diced
½ cup toasted pecans, chopped
2 hard-cooked eggs, peeled and sliced lengthwise
- 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