This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.
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**
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
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.
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.
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.
Heart Healthy
