Southern Cobb Salad with Sweet Onion Dressing
A Southern take on Cobb salad is to add chicken, corn, cheese, bacon, tomatoes, eggs, and pecans. Serve with a homemade sweet onion dressing.Recipe adapted from Food and Wine.
Ingredients
For the dressing:
- 6 garlic cloves, pressed or chopped
- 2 large sweet Vidalia onions, peeled and chopped
- 1 cup + 4 Tbsp. olive oil
- ½ cup apple cider vinegar
- ¼ cup fresh lemon juice
- Kosher salt
- Freshly ground pepper
For the salad:
- 10 lightly packed cups mixed lettuces, (8 ounces or more)
- 2 cups shredded cooked chicken
- 1 cup cooked fresh or thawed frozen corn kernels
- 4 ounces blue cheese, crumbled (1 cup)
- ½ cup crumbled cooked bacon
- 1 medium tomato, diced
- ½ cup toasted pecans, chopped
- 2 soft-cooked eggs, peeled and sliced lengthwise
Instructions
Make the dressing:
- Heat the 4 Tbsp. olive oil on medium heat in a large frying pan; saute the garlic for 1 minute; add in the chopped onions. Saute on low for 10-12 minutes until tender. The onions and garlic may be lightly charred and soft. Allow to cool.
- In a blender, add the onion mixture, olive oil, cider vinegar and lemon juice; puree until smooth. Salt and pepper to taste; chill until ready to serve.
Assemble the salad:
- In a large bowl, add the lettuce. Arrange the remaining ingredients in rows over the bed or lettuce for a pretty presentation. Serve with salad dressing on the side.
- Or, toss the greens ahead of time with dressing (according to how many greens you use), then layer the remaining ingredients.
Notes
reposted from March 2017.