Cobb Salad with Roasted Sweet Onion Dressing

• 総時間: 1 hour 15 minutes

材料

6 cloves garlic (unpeeled)

2 Vidalia onions (large; 1 1/ pounds peeled and quartered through the core)

1 ¼ cups vegetable oil (plus more for brushing)

½ cup apple cider vinegar

¼ cup lemon juice (freshly squeezed)

Kosher salt

Freshly ground pepper

10 cups mixed lettuces (lightly packed; 8 ounces)

Kosher salt

Freshly ground pepper

2 cups cooked chicken (shredded)

1 cup corn kernels (cooked fresh or thawed frozen)

1 cup buckwheat or radish sprouts

4 ounces blue cheese (1 cup crumbled)

½ cup cooked bacon (crumbled)

1 Hass avocado (peeled and diced)

1 tomato (medium diced)

½ cup toasted pecans (chopped)

2 hard-cooked eggs (peeled and sliced lengthwise)

手順

Preheat oven to 425°F. Wrap garlic cloves in foil and set on a rimmed baking sheet. Brush onions with oil and arrange on the baking sheet. Bake for about 1 hour, until onions and garlic are lightly charred and soft. Let cool.

Make the Salad

Peel garlic and transfer cloves to a blender. Add onions, cider vinegar and lemon juice and puree until smooth. With blender on, gradually add vegetable oil until incorporated. Season dressing with salt and pepper.

In a large bowl, toss lettuces with 1/2 cup of the dressing and season with salt and pepper. Transfer to a serving bowl or platter. Arrange remaining ingredients on top and serve, passing remaining dressing at the table.

栄養

• カロリー: 4987 kcal
• 脂肪総量: 433 g
• 飽和脂肪: 70 g
• 不飽和脂肪: 0 g
• コレステロール: 767 mg
• ナトリウム: 3327 mg
• 炭水化物総量: 154 g
• 食物繊維: 38 g
• 糖質総量: 62 g
• タンパク質: 147 g