Dressing
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
Salad
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)
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.
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.
