The Whatever Cobb Salad

• FOR THE SALAD:
• 4 slices Bacon, Cooked Until Crisp, Drained And Chopped, Leaving 1 Tablespoon Grease In The Pan
• 1/2 whole Medium Onion, Thinly Sliced
• 1/2 cups Frozen Corn, Thawed
• 1/2 cups Frozen Peas
• 2 heads Romaine Hearts, Rinsed And Chopped
• 2 whole Eggs, Hard Boiled And Chopped
• 1/2 cups Cherry Tomatoes, Sliced In Half
• 1/2 cans (15 Oz. Size) Kidney Beans, Drained And Rinsed
• 1/2 cups Blue Cheese Crumbles
• FOR THE DRESSING:
• 8 whole Large Basil Leaves
• 1 teaspoon White Wine Vinegar
• 1/3 cups Extra Virgin Olive Oil
• 1 pinch Coarse Salt And Freshly Ground Pepper

1. Bring the reserved bacon grease to a medium high heat in the skillet. Add the sliced onions and saute until you see a little color, 5 minutes. Add the corn and saute until slightly caramelized, 5 minutes. Add the peas and toss until heated through, 1 minute.
2. For the dressing, in a food processor, add the basil, vinegar, oil, salt and pepper. Blitz until you have a nice dressing.
3. Evenly divide the chopped romaine on 2 dinner plates. Top with egg, bacon, tomatoes, kidney beans, corn and pea mixture, blue cheese crumbles and a good drizzle of the basil dressing.
4. Serve!

salad, bacon, onion, frozen corn, frozen peas, hearts, eggs, cherry tomatoes, kidney beans, blue cheese crumbles, dressing, basil, white wine vinegar, olive oil, salt

Taken from tastykitchen.com/recipes/salads/the-whatever-cobb-salad/ (may not work)