For the dressing:

1 clove garlic, peeled and minced

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon fresh thyme leaves, chopped

dash of Worcestershire sauce

¾ cup olive oil

Salt and freshly ground black pepper

For the salad:

3 slices sourdough bread, crusts removed, cut into ½ inch dice

2 tablespoons butter, melted

1 tablespoon freshly grated Parmesan

salt and freshly ground black pepper

2 ears fresh corn, shucked

1 red onion, peeled and thickly sliced

¼ cup toasted pecans, chopped

6 slices thick-cut bacon, cooked until crisp and crumbled

1 cup cooked, boneless chicken, preferably barbecued, chopped

¾ cup grated cheddar cheese

1 head iceberg lettuce, cored and chopped

4 large Romaine lettuce leaves, chopped

12 to 16 grape tomatoes, quartered

½ cucumber, halved lengthwise, seeded and diced

4 to 6 tablespoons tomato-based barbecue sauce

  1. For the dressing: Whisk garlic, vinegar, mustard, thyme, and Worcestershire in a medium bowl.  Gradually whisk in oil until emulsified.  Season with salt and pepper to taste.
  1. For the salad: Preheat oven to 350*.  Put bread, butter, Parmesan and salt and pepper to taste in a small bowl and toss to combine.  Spread bread in a single layer on a baking sheet and bake, stirring halfway through, until dry, 15 to 20 minutes.
  1. Grill corn and onions over medium-hot coals until cooked through and browned on all sides (corn takes 20 to 25 minutes; onions, 8 to 10 minutes). Let cool, then cut kernels from cobs, discarding cobs, and chop onions.
  1. Put croutons, pecans, corn, onions, bacon, chicken, lettuces, tomatoes, cucumbers and dressing in a large bowl and toss to combine. To serve, divide salad between 4 to 6 plates and drizzle with barbecue sauce.

adapted from Jim ‘n Nick’s Bar-B-Q in Birmingham, Alabama

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