Greek Cobb Salad

Ingredients

6 Slices of bacon
4 Large eggs
¼ cup of Portuguese Chiquitita EVOO (or mild EVOO of your choice)
¼ cup of Barrel Aged Red Wine Vinegar
Kosher salt and pepper
3 romaine lettuce hearts, trimmed and chopped
A few stems of dill
1 avocado
1 cup of shredded rotisserie chicken
¾ cup crumbled feta cheese (or bleu cheese)
1 pint of cherry tomatoes cut in halves
2 cups crushed pita chips

Directions
Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled. In a pot with water boil water and add eggs. Remove 2 of the eggs after 4 minutes and put in a bowl of ice water. Keep the remaining 2 eggs until hard boiled about 6 more minutes, set aside.

You will use the 2 eggs you placed in ice to make a dressing; Remove eggs from ice and peel, then transfer to a blender, add the Chiquitita EVOO, Red Wine Vinegar, dill, ½ teaspoon salt and a little pepper, puree until smooth. To make salad, put romaine in a large serving bowl and drizzle with dressing. Peel and slice hard-boiled eggs.

Add chicken, feta, avocados, eggs, tomatoes, and bacon. Toss before serving. Top with pita chips and dill.

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shipping notes

PLEASE NOTE: OUR ONLINE SHOPPING WILL BE DOWN FOR MAINTENAINCE FROM MAY 1ST TO 24TH.

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

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