Greek Cobb Salad


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

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.

Older Post
Newer Post
Close (esc)

Online orders not available

Currently, we are not able to fulfill online orders but please visit us at our Brantford location or at the Wincey Mills in Paris. You can also sign up for our newsletter and we'll notify when the online store is available!


Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now