Greek Cobb Salad
Course: Salad, Lunch, DinnerCuisine: GreekDifficulty: EasyServingsservings
Prep time
10
minutesIngredients
6 slices of bacon
4 large eggs
¼ cup of your choice AOOC Extra Virgin Olive Oil
¼ cup of Barrel-Aged Red Wine Vinegar
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 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. (These will be used to make a dressing)
- Remove eggs from ice and peel, then transfer to a blender, add the 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.
