On Tap Oil & Vinegar Recipe Detail

Greek Cobb Salad

with Extra Virgin Olive Oil and Red Wine Vinegar

Ingredients:

• 6 bacon slices
• 4 large eggs
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Red Wine Vinegar
• Kosher salt and pepper
• 3 romaine lettuce hearts, trimmed and chopped
• a few stems of dill
• 1 avocado
• 1 cup rotisserie chicken, shredded
• 3/4 cup feta cheese, crumbled (or bleu cheese)
• 1 pint cherry tomatoes, halved
• 2 cups pita chips, crushed

Directions:

Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled.

In pot, boil water and add eggs. Remove 2 eggs after 4 minutes and put in bowl of ice water. Keep cooking remaining 2 eggs until hard boiled about 6 more minutes, set aside.

Eggs on ice will be used to make dressing: remove from ice and peel, then transfer to blender. Add oil, vinegar, dill, ½ tsp salt, a little pepper, and 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.