Greek Cobb Salad
Ingredients:
6 Slices bacon
4 Large eggs
1/4 cup MOV Extra Virgin Olive Oil
1/4 cup MOV Organic Red Wine Vinegar
Kosher salt and pepper
3 romaine lettuce hearts, trimmed and chopped
A few stems dill
1 avocado
1 cup shredded rotisserie chicken
3/4 cup crumbled feta cheese (or bleu cheese)
1 pint cherry tomatoes cut in halves
2 cups crushed pita chip
6 Slices bacon
4 Large eggs
1/4 cup MOV Extra Virgin Olive Oil
1/4 cup MOV Organic Red Wine Vinegar
Kosher salt and pepper
3 romaine lettuce hearts, trimmed and chopped
A few stems dill
1 avocado
1 cup shredded rotisserie chicken
3/4 cup crumbled feta cheese (or bleu cheese)
1 pint cherry tomatoes cut in halves
2 cups crushed pita chip
Directions:
Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas.
When the mustard seeds start to crackle and toast, add the green beans and sauté until they are almost tender about 4 min.
Add the lime juice, Cayenne Fused Olive Oil, cilantro and a pinch salt, cook for about a minute.
Add the coconut and stir in until it is completely mixed with the green beans.
Discard the curry leaves.
Serve hot. Enjoy!
Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas.
When the mustard seeds start to crackle and toast, add the green beans and sauté until they are almost tender about 4 min.
Add the lime juice, Cayenne Fused Olive Oil, cilantro and a pinch salt, cook for about a minute.
Add the coconut and stir in until it is completely mixed with the green beans.
Discard the curry leaves.
Serve hot. Enjoy!