My Greek ancestors would definitely approve of this recipe for Greek Salad, found in Sunset magazine (April 2006).

Ingredients:
2 English cucumbers, cut into 1/2-inch cubes
2 pounds tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 cups coarsely chopped parsley
1 1/3 cups drained pitted kalamata olives, halved if large
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1 1/2 teaspoons dried oregano
1 pound feta cheese
Salt and fresh-ground pepper

Directions:
1. In a large bowl, combine cucumbers, tomatoes, onion, parsley and olives.
2. In a small bowl, mix olive oil, lemon juice and oregano.
3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixtures.
4. Add dresssing from small bowl and mix gently, adding salt and pepper to taste.

Makes about 8 servings. Per serving: 390 cal., 76% (297 cal.) from fat; 11 g protein; 33 g fat (11 g sat); 12 g carbo (4.1 g fiber); 1,057 mg sodium; 51 mg chol.

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Congrats to Stephanie Izard, who became the first female Top Chef when she out-cooked her competition this week on Bravo’s “Top Chef: Chicago”.

Izard, 31, currently calls Chicago home, so it was only fitting that she claimed the prize ($100,000 in seed money to help open a restaurant, furnished by the makers of the Glad family of products, a feature in Food & Wine magazine, a showcase at the Annual Food & Wine Classic in Aspen, a gourmet dream vacation in the French Alps, and, of course, the title of “Top Chef”).

While I was a wee bit sad that the uber-creative chef Richard didn’t take the prize, I was thrilled that evil Lisa didn’t win (really, I would have been happy with anyone but her). And while I always liked Stephanie, it was only after my favorite (Antonia) was eliminated, that I really started rooting for her, so I’m very glad she won best in “Top Chef”! 

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I got this recipe out of the February 2007 Sunset magazine, and I have made it a few times now with great results.

Ingredients:
5 slices thick-cut bacon (I substitute with turkey bacon)
4 large heads Belgian endive, trimmed and coarsely chopped (I substitute with Napa cabbage)
2 ripe avocados, chopped
1/2 cup gorgonzola cheese, crumbled
2 tbsp. minced shallot
1 tbsp. sherry vinegar
1/4 cup extra-virgin olive oil

To make:
1. In large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown. Remove bacon from pan and drain on paper towels, then crumble into small pieces (or cut, in the case of turkey bacon).

2. In a medium serving bowl, combine bacon, endive (or Napa cabbage), avocado and gorgonzola cheese. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually add olive oil, whisking, until dressing is mixed. Pour dressing over salad and toss to coat. Serve immediately.

This recipe serves four to six people, and takes about 20 minutes to prepare.

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