Forty Shades of Green Salad

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.

For the vinaigrette:

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. plus 1 tsp. fresh lime juice
• 1 tsp. honey
• Big pinch of kosher salt
• 1 coarse grind of fresh pepper

For the salad:

• 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
• 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
• 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
• 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
• 1 small ripe but firm avocado

Make the vinaigrette:

In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).

Make the salad:

In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.

Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).

With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.

Arugula Salad with Pesto Vinaigrette

This is the perfect rush-hour dinner salad made fabulous with a couple of pantry staples: artichoke hearts and pesto. Effortless never tasted so good!

• 1 medium ripe tomato, cored and chopped (about 1 cup)
• 1 cup jarred artichoke hearts packed in water, drained, rinsed, and quartered
• 5 oz. baby arugula (about 5 cups lightly packed)
• 2 Tbs. red wine vinegar
• 2 Tbs. basil pesto (homemade or store-bought)

Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.

Butternut Squash Soup with Apple & Bacon

Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor.Use the Creamy Vegetable Soups Recipe Maker to create your own velvety soup, or use the Hearty Bean & Vegetable Soup Recipe Maker if chunky soups are more your style.

• 8 slices bacon, cut crosswise into 1/4-inch strips
• 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
• 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
• 1-1/2 Tbs. finely chopped fresh sage leaves
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 cups homemade or low-salt chicken or vegetable broth

In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.

Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.

For the nuts:

• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground star anise or-anise seed
• 3-1/2 oz. (1 cup) walnut halves

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 tsp. kosher salt; more to taste
• 2 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
• 1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
• 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
• 2 ripe Bartlett or Anjou pears
• 1/4 lb. Gorgonzola or Roquefort, sliced

Make the spiced nuts: Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.

Add warm walnuts to melted sugar for spice-candied nuts. To coat them evenly, shake the pan or nudge the nuts with a wooden spoon.

Make the vinaigrette: In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)

Assemble the salad: In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts and serve.

Roasted Butternut Squash Salad with Pears and Stilton

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

• 1 large butternut squash (about 3 lb.)
• 5 Tbs. extra-virgin olive oil
• 1/2 tsp. chopped fresh rosemary
• Kosher salt
• Freshly ground black pepper
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1-1/2 Tbs. balsamic vinegar
• 1 tsp. Dijon mustard
• 1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
• 2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
• 6 oz. Stilton, cut into 8 wedges

Position a rack in the center of the oven and heat the oven to 450°F.

Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.

Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

Frisée and Grape Salad with Verjus and Blue Cheese

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

• 3 Tbs. verjus
• 2 Tbs. grapeseed oil
• 1-1/2 Tbs. finely chopped shallot
• 8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
• 2 cups mixed grapes, halved, and seeded if necessary
• 1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
• Kosher salt and freshly ground black pepper

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper

Winter Greens with Black Olive Vinaigrette & Warm Marinated Goat Cheese Croutons

• 2 logs (1/4 lb. each) fresh goat cheese
• 1/4 cup plus 2 tsp. extra-virgin olive oil
• 2 tsp. fresh thyme leaves, lightly chopped
• Freshly ground black pepper
• 8 slices (1/2-inch thick) baguette or thin Italian loaf, cut on the diagonal
• 1 large clove garlic, cut in half lengthwise
• 6 lightly packed cups of bite-size chicory and escarole (or other winter greens of your choice)
• 1 large Belgian endive (about 1/2  lb.)
• 1 recipe Black Olive Vinaigrette 
• Sea salt or kosher salt

Marinate the goat cheese:

Cut each goat cheese log into four equal rounds, using a thin, sharp knife dipped in hot water. Arrange the rounds in one layer in a nonreactive container. Pour 1/4 cup of olive oil evenly over the cheese. Sprinkle with the thyme and grind on some pepper over the cheese. Cover and marinate for at least 2 hours in the refrigerator. Remove the cheese from the refrigerator 30 minutes before tossing the salad.

Make the croutons:

Heat the oven to 350°F. Rub the sliced bread all over with the cut sides of the garlic clove. Spread the bread slices out on a heavy baking sheet and drizzle with the remaining 2 tsp. olive oil. Put the sheet in the oven and toast the bread (without turning) until the edges are lightly golden and the bread is crisp, 10 to 12 minutes. Let the toasts cool on a rack.

Assemble the salad:

Wash the chicory and escarole and spin dry well. Trim off the brown root end from the endive and cut the endive crosswise into 1-inch-thick crescents. Use your fingers to separate the leaves. Discard the firm rounds of core. Toss the endive with the chicory and escarole.

Heat the oven to 400°F. Put the croutons on a rimmed baking sheet and lay one round of cheese on each crouton. Use a knife to spread the cheese so that it completely covers the bread and drizzle the olive oil marinade over the croutons. Put the baking sheet in the oven for 5 minutes to heat the goat cheese.

While the croutons are warming, set aside about 2-1/2  Tbs. of the vinaigrette and toss the salad with the remaining vinaigrette. Season the salad with salt and pepper to taste.

Remove the croutons from the oven and dab a bit of the reserved vinaigrette on top of each. Serve the salad on individual plates with one crouton alongside.

Classic French Onion Soup

This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it's rich, smooth, and melts easily.CooksClub members: Watch a video for step-by-step instructions on how to make this soup.

• 2 oz. (1/4 cup) unsalted butter, more for the baking sheet
• 4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
• Kosher salt and freshly ground black pepper
• 1 tsp. granulated sugar
• 1 small baguette (1/2 lb.), cut into 1/2-inch slices
• 2 quarts Roasted Beef Broth or lower-salt canned beef or chicken broth
• 1 bay leaf
• 2 cups grated Gruyère

Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle  with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.

Spinach & Basil Salad with Tomatoes, Candied Walnuts & Warm Bacon Dressing

Add some new flavors and textures to perk up a classic spinach salad: fresh basil adds an unexpected flavor boost, the broiled grape tomatoes add warmth, and the candied walnuts, enhanced with a pinch of cayenne, are sweet, salty, and earthy.   

• 8 oz. (5-1/2 lightly packed cups) baby spinach leaves, washed and dried
• 1 cup lightly packed fresh basil leaves, washed and dried
• 6 slices bacon
• 2 Tbs. white-wine vinegar
• 1 Tbs. Dijon mustard
• 1/3 cup plus 2 tsp. olive oil
• Sea salt and freshly ground black pepper
• 1 pint grape tomatoes, washed and dried
• 1-1/2 tsp. dried herbes de Provence
• 1/2 tsp. dehydrated minced or granulated garlic
• 1/2 tsp. kosher salt
• Candied Walnuts

In a large salad bowl, toss the spinach and basil. Cut each slice of bacon into thirds. Cook in a medium skillet over medium to medium-high heat, stirring occasionally, until crisp; drain on paper towels. Reserve 1 Tbs. of the bacon fat. Crumble the bacon into pieces.

In a medium metal bowl, whisk the vinegar with the mustard. Slowly whisk in 1/3 cup of the oil and then whisk in the 1 Tbs. bacon fat. Season to taste with sea salt and pepper. Set aside in a warm place.

Position an oven rack as close as possible to the broiler element. Put a heavy-duty rimmed baking sheet on the rack and heat the broiler to high. Toss the  tomatoes with the remaining 2 tsp. olive oil, the herbes de Provence, dehydrated garlic, and kosher salt. Pour the tomatoes onto the hot pan and broil, stirring occasionally, until the skins are cracked and blistered and the flesh is warmed through, 4 to 5 minutes. Turn off the broiler. Transfer the tomatoes with a slotted spoon to the bowl with the salad dressing. Stir to coat and mix the seasonings into the dressing. Put the bowl in the oven to keep warm until ready to serve.

Just before serving, transfer the tomatoes from the dressing to another bowl with a slotted spoon. Whisk the dressing to recombine. Add half of the bacon to the greens. Drizzle the greens with 3 Tbs. of the dressing and toss lightly to  coat. Add more dressing only if needed; don’t overdress the salad. Mound the greens on four salad plates. Garnish with the tomatoes, the remaining bacon, and some of the candied walnuts (you’ll have leftovers for snacking). Serve immediately.

Fennel & Orange Salad with Red Onion & Olives

This popular Sicilian salad is made with blood oranges when they are in season, but navel oranges work just as well. I like to bring the salad to the table with the layers intact and toss it at the table.

• One-half small red onion
• 2 large navel oranges or blood oranges
• 2 to 3 small fennel bulbs, trimmed (about 1 lb. total after trimming)
• 6 dry-cured black olives
• 3 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. fresh lemon juice
• 3/4 tsp. kosher salt
• 1 tsp. chopped fresh mint
• Freshly ground black pepper

Slice the onion half lengthwise as thinly as you can. Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp. Refrigerate for at least 15 minutes.

Working with one orange at a time, slice off both ends. Set the orange on a cutting board, one cut side down. With a sharp knife, cut away the peel (the zest and white pith) by slicing from top to bottom, following the contour of the orange. Working over a bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane that separates them. Remove any seeds and put the orange segments in another bowl, separate from the juice. Squeeze the membranes over the juice bowl.

Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise as thinly as you can.

With a paring knife, slice the olive flesh off the pits lengthwise. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, and salt. (The recipe can be prepared up to this point several hours in advance. If working ahead, wrap and refrigerate the fennel; don’t chop the mint until just before serving.)

Drain the sliced onion and toss it with the fennel. Put the fennel and onion in a shallow salad bowl or on a rimmed serving platter. Drizzle with the reserved orange juice. Arrange the orange segments on top and sprinkle with the olives and mint.

Drizzle the dressing evenly over the salad. Add several grinds of black pepper and serve immediately.

Boston Lettuce Wedges with Mimosa Vinaigrette

• 1 large egg
• 3 small heads Boston lettuce
• 2 Tbs. fresh lemon juice
• 1-1/2 Tbs. Dijon mustard
• Kosher salt and freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. finely chopped shallot

Tip:

An older egg will be easier to peel.

Put the egg in a small saucepan and cover with cold water. Bring to a boil, cover the saucepan, and remove it from the heat. Let stand, covered for 15 minutes. While the egg cooks, remove any damaged leaves from the lettuce heads and trim their bases. Cut each head through the core into four wedges. Rinse under cold water, shake gently to get rid of excess water, and then set the wedges on a clean dishcloth to drain, cut side down.

In a small bowl, whisk the lemon juice and mustard. Add 1/2 tsp. salt and a few grinds of pepper and then whisk in the oil in a slow, steady stream. Stir in the parsley and shallot.

Drain the egg and cool it under cold running water. Remove the shell and separate the white from the yolk. Using the back of the spoon, press the egg white through a fine sieve. Repeat with the egg yolk. Stir the sieved egg into the dressing and taste for seasoning. Arrange two lettuce wedges on each of six large salad plates and spoon the dressing over them. Serve immediately.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 2 Tbs. apple cider vinegar
• 2 Tbs. honey
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 medium carrots (1 lb.)
• 1 medium celery root (3/4 to 1 lb.)
• 6 lightly packed cups baby arugula (about 6 oz.)
• 3/4 cup sliced almonds, toasted
• 1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Radicchio, Endive & Grapefruit Salad

Treviso, a variety of radicchio that has long been popular in Italy, has elongated, variegated red leaves that taste more delicate and less bitter than the mor familiar ball-shaped varieties. Raw Treviso adds vivid color and a juicy crunch to salads.

• 1 grapefruit
• 3 Tbs. walnut oil
• Kosher salt and freshly ground black pepper
• 1 head radicchio or Treviso, leaves separated and cut into strips
• 1 head endive, torn into spears
• 1/2 small red onion, thinly sliced and rinsed in cold water
• 1 3-oz. log soft goat cheese
• 1/4 cup toasted, chopped walnuts

Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.

Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.

Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.

Arugula Salad with Pesto Vinaigrette

This is the perfect rush-hour dinner salad made fabulous with a couple of pantry staples: artichoke hearts and pesto. Effortless never tasted so good!

• 1 medium ripe tomato, cored and chopped (about 1 cup)
• 1 cup jarred artichoke hearts packed in water, drained, rinsed, and quartered
• 5 oz. baby arugula (about 5 cups lightly packed)
• 2 Tbs. red wine vinegar
• 2 Tbs. basil pesto (homemade or store-bought)

Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.

Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

• 2 medium ruby grapefruit
• 1 Tbs. fresh lime juice
• 2 tsp. honey
• 1/4 tsp. kosher salt
• 6 Tbs. extra-virgin olive oil
• 2 Tbs. chopped fresh mint, plus leaves for garnish
• 6 to 8 large handfuls arugula, tough stems removed (about 8 oz.)
• 1 head radicchio, cored and cut into strips
• 1/3 cup sliced almonds, toasted

With a sharp knife, cut away both ends of one of the grapefruit. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. When you’ve removed all the segments, squeeze the membrane to extract all the juice. Repeat with the second fruit. Spoon out the grapefruit segments from the bowl and set them aside on a plate. Remove any seeds from the juice.

Measure out 3 Tbs. juice into a small bowl. Save the rest for another use (or drink it). Whisk the lime juice, honey, and salt into the grapefruit juice. Whisk in the oil and then the chopped mint. Drag an arugula leaf though the vinaigrette and taste for seasoning. Drizzle about 1 Tbs. of the vinaigrette over the grapefruit segments.

Combine the arugula and radicchio in a large bowl. Toss with enough of the vinaigrette to evenly but lightly coat the leaves (you may not need all of it). Arrange the greens on six salad plates and garnish with the grapefruit segments, almonds, and a few mint leaves.

Silky Leek & Celery Root Soup

For the best flavor, make this soup a day in advance.

• 3 Tbs. unsalted butter
• 2 medium leeks (white and light green parts only), trimmed, halved lengthwise, cut crosswise into thin half-moon slices, rinsed thoroughly, and drained
• 1 medium yellow onion, thinly sliced
• 1 tsp. kosher salt; more to taste
• 1-1/2 lb. celery root (about 1 large)
• 3/4 cup crème fraîche
• 1/4 cup heavy cream; more as needed
• Freshly ground black pepper
• 1/4 cup thinly sliced fresh chives

In a 4-quart or larger heavy-based pot, melt the butter over medium-low heat. Add the leeks, onion, and a generous pinch of salt and cook, stirring occasionally, until very soft and lightly golden but not brown, 15 to 20 minutes. Reduce the heat to low if you see signs of browning.

Meanwhile, peel the celery root with a sharp knife (expect to slice quite a bit off the exterior as you trim). Halve the peeled celery root lengthwise and cut each half into 1-inch-thick wedges. Cut each wedge crosswise into 1/4-inch slices. You should have about 5 cups.

Add the celery root, 1 teaspoon salt, and 1/2 cup water to the leeks. Cover and cook until the celery root is tender, 10 to 15 minutes. (Check occasionally; if all the water cooks off and the vegetables start to brown, add another 1/2 cup water.) Add 4-1/2 cups water, bring to a simmer, and continue to cook another 20 minutes. Let cool slightly.

Purée the soup (with a hand blender, or in small batches in a stand blender) to a very smooth, creamy consistency. Let cool completely and then store in the refrigerator at least overnight or for up to two days.

About an hour before serving, put the crème fraîche in a small bowl and stir in enough of the heavy cream so that the mixture reaches the consistency of yogurt. Leave the cream mixture at room temperature until you are ready to serve the soup. (If the cream is too cold, it will cool the soup.)

Reheat the soup. (If it’s too thick, gradually thin it with as much as 1 cup water.) Taste and add more salt as needed. Ladle the soup into small espresso cups or shot glasses. Top each portion with a small spoonful of crème fraîche (it should float on top of the soup). Finish each cup with a pinch of black pepper and a sprinkle of chives.

Romaine Salad with Hearts of Palm & Orange-Honey Vinaigrette

For the vinaigrette:

• 3 Tbs. Dijon mustard
• Finely grated zest of 1 orange (about 1 Tbs.)
• Juice of 1 orange (about 1/4 cup)
• 1 Tbs. fresh lemon juice
• 1 Tbs. honey
• 3/4 tsp. ground coriander
• Pinch celery salt
• Kosher salt and freshly ground black pepper
• 1/4 cup grapeseed or canola oil
• 1/4 cup extra-virgin olive oil

For the salad:

• 1/2 Spanish onion, sliced into 1/8-inch rings
• 2 oranges
• 2 hearts of romaine, washed, dried and torn into large pieces (about 8 cups)
• 6 canned hearts of palm, sliced into 1/4-inch coins
• 24 kalamata olives

Make the vinaigrette

In a bowl, combine the mustard, orange zest, orange juice, lemon juice, honey, coriander, and celery salt, if using. Season with salt and pepper to taste and blend well with a whisk. Combine the oils in a measuring cup and, while constantly whisking the mustard mixture, slowly drizzle in the oils. Taste for seasoning. Cover and set aside until needed.

Prepare the onion rings and oranges

Tip:

Soaking the onions in cold water tames their strong flavor and crisps the rings.

Rinse the onion rings in a strainer under cold water. Put them in a small bowl with cold water, cover, and refrigerate until needed. Slice off the ends of the oranges and set the fruit on one end. Following the fruit's contours, slice off the peel and the white pith. Hold the peeled orange over the a bowl and slice along the membranes to free the segments.

To serve

Put the lettuce in a large bowl. Stir or whisk the vinaigrette and pour 1/4 cup of it over the lettuce; toss to coat, adding more salt and pepper to taste. Distribute the greens among six salad plates. Top with the onions, orange segments, hearts of palm, and olives. Drizzle 1 Tbs. of the vinaigrette over each salad and serve immediately.

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 1 Tbs. red-wine vinegar
• 3/4 tsp. Dijon mustard
• 1/4 tsp. minced garlic
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
• 1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
• Leaves from 1 head celery
• 1/2 cup fresh basil leaves (green or purple), torn into small pieces
• 1/2 cup fresh chervil sprigs
• 1/4 cup chopped fresh chives

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 1 Tbs. red-wine vinegar
• 3/4 tsp. Dijon mustard
• 1/4 tsp. minced garlic
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
• 1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
• Leaves from 1 head celery
• 1/2 cup fresh basil leaves (green or purple), torn into small pieces
• 1/2 cup fresh chervil sprigs
• 1/4 cup chopped fresh chives

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Arugula Salad with Blood Oranges, Fennel & Ricotta Salata

The sweetness of blood oranges will vary, so if you find that they’re making your vinaigrette too sweet, compensate by adjusting the amount of sherry vinegar to taste. If you can’t find blood oranges, substitute a mix of pink grapefruit and orange sections.

• 2 tsp. minced shallots
• 6 small blood oranges
• 2-1/2 Tbs. sherry vinegar
• 1/4 tsp. sea salt or kosher salt; more to taste
• Freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 1/2 lb. baby arugula (6 to 7 cups)
• 1 medium fennel bulb (about 3/4 lb.)
• 1/4 lb. ricotta salata, shaved with a vegetable peeler to yield about 1 cup

Tip:

To avoid discoloration, cut the fennel as close to serving time as possible. Don’t soak the fennel in water, or you’ll dilute the intensity of its flavor.

Put the shallots in a small bowl. Squeeze one of the blood oranges to get 2 tablespoons of juice. Add the juice and the vinegar to the shallots. Season the mixture with the salt and a few grinds of black pepper. Let sit for 10 min. and then whisk in the olive oil. Reserve the vinaigrette at room temperature until ready to use (for up to 2 hours) or make up to one day in advance and store, tightly covered, in the refrigerator. Bring to room temperature and whisk again before using.

Trim any long stems from the arugula, wash the leaves well, and spin them dry. Put the arugula in a large bowl, cover with a slightly damp towel, and refrigerate until ready to toss.

With a serrated knife, remove the peel and pith from the blood oranges. Cut the oranges in half lengthwise and slice into 1/4-inch-thick half moons. Reserve in a small bowl at room temperature (or refrigerate, tightly wrapped, if working ahead).

Trim the stalks from the fennel bulb. Cut the bulb in half lengthwise through the core. Cut out the core in a wedge. Shave the fennel lengthwise with a vegetable peeler or on a mandoline. You will have ribbons, not crescents. (If you have crescents, you’re slicing crosswise instead of lengthwise.)

Add the fennel to the arugula and toss. Whisk the vinaigrette to recombine. Add the vinaigrette to the arugula and fennel and toss again. Season with salt and pepper. Add the blood oranges and toss gently. Divide among salad plates and distribute the ricotta salata over each salad.