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.

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.

Roasted Sweet Potato Soup with Sorghum Butter and Duck Cracklings

This is a very simple, rich dish with a terrific crispy duck skin and nutty butter garnish on top. Duck cracklings are made from the leftover skin after dressing a duck. Ask your butcher if he will sell you just the skin, or buy a duck or duck breasts and save the meat for another use. Alternatievly, you can substitute crisped pancetta for the cracklings.

For the soup:

• 
  
  4 medium sweet potatoes (about 2 lbs. total)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small yellow onion, finely chopped (3/4 cup)
  
  


• 
  
  1 qt. lower-salt chicken broth
  
  


• 
  
  Kosher salt
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  1/4 cup buttermilk
  
  

For the duck cracklings:

• 
  
  1 lb. duck skin (from 1 medium duck or 4 duck breasts)
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Kosher salt
  
  

For the sorghum brown butter:

• 
  
  2 oz. (4 Tbs.) unsalted butter, cut into cubes
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. sorghum syrup
  
  


• 
  
  1/2  Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  Kosher salt
  
  

Make the soup:

Position a rack in the center of the oven and heat the oven to 350ºF. Place the sweet potatoes on a baking sheet, and bake until tender, 40 to 50 minutes. When cool enough to handle, peel and cut the sweet potatoes into 3/4-inch pieces. Set aside.

In a large (4-quart) saucepan, heat the butter and oil over medium low heat. Add the onion and cook, stirring occasionally, until softened, 10 to 15 minutes.

Add the reserved potatoes, chicken broth, and 1 tsp. salt. Bring to a boil over medium-high heat, and then reduce the heat to medium-low or low and simmer for 15 minutes. Let cool briefly.

Working in batches, puree the soup in a blender until smooth. Strain through a fine mesh sieve into a clean sauce pan. Add the heavy cream and buttermilk, and season to taste with salt.

Make the duck cracklings:

Slice the duck skin into 1/2-inch strips and place in a 10-inch heavy-duty straight-sided sauté pan. Add 1/4 cup water, the bay leaf, and 1 tsp. salt. Bring to a boil over medium high heat, reduce the heat to maintain a simmer, and cook until the water evaporates and the skin is golden brown, 10 to 15 minutes. With a slotted spoon, transfer the skin to paper towels to drain. Season to taste with salt and let cool. Chop coarsely.

Make the sorghum butter:

In a 1-quart heavy-duty saucepan, heat the butter over medium heat until the milk solids turn golden brown, 5 to 6 minutes. Remove from the heat, and immediately add the lemon juice, sorghum, parsley, and 1/4 tsp. salt.

To serve, reheat the soup, if necessary. Ladle the soup into 6 bowls. Spoon about 1 Tbs. sorghum brown butter over the top and sprinkle about 2 Tbs. of duck cracklings over each.

Classic Vichyssoise

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.

• 
  
  4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)  
  
  


• 
  
  2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
  
  


• 
  
  2 cups whole milk
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. thinly sliced fresh chives, for garnish
  
  

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.

Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.

Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.

Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.

Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

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.

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

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.

Pea and Parmigiano Soup

This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup.

• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1 large Yukon Gold potato (8 oz.), peeled and cut into 1/2-inch cubes (1 cup)
  
  


• 
  
  10 oz. (2 cups) frozen peas
  
  


• 
  
  1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  White truffle oil, for garnish (optional)
  
  

Melt 2 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the broth and potato and bring to a boil. Lower the heat to medium low, cover, and cook until the potatoes are tender when poked with a fork, 6 to 8 minutes. Add the peas, cover the pan, and cook until heated through, about 5 minutes more.

Purée the soup in 2 batches in a blender until very smooth. Reheat the soup in a 2-quart saucepan over medium-low heat. Add the Parmigiano, the remaining 1 Tbs. butter, and 1/2 tsp. pepper and cook, stirring, until melted. Serve drizzled with the truffle oil, if using.

Warm Spinach Salad with Eggs, Bacon & Croutons

When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully.

• 
  
  2 large eggs
  
  


• 
  
  Kosher salt
  
  


• 
  
  4-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 cloves garlic, crushed and peeled
  
  


• 
  
  3 to 4 oz. rustic, coarse-textured bread, crust removed, cut into 3/4-inch cubes (to yield 3 cups)
  
  


• 
  
  3 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 slices bacon, cut into 3/4-inch squares
  
  


• 
  
  1 small shallot, minced (1-1/2 Tbs.)
  
  


• 
  
  10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
  
  

Put the eggs in a small saucepan of water and bring to a boil over medium-high heat. Boil for 4 minutes. Turn off the heat and let cool in the water. When the eggs are cool, crack and peel them. Chop the eggs, season to taste with salt, and reserve.

Position a rack in the center of the oven and heat the oven to 375°F. Heat 1-1/2 Tbs. of the olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, until it starts to turn gold, about 1 minute. Discard the garlic.

Arrange the bread in a single layer on a baking sheet. Drizzle with the garlic-infused oil, sprinkle with a little salt, and toss. Bake, shaking the bread cubes once, until golden and crispy, 8 to 10 minutes. Remove from the oven and let cool.

In a small bowl, whisk together the remaining 3 Tbs. olive oil, the sherry vinegar, and the mustard. Season with salt and pepper to taste.

In a 10-inch skillet, cook the bacon over medium-high heat, stirring frequently, until golden brown and crisp, 3 to 5 minutes. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the shallot to the pan and cook, stirring, until softened, about 1 minute. Let the pan cool slightly and add the vinaigrette to the pan, whisking well to blend the ingredients.

Toss the warm vinaigrette and the spinach together in a large bowl. Transfer to a platter and garnish with the chopped eggs, bacon, and croutons. Serve immediately.

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.

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

Iceberg Wedges with Blue Cheese Buttermilk Dressing

• 
  
  3/4 lb. blue cheese, coarsely chopped
  
  


• 
  
  2 scallions, white and light-green parts only, coarsely chopped
  
  


• 
  
  1/2 cup mayonnaise
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2/3 cup buttermilk; more as needed
  
  


• 
  
  2 small heads iceberg lettuce, quartered and cored
  
  

Crumble 1 cup of the blue cheese and set it aside as a garnish.

Set up a food processor and, with the motor running, drop the scallions through the feed tube. After 10 seconds, shut off the machine and scrape down the sides of the bowl. Add the remaining chopped blue cheese and pulse a few times to chop it further. Stop the motor and add the mayonnaise, vinegar, and 2 tsp. black pepper. With the motor running, add the buttermilk. Check the texture; if it is too thick, add more buttermilk to produce a thick and creamy, but pourable, dressing. (The dressing may be prepared up to 3 days ahead; store in an airtight container in the refrigerator.)

To assemble the salad, lay the iceberg wedges cut side up on 8 salad plates. Spoon about 1/4 cup of the dressing over each, then sprinkle each with some of the reserved blue cheese and a few grinds of black pepper. Leftover dressing will keep for 1 week in an airtight container in the refrigerator.

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

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.

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.

Classic Vichyssoise

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.

• 
  
  4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)  
  
  


• 
  
  2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
  
  


• 
  
  2 cups whole milk
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. thinly sliced fresh chives, for garnish
  
  

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.

Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.

Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.

Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.

Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

Orange, Avocado & Mâche Salad

• 
  
  4 medium navel or Valencia oranges
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. minced red onion
  
  


• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium ripe avocado, thinly sliced
  
  


• 
  
  5 oz. mâche (about 6 loosely packed cups)
  
  

Finely grate 1 tsp. zest from one of the oranges and put in a large bowl. Using a sharp knife, trim off the peel and white pith from the oranges and cut crosswise 1/4 inch thick.

Squeeze two or three orange slices over a small bowl to yield 1 Tbs. juice; add the juice to the zest along with the olive oil, onion, and vinegar. Whisk to blend and season to taste with salt and pepper.  Arrange the remaining orange slices and the avocado slices to one side of 6 salad plates.

Toss the mâche with the dressing, season to taste with salt and pepper, and mound next to the oranges and avocados.

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

Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.

• 
  
  Kosher salt
  
  


• 
  
  1-3/4 lb. (6 to 7 cups) cauliflower florets (from 1 medium head)
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/4 cup Marcona or regular almonds (roasted and salted), finely chopped
  
  


• 
  
  1/4 cup jarred piquillo peppers or roasted red peppers, rinsed, seeded, and finely diced
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. thinly sliced fresh mint
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  

Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.


Working in 2 batches, purée each batch of cauliflower with 2 cups of the cooking liquid and 2 Tbs. of the butter in a blender until very smooth. Season to taste with salt. (The soup can be made up to 4 hours ahead.)


In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes Season to taste with salt and pepper. (The relish can be made up to 1 hour ahead.)


When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the almond relish.

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.