A: This retro salad has made quite a resurgence in the past few years. Even the trendiest places have cleared menu space for it with upscale ingredients of heirloom tomatoes, heritage bacon and artisanal bleus. There's something about the crisp lettuce, salty pork, tangy cheese and creamy dressing that is so deliciously comforting.
Q: My wife and I recently had dinner at Stéphane's American and French Cuisine in Boca and we had the French onion soup gratinée. This was the best onion soup I have ever tasted. Would it be possible to print the recipe? — Herb Goldstein, Boynton Beach
A: John Belleme, executive chef of Stéphane's American & French Cuisine (2006 NW Executive Center Circle, Boca Raton; 561-893-8838, stephanesrestaurant.com) said this soup "requires patience more than work." It starts with a beef stock that simmers 24 hours. The lengthy caramelization process of the onions removes the moisture and produces a deep, rich concentrated flavor, which is the foundation of this delicious classic French recipe.