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Cheese Soufflés with Herb Salad

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 51 mins
Total time 1 hr, 5 mins
Yield Serves 4 (serving size: 1 soufflé and 1 1/2 cups salad)
Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy soufflés.

Ingredients

  • Souffles:
  • 2 teaspoons unsalted butter, softened
  • 8 teaspoons finely grated Parmigiano-Reggiano cheese
  • 2 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup plus 2 tablespoons 1% low-fat milk
  • 2 tablespoons dry white wine
  • 1/4 teaspoon kosher salt
  • 2 ounces cave-aged Gruyere cheese, shredded (about 1/2 cup)
  • 2 large egg yolks
  • 4 large egg whites
  • Salad:
  • 4 teaspoons extra-virgin olive oil
  • 4 teaspoons white balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups baby arugula
  • 4 cups mixed herbs (such as Italian parsley, mint, dill, cilantro, tarragon, chives, and basil)

Nutrition Information

  • calories 229
  • fat 14.8 g
  • satfat 6 g
  • monofat 6.5 g
  • polyfat 1.3 g
  • protein 13.6 g
  • carbohydrate 10.2 g
  • fiber 1.5 g
  • cholesterol 131 mg
  • iron 3 mg
  • sodium 458 mg
  • calcium 310 mg

How to Make It

  1. Preheat oven to 400°.

  2. To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.

  3. Combine flour and the next 3 ingredients (through black pepper) in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyère cheese; stir until cheese melts. Spoon the mixture into a large bowl, and let stand for 5 minutes. Stir in egg yolks.

  4. Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in 400° oven. Immediately reduce oven temperature to 375°. Bake soufflés at 375° for 17 minutes or until puffy and golden.

  5. To prepare salad, combine olive oil, vinegar, salt, and black pepper in a large bowl, stirring well with a whisk. Add arugula and herbs; toss to coat. Serve with soufflés.