Cheese Soufflés with Herb Salad

Cheese Souffles with Herb Salad Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy soufflés.

Yield:

Serves 4 (serving size: 1 soufflé and 1 1/2 cups salad)
Total time: 1 Hour, 5 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 51 Minutes
Total: 1 Hour, 5 Minutes

Nutritional 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

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)

Preparation

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.

Jeanne Kelley,

Cooking Light

May 2012
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