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
-
Preheat oven to 400°.
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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.
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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.
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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.
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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.
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