Cheese Souffles with Herb Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy soufflés. Ingredients:
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 |
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) |
Directions:
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.
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