Cheese Soufflés With Herb Salad Recipe

Name: Cheese Soufflés With Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 400u00b0.
2
To prepare souffles, coat each of 4 (1-cup) souffle dishes evenly with 1/2 teaspoon butter. Sprinkle each souffle 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 Gruyere 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 400u00b0 oven. Immediately reduce oven temperature to 375u00b0. Bake souffles at 375u00b0 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 souffles.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Cheese Soufflés With Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cheese Soufflés With Herb Salad

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