CHEESE SOUFFLE WITH BACON ARUGULA SALAD

This is a Martha Stewart Recipe. It is Delish.

Photo by Marinel W.

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tablespoons unsalted butter, plus more for ramekins

  • 2

    tablespoons finely grated Parmesan cheese (1/2 oz)

  • 1/4

    cup all-purpose flour

  • 1

    cup whole milk

  • 1

    cup grated Gruyere cheese (2 ounces)

  • 2

    tablespoons minced chives, plus 1 tablespoon 1/2 inch pieces

  • coarse salt and freshly ground pepper

  • 3

    large eggs, room temperature, whites and yolks separated

  • 1

    tablespoon extra-virgin olive oil

  • 1

    tablespoon red wine vinegar

  • 2

    cups packed baby arugula (2 ounces)

  • 4

    strips bacon, cooked and broken into large pieces, for serving

Directions

1. Preheat oven to 400 degrees. Butter two 2 - cup ramekins, coat with Parmesan and refrigerate. Melt butter in a saucepan over medium heat. Add flour, stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk in egg yolks. 2. Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees, bake until puffed, about 15 minutes. 3. Whisk together oil and vinegar, drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with the soufflé.

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