Cheeseboard Soufflé Seasonal Salad Recipes

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 12- to 14-ounce ramekin and sprinkle with Parmesan to lightly coat, tapping out any excess. Refrigerate the prepared ramekin until you're ready to bake the souffle.
• For the Gruyere souffle: Combine the milk, thyme and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Once the mixture is just simmering, remove the pan from the heat.
• Melt the butter in a medium saucepan over low heat. Add the flour and whisk constantly until the mixture lightens and foams, about 2 minutes (this is your roux). Whisk in the warm milk, bring to a boil and cook, whisking constantly, until the mixture thickens, about 1 minute. Remove the herbs, take the pot off the heat and whisk to cool slightly.
• Transfer the mixture to a large bowl. Stir in the egg yolk, Parmesan, cayenne and a heavy pinch of kosher salt and pepper.
• Slowly whisk the egg whites and cream of tartar in a very clean bowl with an electric mixer on medium speed until foamy, about 1 minute. (Alternatively, use a stand mixer fitted with the whisk attachment.) Increase the speed to medium-high and whip until the whites hold a soft peak, about 2 minutes. Quickly but gently fold the whites into the flour mixture with a rubber spatula in 3 additions until just streaky. Scatter the Gruyere over the top and fold the batter together, taking care not to overmix.
• Spoon the batter into the prepared ramekin. Place the ramekin on a baking sheet and bake until golden, puffed and just set in the center, 35 to 40 minutes. Note: Once you place the souffle in the oven, do not open the door! The steady, high heat will allow the souffle to rise. If you open the door it may fall.
• For the frisee salad: Meanwhile, cook the bacon in a small nonstick skillet over medium-high heat, stirring occasionally, until well browned and crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
• Whisk the shallot, vinegar, Dijon and some salt and pepper in a medium bowl until combined. Slowly whisk in the oil until smooth and emulsified. Add the frisee, radishes and bacon and toss until well coated. Taste and adjust the seasoning with more salt and pepper. Serve the souffle immediately after removing from the oven with the salad.

Steps:

• 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 1/8 teaspoon pepper. Whisk in egg yolks.
• 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.
• Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.