Description
This is a delicious way to begin (or end – depending on whether you serve dinner in the north american or european manner) any meal and very handy as it incorporates both cheese and salad courses.;-)
Ingredients
- Fresh Breadcrumb
- Butter
- All-purpose Flour
- Milk
- Feta Cheese
- Egg Yolks
- Sun-dried Tomatoes
- Fresh Dill
- Egg Whites
- Salad Greens
- Vinaigrette
Instructions
- Preheat oven to 375 degrees f
- Butter 8, cup ramekins and coat well with breadcrumbs, knocking out excess and reserving
- In a medium saucepan, melt butter over moderately low heat and whisk in flour
- Cook roux, whisking constantly, for 3 minutes
- Add milk in a stream, whisking
- Bring to a boil and remove from heat
- In a large bowl, whisk together cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste
- Beat whites until they hold stiff peaks
- Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly
- Fill each ramekin halfway with souffl mixture and divide remaining cheese among ramekins
- Fill with remaining souffl mixture and sprinkle with reserved crumbs
- Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins
- Bake in middle of oven until golden-brown, about 25 minutes
- Remove and let stand in pan 15 minutes
- Run a knife around edge of souffls and invert onto a baking sheet
- Preheat oven to 425 degrees f
- Bake in middle of oven until puffed and golden-brown, 5-7 minutes
- Divide salad among 8 salad plates and put one souffl atop each plate of greens
- Serve immediately