Cheese Soufflé With Bacon Arugula Salad Recipe

You know whose recipes never let you down? Martha Stewart, which is why we're obsessed with this "literally anybody can do it" cheese soufflé from the February 2014 issue of Martha Stewart Living. If you know the very basics of baking and can grate cheese and fry up a nice pan of bacon, this hearty winter dish is right around the corner.

Cheese Soufflé With Bacon Arugula Salad Recipe
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  • 4 tablespoons unsalted butter
  • 2 tablespoons finely grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup grated gruyère cheese
  • 2 tablespoons minced chives
  • coarse salt and freshly ground pepper
  • 3 large eggs
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 cups packed baby arugula
  • 4 strips bacon
  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 1/8 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 souffle.
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