- 4 teaspoons butter, softened, divided
- 2 tablespoons plus 2 teaspoons flour, divided
- 2 eggs, separated, plus 2 egg whites, at room temperature
- 3 1/2 ounces Gruyère cheese, finely grated, divided
- Salt and pepper
- 1/2 cup milk
- 3/4 cup seedless red grapes, halved lengthwise
- 1 teaspoon Dijon mustard
- 1 container mixed greens (5 ounces)
- 1 1/2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2 teaspoons red wine vinegar
- 1/3 cup salted roasted pistachios, chopped
- Position a rack in the middle of the oven; pre-heat to 375°F.
- Coat each ramekin with 1 teaspoon butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess.
- Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat. Place the egg yolks in a small bowl and the 4 egg whites in a large metal bowl.
- Toss the cheese, the remaining 2 tablespoons flour and a pinch each of salt and pepper in a large metal bowl; stir in the milk. Place the bowl over the simmering water; stir until the cheese melts and the mixture is steaming, about 5 minutes.
- Add 2 tablespoons of the cheese mixture to the yolks, stirring with a small whisk. Whisk the yolk mixture into the hot cheese mixture and remove from the heat.
- Whip the egg whites, using a large whisk or an electric mixer, until stiff but not dry, about 1 minute. Fold one-third of the whites into the cheese mixture, then fold in the remaining whites; mix gently.
- Spoon the mixture into the ramekins, filling each three-quarters full. Place on a baking sheet; transfer to the oven. Bake, without opening the oven, until the soufflés are puffed, about 15 minutes.
- Make the salad while the souffles bake. Mix the grapes and mustard in a salad bowl. Toss with the greens, EVOO and vinegar; season. Top with the nuts.
- Remove the soufflés from the oven with a spatula; transfer them to plates. Serve immediately with the salad.
Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.