Best 7 Cheese Souffles With Bacon Arugula Salad Recipes

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Indulge in the symphony of flavors with our tantalizing cheese soufflés, a culinary masterpiece that combines airy textures and rich, cheesy goodness. Accompanied by a refreshing bacon arugula salad, this dish offers a harmonious balance of savory and zesty flavors.

The soufflés, crafted with a blend of Gruyère and Parmesan cheeses, rise majestically in the oven, creating a golden-brown crust that reveals a light and fluffy interior. Each bite is an explosion of cheesy delight, complemented by the crispy bacon and peppery arugula in the salad.

For a delightful vegetarian option, we also present a spinach and ricotta soufflé, bursting with the vibrant flavors of fresh spinach and creamy ricotta cheese. Paired with the zesty lemon vinaigrette dressing of the accompanying salad, this dish offers a lighter yet equally satisfying experience.

Both soufflé variations are accompanied by a vibrant bacon arugula salad, a symphony of flavors and textures that perfectly complements the richness of the soufflés. Crispy bacon adds a smoky touch, while the peppery arugula and tangy dressing create a refreshing contrast.

With detailed instructions and helpful tips, these recipes are accessible to both experienced and novice cooks, ensuring a successful culinary adventure. So, prepare to impress your taste buds and embark on a journey of culinary delight with our cheese soufflés and bacon arugula salad.

Here are our top 7 tried and tested recipes!

CHEESE SOUFFLES WITH BACON ARUGULA SALAD



Cheese Souffles with Bacon Arugula Salad image

Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for ramekins
2 tablespoons finely grated Parmesan cheese (1/2 ounce)
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

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.

CHEESE SOUFFLE WITH BACON ARUGULA SALAD RECIPE - (4.6/5)



CHEESE SOUFFLE WITH BACON ARUGULA SALAD Recipe - (4.6/5) image

Provided by Marinel

Number Of Ingredients 12

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

Steps:

  • 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.

BACON AND CHEESE SOUFFLES



Bacon and Cheese Souffles image

Make and share this Bacon and Cheese Souffles recipe from Food.com.

Provided by CoffeeB

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons flour
3/4 cup milk
3/4 cup cheddar cheese, shredded
1 tablespoon mustard (grey poupon type)
4 slices bacon, cooked and crumbled
4 eggs, separated

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in medium saucepan on medium heat.
  • Stir in flour.
  • Cook 1 minute.
  • Gradually add milk, stirring until well blended.
  • Cook and stir until mixture comes to a boil.
  • Remove from heat.
  • Add cheese, stiring until melted.
  • Stir in mustard and bacon.
  • Cool slightly.
  • Stir in egg yolks, 1 at a time.
  • Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
  • Gently fold into yolk mixture.
  • Pour into 12 lightly greased nonstick muffin cups.
  • Bake 25 minutes or until puffed and set.

NO FAIL BACON & CHEESE SOUFFLéS



No Fail Bacon & Cheese Soufflés image

Just a hunch, but we think a lot more people would make cheese soufflés if the recipes were as easy as this no-fail, bacon-studded version!

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield Makes 12 servings.

Number Of Ingredients 7

3 Tbsp. butter
3 Tbsp. flour
3/4 cup milk
3/4 cup KRAFT Shredded Mild Cheddar Cheese
1 Tbsp. GREY POUPON Dijon Mustard
4 slices OSCAR MAYER Bacon, cooked and crumbled
4 eggs, separated

Steps:

  • Preheat oven to 350°F. Melt butter in medium saucepan on medium heat; stir in flour. Cook 1 min. Gradually add milk, stirring until well blended. Cook and stir until mixture comes to boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly. Stir in egg yolks, 1 at a time.
  • Beat egg whites with electric mixer on medium speed until stiff but not dry, about 5 min. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups.
  • Bake 25 min. or until puffed and set.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

ARUGULA SALAD WITH BACON AND PECANS



Arugula Salad with Bacon and Pecans image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 15

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped chives
2 tablespoons white wine vinegar
1 tablespoon concentrated tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Pinch kosher salt and freshly ground black pepper
5 ounces baby arugula, well washed
4 slices bacon, fried crisp and crumbled
1 cup chopped toasted pecans
1 small red onion, thinly sliced
1 seedless cucumber, diced
1 pint cherry tomatoes, halved

Steps:

  • Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust the seasonings with salt and black pepper, to taste. Cover with plastic wrap and keep refrigerated until ready to use. Any leftovers can be stored in the refrigerator up to 4 days, in a tightly sealed container.
  • Salad: Add all the ingredients to a large salad bowl. Drizzle on desired amount of dressing just before serving and toss. Re-season with salt and pepper, if necessary.

CHEESE SOUFFLE



Cheese Souffle image

Provided by Alton Brown

Time 1h

Yield 5 servings

Number Of Ingredients 12

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Steps:

  • Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
  • Preheat oven to 375 degrees F.
  • In a small saucepan, heat the butter. Allow all of the water to cook out.
  • In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
  • Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
  • In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
  • In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
  • Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

WARM EDAM CHEESE SOUFFLE WITH CRISPY BACON



Warm Edam Cheese Souffle with Crispy Bacon image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

1 1/4 cup milk
1/4 cup butter
5 teaspoons flour
6 egg yolks
pinch of salt
pinch of pepper
pinch of cayenne pepper
3 ounces Edam cheese
2 ounces butter
3 ounces cream cheese
8 egg whites, whipped
pinch of salt
1/4 pounds small brunoise of Nueske Bacon

Steps:

  • Instructions:
  • Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
  • Preheat oven to 350F.
  • Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
  • In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
  • Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
  • Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
  • Place Ramekin on plate with a quenelle of onion sorbet.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Tips:

  • To ensure your soufflés rise properly, make sure your egg whites are at room temperature and beaten until stiff peaks form.
  • Don't overmix the batter, as this can result in a deflated soufflé.
  • Bake the soufflés immediately after mixing the batter, as they will start to deflate if they sit for too long.
  • Serve the soufflés as soon as they are cooked, as they will begin to deflate after a few minutes.
  • For the best flavor, use high-quality ingredients, such as fresh herbs, cheese, and bacon.

Conclusion:

Cheese soufflés with bacon and arugula salad are a delicious and elegant dish that is perfect for a special occasion. By following the tips in this recipe, you can create light and fluffy soufflés that are sure to impress your guests. The bacon and arugula salad adds a delicious and refreshing touch to the dish, making it a complete meal.

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