Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé with Salade Verte à la Vinaigrette

Geoffry Le Cher


When preparing a meal, I like to make sure that all of the elements of the meal 'play well/compliment' each other. This is very true of this meal... healthy, flavorful and in balance.

- Geoffry


★★★★★ 2 votes

1 Hr
1 Hr
Stove Top


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  • 6
    large garlic cloves, flattened
  • 1 tsp
    olive oil, extra virgin
  • 1 tsp
  • 3/4 tsp
    fresh ground black pepper
  • xxx
    nonstick vegetable oil spray
  • 4 Tbsp
    plain dry breadcrumbs
  • 1 Tbsp
    butter, unsalted
  • 2 Tbsp
    ap flour
  • 1 1/4 c
  • 1/2 c
    finely chopped, drained, oil-packed sun-dried tomatoes
  • 1 1/2 tsp
    chopped fresh thyme
  • 4
    large egg yolks
  • 4 oz
    mild fresh goat cheese, crumbled (about 1 cup)
  • 6
    large egg whites
  • 1/8 tsp
    cream of tartar

  • 2 tsp
    sherry vinegar
  • 1/4 tsp
    sea salt
  • xxx
    fresh ground black pepper
  • 1/2 tsp
    dijon mustard
  • 1 clove
    garlic - peeled, green germ removed, and minced
  • 1/4 c
    quality olive oil, extra virgin
  • 8 c
    mixed salad greens, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

How to Make Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé with Salade Verte à la Vinaigrette


  1. Soufflé -

    Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.

    Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute.

    Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
    Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy.

    Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.

    Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
  2. Vinaigrette & Salad -

    Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.

    Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.

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About Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé with Salade Verte à la Vinaigrette

Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Vegetarian

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