Cheese Soufflé with a Salad of Mixed Greens with Pecans and Pomegranate
Nutritional values
(Percentage of daily recommendation)
| Calorie | 788 cal. | (38 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 63.5 μg | (106 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 338 mg | (34 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 27.8 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 314 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the soufflé
- butter (for molds)
- 1 garlic clove
- 4 eggs
- 80 grams butter
- freshly grated Nutmeg
- 150 grams freshly grated Cheese (such as Emmentaler, Gruyere)
- 4 Tbsps Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps Pastry flour
- salt
- For the salad
- 150 grams mixed Lettuce (such as red and green leaf, Boston or bibb, romaine, or arugula)
- 120 grams Pecan
- 1 pomegranate
- 1 Tbsp lemon juice
- 4 Tbsps olive oil
- freshly ground black peppers
Preparation steps
Brush the soufflé molds with butter. Preheat the oven to 200°C (approximately 400°F).
Separate the eggs. Peel the garlic and squeeze through a garlic press.
Beat the butter with the egg yolks, garlic, and nutmeg until fluffy. Stir in the grated cheese, cream, and crème fraîche.
Beat the egg whites to stiff peaks, fold into the yolk mixture. Sift the flour over the soufflé batter and fold together until blended. Season with a pinch of salt.
Spoon the soufflé batter into the soufflé molds and bake until golden brown, about 15 minutes.
Rinse and spin dry the lettuce. Remove any heavy stems.
Toast the pecans in a dry sauté pan until fragrant. Pour into a cool dish and let cool.
Cut the pomegranate in half. Working over a bowl to catch the juices, turn the pomegranates inside out. Pull out the seeds, removing any white membrane.
To make a vinaigrette, mix the pomegranate juice with the lemon juice and oil. Season with salt, pepper, and a pinch of sugar.
Arrange the lettuce(s) on a plate, sprinkle with pecans and pomegranate seeds and drizzle with the vinaigrette. Take the souffles from the oven. Serve at once with the salad.
