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Ingredients:
1 leek, white and light green parts only, washed well and sliced (about 1 1/3 cups sliced leek)
4 tablespoons unsalted butter
3/4 cup milk
2 1/2 tablespoons flour
1/4 teaspoon salt
3 egg yolks, at room temperature
1/3 cup crumbled feta cheese
3 egg whites, at room temperature
6 to 8 ounces Mesclun greens, washed well
1 recipe Red Wine Vinaigrette, recipe follows
Method:
Cook the leek in 2 tablespoons of the butter over medium heat until very soft, 10 to 12 minutes. Do not allow to brown. Set aside to cool.
Heat the milk to just below the boiling point in a small saucepan and keep warm.
In a small saucepan, melt 1 ½ tablespoons of the remaining butter and, when bubbly, whisk in 1 1/2 tablespoons of the flour. Cook for 1 to 2 minutes, stirring, until nutty and fragrant, but do not allow to brown. Whisk in the hot milk and add the salt. Cook, whisking, until sauce thickens, 3 to 4 minutes. Whisk in the egg yolks and cook for 20 to 30 seconds longer. Remove from heat and immediately transfer to a mixing bowl. Stir in the sautéed leeks and the feta.
Preheat the oven to 375 degrees F. Butter the inside of 6 -1/2 cup ramekins with the remaining butter and dust with the remaining tablespoon of flour. Turn ramekins upside down and tap to remove any excess flour. Place ramekins on a baking sheet.
In a clean mixing bowl, whip the egg whites to medium-stiff peaks. Fold about 1/3 of the eggwhites into the soufflé base, then repeat with remaining egg whites, folding gently in two separate additions until completely incorporated. Do not overmix or soufflé will deflate. Working quickly, divide the soufflé mixture evenly among the ramekins. Bake, without opening the oven, until soufflés are risen and golden brown on top, usually 15 to 18 minutes.
While soufflés are baking, assemble the greens and toss with some of the dressing. Serve the salads with the soufflé placed in the middle of the plate and the greens around the ramekin.
Red Wine Vinaigrette
2 teaspoons Dijon mustard
1/4 cup red wine vinegar
1 tablespoon minced shallots
1 teaspoon salt, or to taste
3/4 to 1 cup canola oil
Freshly ground black pepper
In a nonreactive mixing bowl, whisk together the mustard, vinegar, shallots and salt. Set aside for 5 minutes to allow flavors to blend. While continuing to whisk, add the oil in a slow, steady stream until vinaigrette is combined. Season with the black pepper.
Yield: About 1 1/4 cups
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