Mesclun Souffle*

The delicate texture and complex array of tasts in mesclun mix make it a particularly suitable souffle providing lots of lively flavor that highlights but does not overwhelm the exquisitely piquant young greens. Shareholder Carilyn says this makes a beautiful presentation. She suggests expeimenting with a variety of soft cheeses.

Serves 4 - 6

  • butter for greasing the baking dish
  • 1/4 cup dried bread crumbs
  • 5 egg yolks
  • 4 ounces soft goat cheese
  • 1/2 cup ricotta cheese
  • 1 cup mesclun mix
  • 3 tblsp finely chopped scallions or chives
  • 3/4 tsp salt
  • pinch freshly grated nutmeg
  • 6 egg whites
  • pinch salt
  1. Preheat oven to 425°F  Lightly coat a 6 - 8 cup souffle dish with butter and dust with bread crumbs
  2. Combine the egg yolks and goat cheese in a large bowl; mash with a fork or potato masher until smooth.  Add the ricotta cheese and beat the mixture with an electric mixer until well combined
  3. Stir in the mesclun and scallions or chives.  Season with the salt and nutmeg.  Wash and thoroughly dry the beaters
  4. Beat the egg whites with the electric mixer (or by hand) in a medium bowl with a pinch of salt until they form stiff peakes.  Add 1/4 of the beaten egg whites to the cheese and greens mixture.  Gently stir them in, just enough to lighten the mixture.  Carefully fold in the remaining beaten egg whites.  Pour this mixture into the prepared souffle dish.  Gently smooth out the top with a spatula.
  5. Bake the souffle until it has puffed, 25 to 30 minutes.  Serve immediately.

*From The Farmer John Cookbook

For more recipes and to order to book, visit Angelic Organics Farm/Farmer John Productions