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Cheese and Leek Double-Baked Soufflé with Dandelion and Walnut Salad

Exquisite double-baked cheese soufflés served alongside a vibrant dandelion salad with caramelized walnuts and a tangy mustard vinaigrette.

VegetarianCheeseSaladDinner PartyStarter
Estimated Nutrition
Calories
1005.1
kcal / serving
4020.5 kcal total
Carbs
43.2g
per serving
172.8 g total
Fat
81.4g
per serving
325.4 g total
Protein
27.6g
per serving
110.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Caster Sugar
CondimentsSauces
2
tsp
Dijon Mustard
For soufflé
1
tsp
Dijon Mustard
For dressing
1
tbsp
White Wine Vinegar
Dairy
1
tablespoon
Unsalted Butter
Melted for greasing
125
g
Unsalted Butter
Divided use: 50g for leeks and 75g for roux
350
ml
Milk
Warm
125
g
Coverdale Cheese
Grated; can use Wensleydale
3
piece
Eggs
Large, separated
125
ml
Double Cream
30
g
Parmesan Cheese
Finely grated
25
g
Coverdale Cheese
Grated; for glaze
2
piece
Egg Yolks
For glaze
GrainsCereals
75
g
Plain Flour
NutsSeeds
2
tsp
Thyme
Fresh leaves, chopped
110
g
Walnuts
Halves
1
pinch
Salt
To taste
1
pinch
Black Pepper
To taste
OilsFats
500
ml
Vegetable Oil
For deep frying
3
tbsp
Extra Virgin Olive Oil
Vegetables
150
g
Leeks
White part only, sliced
10
piece
Baby Leeks
Halved
110
g
Dandelion Leaves

Method

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