Feta Cheese Souffles With Salad

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This is a delicious way to begin (or end - depending on whether you serve dinner in the north american or european manner) any meal and very handy as it incorporates both cheese and salad courses.;-)

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Steps

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Preheat oven to 375 degrees f.

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Butter 8 , cup ramekins and coat well with breadcrumbs , knocking out excess and reserving.

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In a medium saucepan , melt butter over moderately low heat and whisk in flour.

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Cook roux , whisking constantly , for 3 minutes.

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Add milk in a stream , whisking.

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Bring to a boil and remove from heat.

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In a large bowl , whisk together cup cheese , milk mixture , yolks , sun-dried tomatoes , dill , and season to taste.

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Beat whites until they hold stiff peaks.

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Stir half of whites into cheese mixture to lighten and fold in remainder , gently but thoroughly.

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Fill each ramekin halfway with souffl mixture and divide remaining cheese among ramekins.

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Fill with remaining souffl mixture and sprinkle with reserved crumbs.

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Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.

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Bake in middle of oven until golden-brown , about 25 minutes.

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Remove and let stand in pan 15 minutes.

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Run a knife around edge of souffls and inve.

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Ingredients

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fresh breadcrumb, butter, all-purpose flour, milk, feta cheese, egg yolks, sun-dried tomatoes, fresh dill, egg whites, salad greens, vinaigrette