Best 8 Cheese Souffle With Celeriac Apple Walnut Salad Recipes

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Are you looking for a delicious and elegant meal to impress your friends and family? Look no further than the classic cheese soufflé, served with a refreshing celeriac, apple, and walnut salad. This delightful combination offers a perfect balance of flavors and textures, making it an ideal dish for any special occasion. The fluffy and savory soufflé, made with a blend of cheeses, eggs, and milk, pairs wonderfully with the crisp and colorful salad, featuring crunchy celeriac, sweet apples, and nutty walnuts. Dressed in a tangy vinaigrette, this salad adds a refreshing contrast to the richness of the soufflé. Get ready to indulge in a culinary masterpiece that will leave your taste buds dancing with joy.

Let's cook with our recipes!

BROCCOLI-KAFFIR LIME 'SOUFFLE' WITH ITS SALAD



Broccoli-Kaffir Lime 'Souffle' with Its Salad image

Provided by Ming Tsai

Categories     appetizer

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon garlic, minced
1 teaspoon lime zest, minced
1 cup broccoli stems, peeled, finely diced, 1/16-inch
2 cups heavy cream
1 cup milk
12 to 16 kaffir lime leaves, sliced lengthwise to remove stem
8 eggs, separated
1/3 cup cornstarch
Salt and black pepper, to taste
Canola oil to cook
1/2 cup Parmesan
12 to 16 small broccoli florets, salt blanched and re-freshed
2 limes, juiced
1 shallot, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
Salt and black pepper to taste
1/4 cup shaved Parmigiano Reggiano

Steps:

  • Preheat an oven to 500 degrees F with a thick (cookie) tray or hotel pan. In a saute pan coated lightly with oil, saute the garlic, zest and minced broccoli for 5 minutes until soft. Season with salt and pepper and set aside to cool completely. In a small saucepan, heat the cream, milk and kaffir lime leaves and bring to a simmer. Let reduce for 20 minutes then turn off heat and let sit an additional 30 minutes. Strain out the kaffir leaves, and bring back to scalding. In a medium bowl, whisk together the egg yolks and cornstarch until smooth.
  • To "temper" the egg yolks, add the milk to the egg mixture in a slow, steady stream. Put the egg mixture back into the sauce pot and cook over low heat. Whisk until thickened, like stirred yogurt, about 2 to 4 minutes. Transfer to shallow baking dish or soup plate, cover with plastic wrap and store in fridge until cold. Beat the egg whites until soft peaks form. Remove the custard from the refrigerator, whisk until smooth and fold in the chilled broccoli and the cheese. Fold equal parts by volume of the egg whites with the mixture. Ladle into the ramekins, place on tray and bake for 5 to 8 minutes or until golden brown on top.
  • In a salad bowl, whisk together the juice, shallots and Dijon. Drizzle in the oil and season. Toss with florets and check for flavor.
  • Plating: On an oval plate, place each 'souffle' on one side and stack a few florets on the other side. Garnish with Parmigiano Reggiano.
  • Beverage: Herb-y, vegetal Sauvignon Blanc

SAUTEED APPLE SALAD WITH ROQUEFORT CHEESE AND WALNUTS



Sauteed Apple Salad with Roquefort Cheese and Walnuts image

Categories     Salad     Sauté     Blue Cheese     Apple     Walnut     Fall     Endive     Watercress     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1/4 cup Sherry wine vinegar or red wine vinegar
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 cup plus 1 tablespoon olive oil
6 cups mixed baby greens
3 cups trimmed watercress
1 Belgian endive, sliced
1 1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon sugar
1 cup crumbled Roquefort cheese
1/2 cup chopped toasted walnuts

Steps:

  • Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
  • Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and sauté until apples are almost tender, about 8 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

APPLE, BLUE CHEESE AND WALNUT SALAD



Apple, Blue Cheese and Walnut Salad image

Serve your family with this apple salad that's made with lettuce, spinach and nuts - a wonderful side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 10

Number Of Ingredients 12

1/2 cup vegetable oil
6 tablespoons sugar
2 tablespoons white wine vinegar
1 tablespoon finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon celery seed
1 large bunch romaine lettuce, torn into bite-size pieces (about 10 cups)
1 bag (6 oz) fresh baby spinach leaves
1 cup crumbled blue or Gorgonzola cheese (4 oz)
1 cup walnut halves, toasted
2 red apples, cut into bite-size pieces

Steps:

  • In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
  • In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 263, Carbohydrate 16 1/2 g, Fat 3 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 294 mg

APPLE AND WALNUT SALAD



Apple and Walnut Salad image

This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 15

5 cups torn romaine
5 cups torn red leaf lettuce
1 large red apple, chopped
1 large green apple, chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
CIDER VINAIGRETTE:
3/4 cup apple cider or juice
3 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnut oil or canola oil

Steps:

  • In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD



Twice-baked goat's cheese soufflés with apple & walnut salad image

These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead

Provided by James Martin

Categories     Dinner, Lunch, Starter

Time 1h20m

Number Of Ingredients 18

100g unsalted butter
100g plain flour
600ml full-fat milk , warmed
2 tbsp grated Parmesan (or vegetarian alternative)
1 tbsp Dijon mustard
2 tbsp chopped thyme leaves
4 large eggs , separated, plus 1 large egg white (use the yolk, see below)
175g rindless goat's cheese , crumbled
50ml double cream
25g grated parmesan (or vegetarian alternative)
1 large egg yolk
handful mixed baby salad leaves, picked and washed
handful rocket , washed
1 red apple , cut into fine matchsticks
1 tbsp chopped chives
50g walnut pieces, chopped
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

Steps:

  • Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
  • In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
  • Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
  • About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
  • Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

Nutrition Facts : Calories 572 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.97 milligram of sodium

CELERY SALAD WITH WALNUTS AND BLUE CHEESE



Celery Salad With Walnuts and Blue Cheese image

Entered for safe-keeping, looks like a nice crunchy salad for the summer. Recipe by Russ Parsons in 2/17/07 LA Times, but I added times for toasting the walnuts. Please read the reviews, some tweaking is needed.

Provided by KateL

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 teaspoon shallot, minced
1 tablespoon sherry wine vinegar
3/4 cup walnuts
1 bunch celery (bottoms and leafy tops trimmed)
1/4 cup olive oil
1 cup blue cheese, crumbled
salt, to taste
fresh ground pepper, to taste

Steps:

  • Combine shallots and vinegar in small bowl and set aside.
  • Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside.
  • Slice celery on bias, making exaggerated V-shaped pieces. Place in large serving bowl.
  • Whisk together shallots, vinegar and oil in small bowl. (Do not add salt and pepper at this time; many blue cheeses are very salty.).
  • Coarsely chop walnuts and add to celery.
  • Pour over 1/2 to 2/3 of dressing and toss to coat well. Add more dressing as needed; salad should be moistened, but there shouldn't be leftover dressing in bottom of bowl.
  • Add blue cheese and toss lightly to combine. Taste and add salt, if needed, and pepper to taste.

Nutrition Facts : Calories 267.7, Fat 25.1, SaturatedFat 6.4, Cholesterol 16.9, Sodium 378.4, Carbohydrate 5, Fiber 2.3, Sugar 2, Protein 7.6

APPLE, CELERY AND WALNUT SALAD



Apple, celery and walnut salad image

Crisp, crunchy and creamy salad.

Provided by wielkiatuin

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • String the celery and finely slice.
  • Grill (or use hot, dry pan) the walnuts, sunflower and pumpkin seeds until they smell toasty.
  • For the dressing whisk the vinegar, olive oil, yoghurt, honey, garlic, capers, sea salt and pepper in a bowl.
  • Julienne the apples (cut into thin strips).
  • Combine the apple, celery and leaves and watercress and lightly toss. Drizzle with the vinaigrette, scatter with toasted walnuts and seeds, and serve.

APPLE, CHEESE AND TOASTED WALNUT SALAD



Apple, Cheese and Toasted Walnut Salad image

Looking for a signature salad? Try this one and keep it handy in your go-to recipe collection.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 10

Number Of Ingredients 12

1/3 cup vegetable oil
1/4 cup sugar
3 tablespoons white wine vinegar
1 tablespoon finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon celery seed
1 medium head romaine lettuce, torn into bite-size pieces (about 10 cups)
4 cups mixed salad greens (from 10-oz bag)
1 container (4 oz) blue or Gorgonzola cheese crumbles
1 cup walnut halves, toasted
2 red apples, cut into bite-size pieces

Steps:

  • In medium bowl, mix dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick); set aside.
  • In very large bowl (at least 4 quart), gently mix salad ingredients. Just before serving, pour dressing over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 10 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 13 g, TransFat 0 g

Tips:

- For a light and airy soufflé, make sure to separate the eggs and beat the whites until stiff peaks form. - Use a fine grater to grate the celeriac and apple for the salad. This will help them blend well with the other ingredients. - If you don't have walnuts, you can substitute another type of nut, such as pecans or almonds. - To make the salad dressing, whisk all of the ingredients together in a small bowl until well combined. - Serve the soufflé immediately after baking, while it is still hot and fluffy.

Conclusion:

This cheese soufflé with celeriac-apple-walnut salad is a delicious and impressive dish that is perfect for a special occasion. The soufflé is light and airy, with a cheesy, flavorful interior. The salad is refreshing and crunchy, with a sweet and tangy dressing. Together, they make a perfect meal. . This recipe is not only delicious but also visually appealing. The bright colors of the salad contrast beautifully with the golden brown soufflé. It is sure to impress your guests and leave them wanting more. So next time you are looking for a special dish to serve, give this cheese soufflé with celeriac-apple-walnut salad a try. You won't be disappointed.

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