This recipe for a twice-baked make-ahead cheese souffle with a green salad with brown butter and raisin vinaigrette is inspired by one of my favourite restaurants, the Table at De Meye. We eat there at least once a year and a cheese souffle is often on the menu as a starter. It’s twice-baked and served with a vibrant green salad dressed with buttery plumped-up sultanas and is so delicious.
I have attempted to recreate this here.
If you have my ebook you will know I shared the actual recipe from the Table from the previous owner Jessica Shepherd which is utter perfection. This recipe is different but also very delicious.
The salad with sharp vinaigrette and sweet sultanas is the perfect pairing against this rich cheese souffle. I borrowed the concept of frying sultanas in brown butter and turned this into a vinaigrette. The savoury flavour from the sizzled rosemary adds so much to the mix.
Want to know more? You can visit Drizzle and Dip for the full ingredient list and recipe so you can make it on your own!
MORE ABOUT SAM LINSELL
With a background in hospitality management and food brand marketing, Sam is a professional food stylist, recipe developer, and food photographer. The internet is her natural habitat, and DrizzleandDip.com is home to all her food creativity.
