Summer and patio season just make me think – fresh fresh fresh. Heavy foods and sauces make way for lighter foods and with the farmers’ markets in high gear, the freshest farm to table ingredients are in abundant supply. Light does not mean, however, that we have to sacrifice flavor and good eating. MANGO SALAD WITH GOAT CHEESE SOUFFLE is full of the fresh ingredients we long for on these warm days – and especially for outdoor dining. It is one salad that is so memorable in flavor and color that you might consider making a light meal out of it. I have actually done this!
This salad contains one of my favorite gifts of the garden—chives! They are lovely growing among the other herbs and vegetables and even grace our garden with lavender flowers.
These flowers are very special as they are edible as well as lovely and add subtle chive flavor to your dishes. Growing chives is easy even if you don’t have in ground growing space. They grow very well in pots. When the flowers are in bloom, I try to include them in almost every salad I prepare.
About the salad: Arugula is just the way to go with this salad. It’s peppery flavor is a great addition to the mixture of items which make this one work. BUT not too much arugula please. This salad is more about the mango than the leafy greens. So heap on the mango and add the arugula as almost a binder.
About the souffle: OK – I hear the whispers “why doesn’t she just add chunk of goat cheese and call it a day?” Well, sure – you can do that, and it will be very nice. But then, you miss out on the creamy and unique little molded item that makes this thing go. These little cold souffles are easy to make and can be made the day before serving. You will also miss out on the accolades you will receive when your guests see and enjoy these little numbers. You can make them in regular size ramekins, tiny ramekins, little molds, cupcake tins or mini cupcake tins. You can also serve the little souffles as appetizers on a small plate with a couple of pieces of mango and some finely chopped pistachios. Have fun with this.
MANGO SALAD WITH GOAT CHEESE SOUFFLE
Makes: 4 regular size ramekins, 12 tiny ramekins, 8 small fluted molds (for souffles)
Prep: 30 minutes
Bake: 30-35 minutes
SALAD FOR FOUR
1/2 Purple Onion Sliced very thinly
Fresh Mango Slices
Fresh Chive Flowers for garnish
Lemon Zest for garnish
Juice of 1/2 fresh lemon
2 Tbsp. fresh orange juice
1/2 C. Extra Virgin Olive Oil
1/2 Tsp. Kosher Salt
Freshly ground black pepper
6 oz. Goat Cheese
3 oz. Mascarpone Cheese (Italian creamy cheese sold in containers)
1/4 C. Whole Milk
1/2 C. Heavy Cream
1/4 Tsp. Kosher Salt
2 Tbsp. Fresh Chives – chopped
1 Tsp. Lemon Zest
Whisk together the eggs.
Using a mixer, combine goat cheese and mascarpone.
Slowly add the milk and cream down the side of the bowl while mixer is running.
Add eggs and salt.
Stir in chives and lemon zest.
Press the lumps with a spatula against the sides of the bowl until smooth.
Spray ramekins or molds with Pam
Pour mixture into ramekins or molds and place in a water bath (a baking pan filled with water about 1/2 way up sides of ramekins) and bake at 350 degrees for 30-35 minutes.
Cool the souffles and then unmold them onto a plate – Refrigerate until ready to serve. They are easier to unmold on the day you make them. You will want these to be cold when served.
Toss the greens, mango and onion slices with dressing. Add some extra chopped chives, and make a little bed of salad mixture on each individual plate. Sprinkle some pistachios around. Place a little cold souffle on top of each and garnish with chopped fresh chives and chive flower petals, if you have them, along with some lemon zest.
Serving ideas for Mango Salad with Goat Cheese Souffle: Serve cold souffle on salad. Also try serving a little souffle on an appetizer plate with some chopped mango. Another idea – Puree your fresh ripe mango slices and spoon some onto a plate, placing a souffle on the pureed fruit. Garnish with chives.
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography