John Myers
Ingredients for 4 servings:
- 250g spaghetti
- 200g salami
- 200 g Emmental cheese
- 1 m.-sized apple
- 100 g peas, frozen
- some oil
- some lemon juice
- salt and pepper
- 2 tbsp mayonnaise, as desired
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 7 minutes; Total time approx. 4 hours 37 minutes
nice retro recipe, probably from the 1950s or 1960s
Break the spaghetti into fork-sized pieces and cook in boiling salted water for about 7 minutes until al dente. About 1-2 minutes before the end of the cooking time, add the peas and cook briefly. Drain and let drain. Toss immediately with a little oil to prevent the spaghetti from sticking together. Peel and core the apple, and dice finely, drizzle with a little lemon juice to prevent it from browning. Also cut the salami and cheese into small cubes, about 5 x 5 x 5 mm in size. Once the spaghetti has cooled, mix all the ingredients together and season with salt and pepper, adding a little more oil if desired. Be careful with the salt, because, as mentioned, the salami will add a salty flavor, as will the cheese. If the salad is too dry with just the oil, feel free to stir in a little more mayonnaise. Very important: The salad MUST marinate for a few hours, preferably overnight, so that the flavor of the salami is well distributed. No, I have no idea why the salad is called “French Salad” when it contains spaghetti. My mom just called it that. Anyway, I loved it as a child, and it was always very special for me when my mom made it.
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