John Myers
Beer Garden Spaetzle Salad
The perfect beer garden spaetzle salad recipe with a picture and simple step-by-step instructions.
- 200 g Spaetzle
- Salt
- 8 Radish
- 3 Spring onions fresh
- 125 g Mountain cheese
- 1,5 tbsp Sweet mustard
- 4 tbsp Olive oil
- 5 tbsp Apple Cider Vinegar
- Pepper from the grinder
- 1 bunch Chives
- 1 handful Field lettuce or romaine lettuce
- Prepare spaetzle according to the instructions on the packet, pour into a sieve, rinse in cold water and let it cool down.
- Cut the spring onions into thin rings. Wash the radishes, remove the cabbage and tips and cut into thin slices. Cut the cheese into thin strips approx. 1.5 cm long. Cut the chives into thin rolls. Wash the lettuce, cut into strips.
- Put the spaetzle in a large bowl, mix with the spring onion rings, radish slices, cheese strips, lettuce strips and chives.
- For the vinaigrette, mix mustard and apple cider vinegar and season with salt and pepper. Fold in the olive oil and pour everything over the salad. Mix well and, if necessary, season again with salt and pepper.
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