John Myers
Cheese Spaetzle with Melted Iceberg Lettuce
The perfect cheese spaetzle with melted iceberg lettuce recipe with a picture and simple step-by-step instructions.
- 500 g Spaetzle
- 200 g Grated Emmental
- 3 tbsp Roasted onions
- 100 g Diced bacon
- 1 Pc. Iceberg lettuce fresh
- Oil
- Tarragon vinegar from my KB
- Salt and pepper
- 2 Fresh shallots
- 1 tbsp Mustard
- Elderberry balsamic from my KB
- 1 tsp Roasted garlic flakes
- -first cut the onions into small cubes – fry the bacon cubes a little – steam the onions in them – sieve and set aside – add a little butter to the frying fat and toss the spaetzle in cheese
- – Steam over medium heat – then lean bacon cubes with roast, then fried onions and finally add the cheese –
- – put the plucked, washed and sautéed salad in a bowl at the same time – make a dressing with a little warm water, mustard, salt and pepper, tarragon vinegar and oil, season with krater salt (my kb) – mix with the salad – top with the hot bacon – onion mixture and melt the salad with it – finally garlic flakes garlic flakes
- – Put the spaetzle with the cheese that has melted in the meantime on the plate with a pair of fried onions and the salad next to it – at the end I put some elderberry balsamic vinegar on the salad
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