John Myers
Contents
show
Spaetzle Salad
The perfect spaetzle salad recipe with a picture and simple step-by-step instructions.
For the spaetzle:
- 500 g Wheat flour
- 1 tsp Salt
- 5 Eggs
- 220 ml Mineral water
- Salt, pepper, nutmeg
Version 1:
- 250 g Cocktail tomatoes
- 1 bunch Arugula
- 75 g Black olives without stone
Variant 2:
- Corn
- Spring onions
- Fried mushrooms
- Or Or Or …..
For the vinaigrette:
- 0,5 bunch Basil
- 50 ml Vegetable stock
- 5 tbsp Olive oil
- 3 tbsp White balsamic vinegar
- 1 tsp Mustard
- 3 tbsp Freshly grated Parmesan
- Salt, pepper, sugar
- 2 tbsp Pine nuts
- Prepare the spaetzle dough, put all the ingredients for the spaetzle in a bowl and beat. Let rest for 10 minutes and then whip again. Cook spaetzle as usual, a spaetzle strainer is best. Drain and let cool. Spätzle from the previous day are perfect.
- Wash the arugula and tomatoes. Spin the rocket dry, quarter the tomatoes and mix with the olives with the cooled spaetzle. Toast the pine nuts in a pan without fat.
- For the vinaigrette, grind the basil, parmesame, olive oil and pine nuts with a hand blender (as when preparing pesto), then add the remaining ingredients and mix again. Season to taste and pour over the salad. Mix everything well.
- Put in a cool place, if you like, you can sprinkle the salad with Parmesan and pine nuts.
Facebook Comments