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Routh Street Spaetzle Salad
Ingredients
- 2 c. Flour
- 1 Tbsp. Fresh parsley
- 2 x Cloves garlic
- 7 x Large eggs
- SUN-Dry TOMATO VINAIGRETTE:
- 1/2 c. Extra virgin extra virgin olive oil
- 1/4 c. Balsamic Vinegar
- 2 Tbsp. Red wine vinegar
- 6 x Oil-pack sun-dry tomatoes, minced fine
- 1 tsp Chopped garlic
- 1 Tbsp. Sugar
- 1 whl roma tomato, seed and julienne
- 1 Tbsp. Fresh basil, minced
- 1/4 sm Red onion, thinly sliced
- 1/4 c. Black olives, minced
- Any or possibly all of the following
- Also cut in 2-inch julienne
- Zucchini
- Carrot
- Yellow squash
Directions
- Make the spaetzle (makes 1 lb.). Put flour, parsley and garlic in the food processor and pulse till parsley is minced fine. Add in Large eggs All at once and run on medium till smooth.
- Have 2 qts of water with soeme oil added heated to boiling.
- To create spaetzle: Hold a colander with large holes in it over boiling water and pour about 1 c. of batter into the colander. Scrap through the holes using a rubber spatula. Boil 3 min and remove with a slotted spoon.
- Chill.
- Make 1 c. of vinaigrette: In a bowl, whisk together all the ingredients for the dressing in the order listed.
- To assemble salad: Clean and prepare all the vegetable. Toss the chilled pasta with the vegetables and the vinaigrette. [519 calories; 31 grams fat]
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