Lukewarm spaetzle salad

Name: Lukewarm spaetzle salad
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 500 g dried spaetzle; 7-10 Tbsp Salt; 2 Leek sticks (leek); 300 g Chanterelles; 100 g Breakfast bacon (Bacon); 7-10 Tbsp Pepper; 1 collar Parsley; 8 TABLESPOONS Sunflower oil; 4 TABLESPOONS White wine vinegar; 100 g Whipped cream; 1/2 TEASPOON Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

500 g dried spaetzle
7-10 Tbsp Salt
2 Leek sticks (leek)
300 g Chanterelles
100 g Breakfast bacon (Bacon)
7-10 Tbsp Pepper
1 collar Parsley
8 TABLESPOONS Sunflower oil
4 TABLESPOONS White wine vinegar
100 g Whipped cream
1/2 TEASPOON Sugar

Directions

1
Cook the spaetzle in boiling salted water for 15-20 minutes. Clean, wash and cut leek into rings. Clean chanterelles and possibly cut them into smaller pieces. Fry bacon in a pan without fat until crispy. Take out.
2
Fry chanterelles and leek in bacon fat for about 5 minutes. Season with salt and pepper. Drain spaetzle and let drain well. Wash parsley, dab dry and chop. Mix oil, vinegar and cream. Add parsley. Season with salt, pepper and sugar. Chop bacon coarsely. Mix warm spaetzle with warm vegetables, bacon and the parsley-cream vinaigrette.
3
Mix oil, vinegar and cream. Add parsley. Season with salt, pepper and sugar. Chop bacon coarsely. Mix warm spaetzle with warm vegetables, bacon and the parsley-cream vinaigrette. Serve still warm.