Spätzle salad with bacon and mushrooms

Name: Spätzle salad with bacon and mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Chanterelles; 1 package (400 g) Spätzle; 7-10 Tbsp Salt; 1 collar Radishes; 2 (80 g each) red onions; 3 spring onions (approx. 40 g each); 50 g Breakfast bacon in slices; 1 TEASPOON + 6 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS white balsamic vinegar; 4 TABLESPOONS Vegetable broth (instant); 7-10 Tbsp Sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Chanterelles
1 package (400 g) Spätzle
7-10 Tbsp Salt
1 collar Radishes
2 (80 g each) red onions
3 spring onions (approx. 40 g each)
50 g Breakfast bacon in slices
1 TEASPOON + 6 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS white balsamic vinegar
4 TABLESPOONS Vegetable broth (instant)
7-10 Tbsp Sugar

Directions

1
Read out the chanterelles, clean and wash them thoroughly. Cut large mushrooms smaller. Prepare spaetzle in boiling salted water according to package instructions. Clean, wash, halve and slice radishes.
2
Drain the spaetzle, quench cold and drain thoroughly. Peel and halve red onions and cut into very fine strips. Clean and wash spring onions and cut them diagonally into rings. Put radishes, spaetzle, red onions and spring onions in a bowl.
3
Cut the bacon into strips. Heat 1 teaspoon of oil in a small coated frying pan, briefly leave the bacon strips in it. Add the chanterelles and fry for about 5 minutes over medium heat, season with salt and pepper.
4
Add bacon, chanterelles, 6 tablespoons of oil, vinegar and stock to the other ingredients in the bowl and mix. Season to taste with salt, pepper and a little sugar. Arrange in bowls and serve.