Quick Cheese Spaetzle with Field Salad
Ingredients
- 500 g fresh spaetzle
- 1 tablespoon butter
- 1 small onion, finely diced
- 200 ml heavy cream
- 100 g grated cheese of choice (e.g., mild Emmental or spicy mountain cheese)
- Salt
- Freshly ground pepper
- A pinch of nutmeg
- 1-2 tablespoons chopped chives
Optional bacon
- 75 g diced bacon
Field salad
- 200 g field salad
- 1 small red onion, cut into fine rings
- 100 g bacon cubes
- 2 tablespoons rapeseed oil
- 1 garlic clove, pressed
- 2 tablespoons light balsamic vinegar
- Salt
- Freshly ground pepper
Preparation
Cook the spaetzle according to package instructions in plenty of salted water until they float to the surface. Drain and let drain briefly.
While the spaetzle are cooking, melt the butter in a pan and sweat the onion cubes until translucent.
For the bacon variant, fry the bacon cubes with the onions until crispy.
Add the cream and bring to a boil once. Stir in the grated cheese until it melts creamy. Season strongly with salt, pepper, and nutmeg.
Add the drained spaetzle to the pan and toss in the cheese sauce until everything is nicely coated.
Sprinkle with fresh chives and enjoy immediately steaming hot.
Field salad
Trim the ends of the field salad and wash thoroughly.
Heat the rapeseed oil in a pan. Render the bacon in it over medium heat until golden brown.
Press the garlic clove directly into the pan and toast briefly for about 30 seconds so it doesn't burn.
Add the onion rings and let them become translucent for 1 minute - they should be soft but still have a bite.
Season the field salad with balsamic vinegar, salt, and pepper.
Add everything to the salad, mix in, and serve promptly.
