Kässpätzle with a Mixed Salad

Kässpätzle with a Mixed Salad

© COMTÉ by Food & Foto

Kässpätzle with a Mixed Salad

Kässpätzle with a Mixed Salad

© COMTÉ by Food & Foto

Ingredients (Serves 4)

600
g
plain flour, plus 2 tbsp extra to dust
8
eggs, lightly beaten
1
teaspoon
salt
5–12
tablespoon
water
3
onions, cut into rings
10
tablespoon
sunflower oil
butter, for greasing
pinch
freshly grated nutmeg
200
g
Comté cheese, coarsely grated
4
tablespoon
white wine vinegar
1
tablespoon
honey
1
teaspoon
mustard
1
shallot, finely chopped
200
g
mixed baby lettuce salad leaves
1
bunch
parsley, leaves chopped
salt
pepper

Preparation: 

  • In a bowl, combine the 600g flour, eggs, 1 tsp salt and the measured water, adding just enough water to make a thick dough (you may not need it all). Set aside to rest for 1 hour.
  • Meanwhile, season the onion rings with salt and dust with the 2 tablespoons flour.
  • Heat 6 tbsp of the oil in a heavy-based pan. When hot, add the onion rings and fry until browned and crisp, about 10 minutes, turning regularly so they don't burn. Set aside.
  • Bring a large pan of salted water to the boil. Preheat the oven to 200°C. Grease a baking dish with butter.
  • Put the dough in portions into a spaetzle press, press into the boiling water and cook for about 3 minutes until the spaetzle rise to the top.
  • Remove with a skimmer, rinse briefly with cold water and drain. Repeat until all the spaetzle are cooked.
  • Season the spaetzle with salt and nutmeg and transfer to the prepared baking dish. Sprinkle the Comté on top and stir it in gently. Bake for 10–15 minutes.
  • Meanwhile, for the vinaigrette, whisk together the vinegar, honey and mustard in a small bowl and season with salt and pepper.
  • Whisk in the remaining 4 tbsp oil drop by drop. Stir in the shallot.
  • Put the salad leaves in a large bowl and dress with the vinaigrette just before serving.
  • Serve the spaetzle on a serving platter with the fried onions on top, sprinkle with parsley, and serve the salad on the side. 

FIND OUT MORE