Routh Street Spaetzle Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: flour,
1 tbsp: fresh parsley,
2 cloves: garlic,
7: eggs,
Directions:
: *HERB-GARLIC SPAETZLE:
: *SUN-DRIED TOMATO
: VINAIGRETTE:
1/2 c extra virgin olive oil
1/4 c balsamic Vinegar
2 TB red wine vinegar
6 oil-pack sun-dried tomatoes
: chopped fine
1 ts minced garlic
1 TB sugar
: *SALAD:
1 whole roma tomato -- seed
: and julienne
1 TB fresh basil -- chopped
1/4 sm red onion -- thinly sliced
1/4 c black olives -- chopped
: Any or all of the following
: also cut in 2-inch julienne
: zucchini
: carrot
: yellow squash
Make the spaetzle (makes 1 pound). Put flour, parsley and garlic in
the food processor and pulse until parsley is chopped fine. Add eggs
All at once and run on medium until smooth. Have 2 quarts of water
with soeme oil added heated to boiling. To form spaetzle: Hold a
colander with large holes in it over boiling water and pour about 1
cup of batter into the colander. Scrap through the holes using a
rubber spatula. Boil 3 minutes and remove with a slotted spoon. Chill.
Make 1 cup 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]
John Bayne, Universal Press Syndicate, Oktoberfest recipes, printed
10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh)
Recipe By : Routh Street Brewery
Date: Sun, 20 Oct 1996 21:35:17
~0700 (
Source from luhu.jp
: *SUN-DRIED TOMATO
: VINAIGRETTE:
1/2 c extra virgin olive oil
1/4 c balsamic Vinegar
2 TB red wine vinegar
6 oil-pack sun-dried tomatoes
: chopped fine
1 ts minced garlic
1 TB sugar
: *SALAD:
1 whole roma tomato -- seed
: and julienne
1 TB fresh basil -- chopped
1/4 sm red onion -- thinly sliced
1/4 c black olives -- chopped
: Any or all of the following
: also cut in 2-inch julienne
: zucchini
: carrot
: yellow squash
Make the spaetzle (makes 1 pound). Put flour, parsley and garlic in
the food processor and pulse until parsley is chopped fine. Add eggs
All at once and run on medium until smooth. Have 2 quarts of water
with soeme oil added heated to boiling. To form spaetzle: Hold a
colander with large holes in it over boiling water and pour about 1
cup of batter into the colander. Scrap through the holes using a
rubber spatula. Boil 3 minutes and remove with a slotted spoon. Chill.
Make 1 cup 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]
John Bayne, Universal Press Syndicate, Oktoberfest recipes, printed
10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh)
Recipe By : Routh Street Brewery
Date: Sun, 20 Oct 1996 21:35:17
~0700 (
Source from luhu.jp
Tags
Salad