Bavarian Dumpling Salad

Ingredients

• 1 Shallot
• 1 tbsp butter
• 500 g stale bread rolls
• 250 ml lukewarm milk
• 2 Eggs
• 3 tbsp freshly chopped herbs (chives and parsley)
• Salt
• pepper (from the mill)
• bread crumbs (as needed)
• 1 mild onion
• 1 handful parsley
• 4 tbsp white wine vinegar
• 4 Tbsp sunflower oil

Instructions

1. 1.

   Peel the shallot, finely dice it and sauté in hot butter until translucent. Slice the stale bread rolls into thin slices and pour milk over them. Add eggs, herbs, and shallot; mix well. Season with salt and pepper generously. Let rest about 20 minutes.

2. 2.

   If the dough is too soft, knead in some breadcrumbs. Then shape small dumplings about 5 cm in diameter with damp hands and cook in boiling salted water for 10-15 minutes. Remove with a slotted spoon, drain, and let cool.

3. 3.

   For the salad, peel the onion and cut into very thin slices or shave it. Separate the rings. Rinse parsley, shake dry, pluck leaves and roughly chop. Whisk vinegar and oil together and season well with salt and pepper.

4. 4.

   Slice the dumplings and mix with onions and dressing. Let the salad rest at least 30 minutes. Taste and serve sprinkled with parsley.