Cheese Spätzle with Crispy Onions and Salad

Ingredients

• 400 g flour
• 4 eggs
• nutmeg
• 200 ml milk
• Salt
• 200 g grated Emmental (more if desired)
• 2 onions
• 4 tbsp butter
• 0.5 small Lollo Rosso
• 1 handful lettuce leaves
• 1 onion
• 100 g Feta
• 4 tbsp vinegar
• 4 tbsp oil
• 4 tbsp vegetable broth
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 100°C (200°F) with upper and lower heat. Bring a large pot of plenty of salted water to a boil. Quickly mix the flour, eggs, nutmeg, milk, and a pinch of salt into a dough in a bowl.

2. 2.

   Immediately scrape the spätzle dough from a wet board into the boiling salted water using a spätzle scraper or knife and let it cook for several minutes. The spätzle are done when they rise to the surface.

3. 3.

   Remove the spätzle with a slotted spoon, drain, and layer them alternately with grated cheese in a baking dish. Cover and bake until the cheese melts.

4. 4.

   Peel the onions, slice into thin rings, and roast them golden brown in hot butter. Sprinkle the cheesy spätzle with these onions. Wash the salad, dry, and tear into bite‑sized pieces.

5. 5.

   Cube the cheese. Combine all dressing ingredients in a shaker cup, mix, pour over the salad, toss, and serve with the cheesy spätzle.