Summary

Ingredients

• 250 g spaetzle
• salt
• 2 leeks, thin
• 200 g bacon, mixed
• 1 large red pepper (s)
• 2 tablespoon vinegar
• 3 tablespoon oil
• 1 teaspoon mustard, medium hot
• Black pepper

Print Recipe Pin Recipe

Instructions

1. Cook the spaetzle in plenty of boiling salted water for approx. 15 minutes according to the instructions on the package. Pour into a sieve, rinse ice cold, drain well and allow to cool.
2. Clean the leek, slit lengthways, rinse thoroughly and cut into fine rings. Blanch 1/2 minute in boiling salted water, then rinse ice cold and drain well.
3. Cut the streaky bacon into small cubes and fry them in a non-fat frying pan until crispy. Remove and drain on paper towels.
4. Clean, wash and cut the bell pepper into small cubes.
5. In a large bowl, stir together the vinegar, oil, mustard, salt and pepper until you have a creamy marinade.
6. Add the spaetzle, diced bacon, leek rings and diced paprika and mix.
7. Cover and let steep for 20 minutes.