Maultaschalat Katrin Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large dumplings, 90 g each
- 0.5 ½ zucchini, diced
- 0.5 ½ onion (s), diced
- 4 spring onions, sliced
- 50 g pine nuts
- 10 stalks asparagus, green, cut into pieces and cut off the ends
- 80 g bacon, mixed, diced
- 2 cloves garlic, sliced
- 100 g lettuce, mixed
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar, white
- 2 tablespoon mustard, sweet, or balsamic mustard
- 1 teaspoon honey
- 0.5 ½ bell pepper (s), red, diced
- 4 cherry tomatoes or cocktail tomatoes, quartered
- broth
- Parmesan
- butter
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- Let the Maultaschen steep in the broth according to the instructions on the packet.
- Dice the onion and melt it together with the drained Maultaschen in a little butter. Remove from pan and set aside.
- Fry the zucchini together with the asparagus in a little olive oil for 10 minutes until al dente. Then add the spring onions and peppers. After another 5 minutes, add the bacon and garlic and fry for another 3 minutes. Let everything cool down.
- Lightly toast the pine nuts in the pan.
- Then mix everything with the lettuce and the quartered tomatoes. Prepare a dressing from oil, vinegar, mustard and honey and mix in before serving.
- Garnish with grated Parmesan to taste and enjoy while still lukewarm.
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