Spaetzle Salad with Meat Loaf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon herb butter
- 400 g spaetzle, cooked
- salt and pepper
- 200 g meat loaf
- 2 tablespoons oil
- 1 bunch radishes
- 0.5 ½ bunch parsley
- 100 g cream cheese (herbal cream cheese)
- 5 tablespoon heavy cream
- 3 tablespoon mustard, grainier
- 3 tablespoon vinegar
- Paprika powder
- 1 clove garlic
- 0.5 ½ bunch chervil
Print Recipe
Pin Recipe Instructions
- Heat the herb butter in a pan and fry the spaetzle in it for approx. 4 minutes over medium heat while turning. Season to taste with salt and pepper. Pat the meatloaf dry and cut into cubes. Heat the oil in another pan and fry the meatloaf in it for about 3 minutes.
- Wash, clean and slice the radishes. Rinse off herbs and shake dry. Wash and chop the parsley. Pluck the leaves from the chervil.
- Mix the spaetzle, meat loaf, radishes and herbs (except for a few chervil leaves) in a bowl.
- Put the cream cheese, cream, mustard, vinegar, salt, pepper and paprika powder in a bowl and stir together. Peel and squeeze the garlic.
- Pour the dressing over the salad and mix everything. Serve garnished with chervil leaves.
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