Recipe - Routh Street Spaetzle Salad

HERBGARLIC SPAETZLE
2 cup Flour
1 tablespoon Fresh parsley
2 Cloves garlic
7 Eggs
SUNDRIED TOMATO
VINAIGRETTE:
One half cup Extra virgin olive oil
One fourth cup Balsamic Vinegar
2 tablespoon Red wine vinegar
6 Oilpack sundried tomatoes;
chopped fine
1 teaspoon Minced garlic
1 tablespoon Sugar

SALAD
1 Whole roma tomato; seed and
julienne
1 tablespoon Fresh basil; chopped
One fourth small Red onion; thinly cut or sliced up
One fourth cup Black olives; chopped
Any or all of the following
Also cut in 2inch julienne
Zucchini
Carrot
Yellow squash

Make the spaetzle (makes 1 pound). Put flour, parsley and garlic in the
food processor and pulse until parsley is chopped fine. Add eggs All at
once and run on medium until smooth.
Have 2 quarts of water with soeme oil added heated to boiling.

To form spaetzle: Hold a colander with large holes in it over boiling water
and pour about 1 cup of batter into the colander. Scrap through the holes
using a rubber spatula. Boil 3 minutes and remove with a slotted spoon.
Chill.
Make 1 cup of vinaigrette: In a bowl, whisk together all the ingredients
for the dressing in the order listed.
To assemble salad: Clean and prepare all the vegetable. Toss the chilled
pasta with the vegetables and the vinaigrette. [519 calories; 31 grams fat]
John Bayne, Universal Press Syndicate, Oktoberfest recipes, printed 10 Oc
96 in the Riverside PressEnterprise (McRecipe via PATh)
Recipe By : Routh Street Brewery

Posted to MCRecipe Digest V1 #253

Date: Sun, 20 Oct 1996 21:35:17 0700 (PDT)

From: PatH phannema@wizard.ucr.edu