Spätzlesalat

Method

If using uncooked spätzle, boil in salted water until they float plus 2 minutes, then drain. Heat the stock with the broth cube until dissolved. Thinly slice the red onions and place in a large bowl. Whisk together the vinegar and oil with salt and pepper to create a dressing. Pour the warm stock over the onions and let sit for 5 minutes to soften them. Add the warm spätzle to the bowl and toss gently with the dressing, ensuring all pieces are coated. Allow to cool slightly, then garnish with fresh parsley and chopped spring onions. Serve at room temperature as an authentic Swabian side dish.