Spaetzle Salad with Salami and Pickles
- For the salad
- 200 grams
- 2 tablespoons vegetable oil
- 200 grams Mixed pickles
- 125 grams Salami
- 1 Iceberg lettuce
For the salad: Cook spaetzle in salted water until al dente, drain, and mix with the oil.
Cut pickles into small pieces. Halve salami slices. Rinse and spin lettuce. Place lettuce in a salad bowl.
For the dressing: Whisk together vinegar with the oil, yogurt, horseradish cream, whipping cream and lemon juice. Season with salt and pepper.
To serve: Mix the noodles, salami, and pickles with the dressing. Add to the lettuce and serve.