German-Style Beet And Knodel Salad

1. 1

   Mix the toasted bread with the milk in a large bowl.

2. 2

   Heat a skillet with a dash of olive oil over medium heat, add the onion, and stir occasionally until the onion looks transparent. Add the onion to the bread mixture.

3. 3

   Add the cheese, eggs, egg yolk, salt, pepper, and nutmeg to the bread mixture and mix until you have a thick dough. Cover the bowl with plastic film and let it sit in the refrigerator for 30 minutes.

4. 4

   Form dough balls using your hands to form the knodels.

5. 5

   In a large pot over high heat, bring water with salt to a boil. Reduce the heat to low for a simmer. Add the knodel to the pot and cook for 15 minutes.

6. 6

   Mix the apple vinegar, apple juice, honey, mustard, and 2 tablespoons olive oil in a small bowl.

7. 7

   Place the beet slices on plates, add 3 knodels, pour dressing on top, sprinkle nuts, and garnish with green onion when serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.