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Corliss Cogan writes ....Working in a small gasthaus in Berlin we had a Fleischsalat on the menu that was prepared daily.
It was, as are almost all fleish salats, prepared with Fleish Kaese,
Corliss Cogan goes on to write.....
To dress the fleish salat you can go two ways: A good vinagrette, ( We would use a little german mustard salt, pepper, dill, a cider-type vinegar and salad oil...nuttin fancy...very basic. The other alternative is a Mayonnaise-based dressing, using salad creme ( a type of mayo ), a smidgeon of mustard, dill seed, pepper,pinch of cayenne, splash of vinegar (sounds like coleslaw?) but not too much...keep it thick.
1 cup juliene sliced dill pickles
Optional vegetable garnishes:
More Salad Recipes and Links
Fleischsalat on a Pretzel Roll
Colorful salat plates
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Last updated July 7, 2013