Bayerisches Fleischsalat

by Garry Brotschul
(Centereach, N.Y.)

We first enjoyed this at the German Festival in Hunter My., New York and now we enjoy it often, especially in the summer!

Here is another great lunchtime favorite of mine! In German it is “Bayerische Fleischsalat“, which translates to "Bavarian Meat Salad".

(You can use a prepackaged cooked salami, like Oscar Mayer, but deli cooked salami tastes so much better...just ask them to slice it thicker for you.)


1 pound cooked salami, sliced a little thicker.
1 large onion, sliced thinly
1 black radish (Authentic) or a long, white daikon radish, sliced very thin (use box grater or mandolin or food processor)
any clear vinegar, like white or cider vinegar

Stack cooked salami slices and cut in half. Turn each half and slice perpendicular
Into thin planks. Place in a medium sized mixing bowl.
Add sliced radish and onions
Add enough vinegar to wet all ingredients well. Mix well.
Add salt and pepper liberally, to taste. If too sour, you can add a little water to dilute or a bit of sugar, to offset soundness.
Refrigerate for at least one hour, so flavors can meld and radishes become soft.

Remove from fridge, taste and adjust seasoning to taste.

Serve, open faced, atop a good rye bread.

The longer this marinated, the better it gets! ENJOY!

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