Fleischsalat Basics

INGREDIENTS:

1 lb of smoked lunchmeat

Options,
Smooth texture:
Leberkäse ( the real deal )
Olive Loaf
Mortadella (fine texture Italian sausage)
Ring Bologna
Good quality sandwich Bologna
Knackwurst

CoarseTexture:
Salami
Grobe smoked Bratwurst
Polish sausage (Kielbasa)
Landjager
Beirschinken

1 cup dill pickles in strips or chopped
1 medium size red or white onion cut in thin rings or juliene strips
1/2 lb Emmenthaller or Swiss Cheese sliced juliene or chopped ( optional)
4 hard boiled egg slices

Optional vegetable garnishes:
Blanched carrot sliced juliene
Apple wedges thinly sliced
Bell pepper , red or green sliced juliene
20 tomato wedges ( 4 per serving)


Vinaigrette Dressing
1/ 2 cup good quality olive oil ( just not cheap stuff that tastes bad)
1 teaspoon German mustard or Dijon. ( different mustards will just give a different taste)
1/4 cup water
3 tablespoons red wine vinegar
1 teaspoon dried or 1 tablespoon fresh choped dill weed
Salt and pepper
2 cloves garlic chopped fine

Mayonaise dressing:
1 cup thick good quality mayonnaise , Thomy brand is good
1 tablespoons vinegar, red or apple cider
1 tablespoon of brine from the pickle jar
2 teaspoons German or Dijon mustard
1 teaspoon dill seed
Salt and Pepper