Condiments / Thousand Island Salad Dressing Recipe
A great salad dressing and THE dressing for a Ruben sandwich. Great as a dip too. Thought to come from the Thousand Islands region in the St. Lawrence River by Sophia LaLonde, a fisherman's wife. The recipe was handed around and ended up on the Waldorf Astoria menu in the 1950's later becoming a salad standard in households everywhere. There are many versions of this recipe, and all are good. The recipe below is basically what we make but it is common to add extra olives and pickles.
- 3/4 cup Mayonnaise
- 1/4 cup Catsup
- 1 teaspoon minced Green Olives
- 1 teaspoon minced Gherkin Pickles, the small sweet ones
- 1 teaspoon Lemon Juice
- 1 teaspoon minced Onion
- 1 boiled Egg, egg white chopped, save the yolk
- Fat pinch of Salt
- Pinch of ground Black Pepper
In a bowl mash the egg yolk. Add the Mayonnaise and Ketchup and mix well. Add remaining ingredients and mix until blended. Add more salt if needed. Chill until ready to use.