Thousand Island dressing: A blend of mayonnaise, chili sauce, green olives, green peppers, pickles, onions and/or hard-cooked egg. It was created by Sophia LaLonde of Clayton, N.Y., who gave the recipe to Ella Bertrand of the Herald Hotel, who made it for actress May Irwin, who gave it to George C. Boldt, owner of the Waldorf Astoria Hotel, who put it on the hotel’s menu. The Herald Hotel is now called The Thousand Islands Inn, and sells the dressing. | Source: “Food Lover’s Companion,” | Desiree Belmarez
RECIPE
Thousand Island Salad Dressing
Because this dressing is thick, 1 cup of it will coat only about 3 quarts (or about 6 servings) of salad greens. It works best with mild greens such as iceberg and romaine lettuce. From Cook’s Illustrated magazine, makes about 1 cup.
Ingredients
1 small clove garlic, peeled
1/4 teaspoon salt
1 tablespoon minced green olives with pimentos (3-4 olives)
1/4 cup minced sweet pickle
1/2 hard-boiled egg, minced
1 tablespoon minced fresh parsley leaves
1 teaspoon lemon juice
Pinch ground black pepper
1/2 cup mayonnaise
2 tablespoons chili sauce
Directions
Mince garlic, then sprinkle it with salt. Use the flat side of a chef’s knife to mash the garlic and salt into a smooth paste.
Mix garlic paste, olives, pickle, egg, parsley, lemon juice and ground black pepper together in a medium bowl. Add the mayonnaise, chili sauce, and 1 tablespoon water and stir until uniform. (The dressing can be refrigerated in an airtight container for up to 3 days.)
