Iceberg Lettuce with Thousand Island Dressing

Name: Iceberg Lettuce with Thousand Island Dressing
Total time: PT0D0H0M
Yield: makes 1 cup
Ingredients: 1 cup mayonnaise; 2 tbsp. chili sauce; 1 tbsp. finely chopped white onions; 1 tbsp. finely chopped dill pickle; 1 tbsp. finely chopped cooked beets; 1 tbsp. finely chopped hard-cooked egg; 1 tbsp. finely chopped chives; 1 tbsp. finely chopped pimientos; 1 tbsp. finely chopped flat-leaf parsley; 1 ⁄ 2 tsp. Worcestershire sauce; Salt and freshly ground black pepper; Wedges of iceberg lettuce

Serves
makes 1 cup

ANDRÉ BARANOWSKI

The invention of thousand island dressing is often attributed to Theo Rooms, a chef at the Blackstone Hotel in Chicago when it opened in 1910. Other accounts hold that the thick, satisfying condiment was devised on one of the Thousand Islands, in the St. Lawrence River in Canada. This recipe is based on one used at the now defunct Filene's Restaurant in Boston.

Ingredients

1 cup mayonnaise
2 tbsp. chili sauce
1 tbsp. finely chopped white onions
1 tbsp. finely chopped dill pickle
1 tbsp. finely chopped cooked beets
1 tbsp. finely chopped hard-cooked egg
1 tbsp. finely chopped chives
1 tbsp. finely chopped pimientos
1 tbsp. finely chopped flat-leaf parsley
¹⁄₂ tsp. Worcestershire sauce
Salt and freshly ground black pepper
Wedges of iceberg lettuce

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Instructions

Step 1

Fold together mayonnaise, chili sauce, onions, pickles, beets, eggs, chives, pimientos, parsley, and Worcestershire sauce in a bowl with a rubber spatula. Season with salt and pepper to taste. Serve over wedges of iceberg lettuce.