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Thousand Island Dressing
I’m simply not the kinda girl who tells the waiter to hold off on the dressing. Unthinkable. In fact, I’m probably the only woman in the Northern (and perhaps Western, too) hemisphere who asks for extra dressing on the side. It’s one of my major weaknesses, I love dressings. There’s really no point in eating a salad for me unless there’s a yummy dressing poured all over it.
One of my favorites is Thousand Island Dressing. It’s a creamy, sweet and incredibly flavorful dressing. But I wouldn’t be me if I didn’t have my own version. This is a very forgiving recipe, anything goes, so you can whip it up using basic stuff from your fridge.
It’s not exactly low-fat, though. But now and then that’s okay.
Ingredients:
7 tbsp mayonnaise (Hellmann’s really does work best)
1 heaping tbsp sweet chili sauce
tiny piece of red onion
sweet gherkin pickle
4 black olives
1/4 garlic clove
flat-leaf parsley
black pepper
Optional: hard-boiled egg
Directions:
It’s a really simple recipe. You could finely mince all the ingredients, but I like to blend them in with the dressing, so I use my immersion blender.
Coarsely chop 1/2 a sweet gherkin (or add a tbsp sweet pickle relish), 1/4 garlic clove and a thin slice of red onion. Put it at all in your immersion blender bowl, add 2 tbsp mayonnaise and blitz until it’s smooth and creamy.
Add 5 more tbsp mayonnaise, a slightly heaping tbsp sweet chili sauce (2 if you like it really sweet) and a good pinch of black pepper.
Finely chop a small handful of fresh flat-leaf parsley. Or be rebellious and add some dried parsley.
Here’s the kicker: chop up 4 or 5 black or green olives and add them. The green olives stuffed with pimento also give a great flavor.
Lots of people add a finely minced piece of red bell pepper and/or a crumbled up hard-boiled egg. I don’t, I prefer adding the egg to the salad and I’m no fan of bell peppers in my dressing. Sorry.
Mix it all up until it’s a gorgeous orangish dressing.
Fix yourself a simple salad—handful of salad leaves, cucumber slices, red onion, quartered tomatoes, tuna flakes and a hard-boiled egg—and drizzle a royal amount of dressing on top. Serve with a thick slice of whole wheat bread on the side and indulge.
You’re not limited to salads when it comes to this dressing. I use it as a dip for raw Julienned vegetables. It works great on sandwiches and sometimes I even dip my French fries in it! So good!
| Thousand Island Dressing | |
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| Directions |
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| copyright © kayotickitchen.com. | |
17 Comments »
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Beautiful. Only you can make a simple salad look like a 5 course meal.
So happy to find your blog!Kisses from Greece.
I like your version, will def try it. Happy ascension day, Kay.
Nice! I just happened upon your site via Foodgawker. You could make a cookbook out of all these amazing pictures.
Wow it looks great. Once someone told me that Thousand Island Dressing is amazing, but then I haven’t had idea how to do it and I totally forgot about it. It’s great to read that it is so simple :) Thanks
Oh, you’re not the only one who asks for extra dressing on the side. I’m a Ranch-Dressing lover, and I can’t ever get enough of it! I’m happy to meet someone who feels the same about the quantity of dressing on salads. This recipe looks fantastic. Goodness! I know this is better than the store-bought variety.
Thousand Island is my absolute favorite dressing, and I too always ask for extra on the side. :) I’ve never made my own homemade dressing so I will definitely try this one, and I prefer my egg on the salad too not in the dressing. Yum!!
I am thinking what a great time to make some homemade mayonnaise- Yes I found your one :-) http://www.kayotic.nl/blog/mayonnaise
Can you believe I found it through ‘google’ and not in your site search.
I have a friend who feels exactly the same way… We have never been out when she hasn’t asked for extra dressing. She also happens to love thousand isand and I can’t wait to share this with her.
Kisses from Spain too!
An American friend recommended your blog on FB and I must say it is wonderful work, full of taste in all aspects ;)
I have cooked the stoofvlees marinade and today I just did the hot crashed potatoes with that orange zest in the butter. The recipes are so detailed and so much of my taste.
Thank you for sharing this.
Would love this on a roast beef sandwich on rye. I love Thousand Island or Russian or Bleu Cheese dressing on roast beef on rye.
Hoi Kay,
Dit zit er (weer) heerlijk uit!
Heb een vraagje. Ik heb as. zondag bezoek en wil een (vis)saladeschotel maken. Ik ga jouw ‘German Potato Salad’ maken (wat overigens heeeeeerlijk is, ik heb het al twee keer gemaakt en dit wordt dus mijn derde keer). Ik ga ook een salade maken met tonijn, een salade met garnalen en een salade met surimi. Nu wil ik ook iets met zalm (uit blik) maken en vroeg me af of ik deze dressing bij de zalm kan toevoegen. Is het dan het beste om alleen zalm en deze dressing te gebruiken of zal ik ook andere ingrediënten erbij doen?
@No-R:
Als je de dressing voor zalm gebruikt, let dan wel even op dat je hem niet al te zoet maakt! Ik doe zelf door de zalm salade altijd eenflinke mespunt mosterd, wat extra fijn gesnipperde ui, een stukje kleine gesneden tomaat en een paar hard gekookte eieren. Maar dat is een persoonlijke voorkeur.
Hmm, klinkt goed. Ik denk dat ik hem precies ga maken zoals hierboven beschreven en doe iets minder chilisaus in de dressing.
Thanks!
Zou leuk zijn als je een keertje een posting maakt van jouw zalmsalade. Of al jouw salades for that matter ;)
@No-R:
Ik eet zelden tot nooit zalm salade omdat de heren hier niet dol zijn op zalm. Aaardappel salade daarentegen wel erg veel. Staan er nu, geloof ik, een stuk of 3 op het blog hier!
My cousin recommended this blog and she was totally right keep up the fantastic work!
This was so delicious. Have been looking for a good thousand island recipe for about a year. This is the one….thank you! You are an amazing cook!