Thousand Island Dressing
So where are the "thousand islands"? One legend states that the dressing is named for a vacation spot once popular with the wealthy -- a region located between New York state and Eastern Ontario in the St. Lawrence River. Supposedly, Mr. George C. Boldt, manager of New York's famed Waldorf-Astoria Hotel, enjoyed vacationing in this spot. He came across the recipe in the early 1900s (exactly how is in question) and put it on the hotel menu, where it became wildly popular.
Although it's one of many salad dressing options, Thousand Island is also used on Reuben sandwiches. A certain fast-food restaurant chain has a sauce that's "special," but is really a variant of Thousand Island. The lesson? There's no need to limit yourself to just pouring it over lettuce.
- 3/4 cup ketchup
- 1/2 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1 large hard-boiled egg, peeled and finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon Italian parsley, finely chopped
- 1 tablespoon green olives, finely chopped
- salt and pepper to taste
Add all ingredients to a medium bowl and stir until well mixed. You could also make this dressing in a food processor, starting with the unchopped vegetables and egg, and then adding in the other ingredients and pulsing until blended. Store covered in the refrigerator.