Sometimes you just crave a taste of childhood, and for me, this classic dressing takes me right back. Based on my taste memory of the Thousand Island served at the long-gone Marshall Field’s Department Store in Chicago, this version is creamy, tangy, and full of nostalgic charm. It’s delicious on turkey sandwiches or salads loaded with chunky vegetables. — Chef Andrew Cohen
INGREDIENTS:
2 tablespoons apple cider vinegar
1 cup mayonnaise
1 cup ketchup
1/3 cup pickle relish
1 tablespoon Worcestershire sauce
1 rib of celery, washed and minced
1/2 tablespoon brown sugar
Salt and pepper to taste
METHOD:
In a non-reactive bowl, whisk together vinegar, mayonnaise, ketchup, relish, Worcestershire sauce, celery, and brown sugar until smooth and well combined.
Add several grinds of black pepper and whisk again.
Taste the dressing before adding salt. Then, add salt gradually, whisking and tasting after each addition. The goal is to bring the flavors into balance—just enough salt to make the dressing come alive, but not so much that it tastes salty.
Once the flavor feels “just right,” cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Store covered in the refrigerator for up to 1 week.
SERVING SUGGESTIONS:
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Toss with crisp lettuce, cucumber, and tomato for a classic diner-style salad.
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Use as a spread for turkey or roast beef sandwiches.
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Serve as a dip with chilled shrimp or fresh vegetable crudités.
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Spoon over hard-boiled eggs or grilled vegetables for a retro touch.
SOURCE: Chef Andrew E Cohen
