I’m always on the look-out for good homemade salad dressing recipes. so when I saw a hundred-year-old recipe for Thousand Island Dressing, I had to give it a try.
The Thousand Island Dressing was delightful, though much thinner than the typical modern commercial rendition. This olive oil- and mayonnaise-based dressing had just the right amount of spiciness and a lovely citrous undertone.
The modern version typically contains sweet pickle relish; the hundred-year-old recipe called for sliced chestnuts and olives. The sweet nuttiness of the chestnuts and saltiness of the olives added an appealing new (old?) dimension to this classic dressing.
Here’s the hundred-year-old recipe:
And, here’s the recipe updated for modern cooks:
Thousand Island Dressing
1/2 cup olive oil
juice of 1/2 lemon
juice of 1/2 orange
1 teaspoon onion, grated
3 teaspoons parsley, finely chopped
1/4 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 cup mayonnaise
8 olives sliced (I used stuffed green olives.)
8 chestnuts, sliced ( I used vacuum-packed, recipe-ready chestnuts.)
Put the olive oil, lemon juice, orange juice, onion, parsley, mustard, salt, paprika, Worcestershire sauce, and mayonnaise in a medium bowl; and whisk together until smooth. Stir in the olives and chestnuts.
