Maurice Salad with Tangy Dressing (Print version)
A crisp Detroit-style Maurice salad with ham, turkey, Swiss, pickles, olives, and a creamy tangy dressing.
# Ingredients:
For the dressing
01 -
2 large eggs
02 -
1 cup (240 g) mayonnaise
03 -
1 tablespoon white vinegar
04 -
1 tablespoon pickle brine
05 -
2 teaspoons fresh lemon juice
06 -
1 1/2 teaspoons Dijon mustard
07 -
1/4 teaspoon dry mustard
08 -
1 1/2 teaspoons granulated sugar
09 -
1 tablespoon finely grated yellow onion
10 -
2 teaspoons finely chopped fresh parsley
11 -
1/4 teaspoon kosher salt
12 -
1/8 teaspoon black pepper
For the salad
13 -
1 large head iceberg lettuce, shredded
14 -
8 oz (225 g) cooked ham, cut into thin strips
15 -
8 oz (225 g) roasted turkey breast, cut into thin strips
16 -
8 oz (225 g) Swiss cheese, cut into thin strips
17 -
1/2 cup (75 g) sweet gherkins, thinly sliced
18 -
1/2 cup (70 g) pimento-stuffed green olives, sliced
19 -
Black pepper, to taste
# Instructions:
01 -
Place the eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from the heat, and let stand for 10 minutes. Cool in ice water, peel, and finely chop one egg for the dressing. Slice the second egg for serving if desired.
02 -
Whisk the mayonnaise, vinegar, pickle brine, lemon juice, Dijon, dry mustard, sugar, grated onion, parsley, salt, pepper, and chopped egg until creamy. Cover and refrigerate for at least 20 minutes.
03 -
Shred the iceberg lettuce and cut the ham, turkey, and Swiss cheese into thin strips. Slice the gherkins and olives.
04 -
Add the lettuce, ham, turkey, Swiss, gherkins, and olives to a large bowl. Spoon about two-thirds of the dressing over the top and toss gently until coated.
05 -
Taste and add more dressing or black pepper as needed. Serve right away, topped with sliced egg if using.
# Good to know:
01 -
Chill the dressing before tossing for the best flavor.
02 -
Keep the salad components separate if making ahead.
03 -
Use gluten-free deli meats and condiments if needed.