I was messing around, looking for something to toss together for a salad dressing that I thought Rich’d eat.
Asian was out; we were having your basic spaghetti with linguiça sauce – and – while I don’t mind mixing continental cuisines at times – this particular mélange did not appeal to me. Rich DOES like the garlic dressing, but I didn’t have enough fresh garlic to really make it work.
Thousand Island? The buttermilk was getting just a BIT long in the tooth to use in a salad dressing; but hmmm…
A quick trip to da Google brought me to this little gem right here – courtesy o’ the nice folk at Bon Appétit via epicurious.com. Calling for stuff I have slouching about my pantry and fridge anyway, and adding a few surprise ingredients to the mix I hadn’t before seen in home made thousand island dressing; my interest was, as they say, piqued.
•1-1/4 cup mayonnaise
•1/3 cup bottled chili sauce
•1/4 cup chopped drained pimiento
•1 large hard-boiled egg, shelled, finely chopped – or not – I leave this out when I make it
•3 tbsp finely chopped dill pickle
•2 tbsp Dijon mustard
•2 tbsp drained capers
•2 tbsp chopped green onion
•1/4 tsp salt
•1/4 tsp black pepper (I used cayenne)
•Hot pepper sauce (optional)
Combine the mayonnaise through the green onion together in a bowl, then season to taste with salt, pepper, and your hot sauce of choice. Since I used cayenne in lieu of black pepper, and my chili sauce of choice is a touch on the piquant side anyway; I passed on the Tabasco and still had a rich, creamy dressing with just a tasty, TASTY hint of a nip to it.
I also blew off the called-for chopped hard-boiled egg and was glad I did – this dressing is just about perfect, to me, without it. Still, you do what you like…
We had ours over your basic romaine, carrot, tomato and scallion salad – but NEXT time, I plan on trying a riff on the classic wedge salad – using grilled romaine in place of that traditional cold hunk o’ iceberg.
Too bad we’re going out for Filipino food tonight…