I was making a salad, and needed to make the dressing to go with.
Creamy Roasted Garlic? One of Rich’s favorites, Perfect!
Except. The garlic was *less* than suitable for roasting.
Thousand Island? Perfect! I have a great recipe that both Rich and I love.
Except. How can I be out of Capers?!?
Hmmm.
Quicklikeabunny, I went to da Google (all praise…) for possible substitutes.
Hmmm.
Green olives, you say?
I can do that!
I also thought a bit of fresh lemon juice and a soupçon of crème fraîche couldn’t hurt.
BEST. THOUSAND ISLAND. EVER.
INGREDIENTS
•1 cup mayonnaise
•1/4 cup crème fraîche
•1/3 cup cocktail sauce
•2 tbsp Dijon mustard
•1/4 cup diced pimiento
•2 tbsp dill relish
•2 tbsp green olives, diced
•1 tbsp lemon juice
•1/2 tsp Earl’s 5 Pepper Hot Sauce
(or 1 tsp Tabasco)
•1/4 tsp celery salt
•1/4 tsp Cayenne
•2 tsp dried chives
•2 tsp dried onion slices – not those sad little chips in the spice aisle at the market – find the good, freeze-dried stuff at your local spice merchant
Combine all the ingredients together in a medium sized bowl, then transfer to storage jars and let rest in the fridge for at least 3 hours for the flavors to blend. You’ll get about 1-1/2 pint of dressing, that should be good for a week or so in the fridge.
The salad?
Romaine, red onion, slivered carrots, Persian cucumber, roasted asparagus, and roasted tomatoes.
Perfect.