Dressing Essentials: Thousand Island, Part Deux
Andy Anderson !
After a bit of research, I found a recipe in my files of the thousand-island we made at a restaurant I worked at in Chicago in the 1980’s.
It goes without saying that it is a very easy recipe to assemble. With the exception of boiling the egg, I had this built and in the fridge in six quick minutes.
So, you ready… Let’s get into the kitchen.
1 largehard-boiled egg
1/4 cketchup, homemade, if possible
1 Tbspapple-cider vinegar
1 Tbspcoconut sugar
4 tspsweet pickle relish
2 tspdehydrated onions, crushed
1/4 tspsalt, kosher variety
1/4 tspblack pepper, freshly ground
How to Make Dressing Essentials: Thousand Island, Part Deux
- The classic era of elegant dressings is long gone. They have slowly been replaced by plastic bottles of goopy tasteless sludge, and packed with preservatives. For example, did you know that a sealed, store-bought bottle of salad dressing will last from 18 – 24 months. The dressing we are about to make will last about a week. Why? Because it is not pumped full of chemicals that will hurt you.
Homemade dressings are insanely easy to make, and in most cases, will cost you less than their store-bought counterparts. However, since they do not last long, just make sure that you make only as much as you can use in a week.
Oh, and the other thing is that they taste a HECK of a lot better.