Iceberg lettuce with Thousand Island dressing from Saveur

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Notes about this recipe

  • babyfork on March 07, 2016

    This is more labor intensive than your average salad dressing recipe, but I enjoyed the result. Luckily, I had some leftover roasted beets from making veggie burgers, so I didn't have to roast a beet just to get a tablespoon of it. You also need to hard boil an egg. Other than that it's easy. The only thing I changed was to use sweet relish instead of the minced dill pickle called for. I used this in a Rachel sandwich that I made: M.H. Bread & Butter's rye, turkey pastrami, smoked Gouda and coleslaw. It was great and I imagine this dressing is very good over the iceberg wedge as suggested here.

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