Updated: Apr 27
A one-two punch of yum that'll spruce your salads right up! These recipes are a website exclusive, you won't see them in my new cookbook!
First up, Brian's American Dressing: Heinz Co. in Europe and the people of Germany and Scandinavia refer to our Thousand Island dressing as "American Sauce" and "Amerikansk Dressing". This is my stateside version of the classic. So much better than store-bought. Don't leave out the hard boiled egg! Stays fresh for 4 or 5 days chilled in fridge. Great with everything from burgers to a festive chopped salad (à la Bergdorf NYC's Gotham Salad). Beautiful on a plate of romaine lettuce with rings of red onion.
Brian’s American Dressing
Makes 2 cups
1 1/4 cups mayonnaise
1/3 cup "simply" ketchup (no fructose corn syrup)
1/2 cup thinly sliced scallions, white and green parts
1/4 cup finely diced kosher dill pickles (I pulse these in a food processor together with the pimento)
Use sweet relish if you MUST but you will not attain this recipe's true Nirvaṇa.
1/4 cup diced red pimentos
1 hard boiled egg, cubed with egg slicer or just chop that baby up
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/4 teaspoon garlic powder
Combine all ingredients thoroughly and chill covered in fridge for at least three hours. Serve in triumph to cheers and adulation.
Next up: my Honey-Cranberry Salad Dressing
A winter classic. Fancy enough for holiday dinners and scrumptious enough for everyday. This sweet and tart flavor masterpiece should be piled in the center of the greens and slowly savored with each bite of salad. Nice over a simple Boston or butter lettuce perhaps with a bit of red onion. The dressing is really the star of this show.
Honey-Cranberry Salad Dressing
2 tablespoons honey
3 tablespoons apple cider vinegar
1/2 teaspoon ground mustard (dry)
1/4 cup canola oil
1/2 cup dried cranberries
1 1/2 teaspoons minced shallot
Kosher Salt and Ground Black Pepper to taste
In a medium bowl, whisk together the honey, vinegar, mustard, oil. Stir in cranberries and shallot, season with salt and pepper to taste. Cover and refrigerate at least on hour to overnight before serving.