Adapted from one of the oldest cookbooks in my collection,
Betty Crocker's Cookbook, this classic salad dressing is easy to make and
very flavorful. It is the perfect dressing for a wedge of lettuce salad.
Preparation Time: 10 minutes plus sit time Serving
Size: 3/4 cup
- 1 hard-boiled egg
- 1/2 cup mayonnaise (Duke's if you can find it)
- 1 tablespoon chili sauce
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
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- kosher salt and fresh cracked black pepper, to taste
- 1 teaspoon minced fresh chives
- 1 tablespoon Spanish queen olives, minced
- a few drops of cream, if necessary to thin the dressing
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Place the egg in a small pot and cover with cold water. Bring
to a boil over medium heat then shut off the burner. Cover and
let sit 12 minutes. Drain in cold water and crack the egg slightly
to allow the cold water to get under the shell. Add ice and
let sit 5 minutes. Peel, dry and wrap in plastic. Chill in the
refrigerator.
Whisk together the mayonnaise, chili sauce, paprika, cayenne
pepper and salt and pepper in a small bowl. Once mixed, stir
in the minced chives and olives to combine. Chop the chilled
egg and stir into the dressing. Use cream to thin the dressing
to desired consistency.
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