1000 Island Dressing

5 (2)

When I was a youngster and went out to dinner with my parents, my mother always ordered Roquefort dressing on her salad and my dad ordered 1000 Island.  Fast forward years and I was watching a show on the Travel Network and the host was exploring the 1000 Islands region located along the upper St. Lawrence River between the United States and Canada.  A bell went off!  Is that where this dressing originated that my dad always ordered.  I never thought much about it or put two and two together.

So, I watched intently, and the host eventually met with someone who told the story of how the dressing came to be – a fishing guide’s wife made the condiment as part of her husband’s shore dinner – and then she showed how to make it.  I had never really tasted it before and decided this was a sign for me to make it.  I tried to jot her recipe down as fast as possible.

Over the years I tweaked it to my own taste yet trying to maintain the integrity of the original recipe.  Here is how I make it.  Into a mixing bowl, add 1 smashed boiled egg, 2 tablespoons Worcestershire sauce, 1-1/2 teaspoons white sugar, 2 tablespoons white vinegar, a pinch of ground cloves, 2 cups of real mayonnaise, heaping 1/4 cup of sweet pickle relish, 1/4 cup of diced roasted red bell pepper and a sprinkling of salt and pepper to taste.  Whisk until well blended, scrape into a bowl and refrigerate for several hours.  I like to serve it on a wedge of plain ole iceberg lettuce with a few diced grape tomatoes and bacon lardons.  It is also good as a dip.

There are several different versions of the history of 1000 Island Dressing as well as several different recipes, but I am sticking with this one because I think it is SO GOOD.  Ranch Dressing has been in the spotlight long enough.  I think if you try this 1000 Island Dressing you will want to add it as one of your choices for dressings.  Enjoy!