Maurice Salad Recipe

Prepare greens and vegetables

Wash and thoroughly dry 6 cups of mixed salad greens. Tear or chop larger leaves into bite-size pieces. Place greens in a large salad bowl and keep chilled while assembling other components.

Prepare pickles, tomato, and onion

Slice 3 dill pickles into thin rounds or half-moons. If using tomato, cut the tomato into 6 wedges. Thinly slice 1/4 cup red onion into rings and separate the rings. Add pickles, tomato wedges, and onion slices to the bowl with the greens (or arrange on a platter later).

Prep meats and cheese

Stack the deli turkey and ham slices and either roll them or cut into 1/2-inch strips. Slice or julienne 4 oz Swiss cheese into matchsticks or small squares. Arrange the turkey, ham, and Swiss cheese over the greens or place them in separate sections for a composed look.

Prepare eggs

Peel the 2 hard-boiled eggs and slice each into quarters or two slices. Scatter the egg pieces over the salad.

Add optional accents

If using, scatter 2 tablespoons sliced green olives or pickled peppers over the salad and sprinkle chopped fresh parsley for color.

Combine 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon Dijon mustard in a small bowl.

Add 1/2 teaspoon sugar, 1/4 teaspoon paprika, 1/4 teaspoon onion powder, 1 dash hot sauce (optional), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to combine.

Gradually whisk in 2 tablespoons milk or buttermilk to thin the dressing to a pourable consistency. Taste and adjust seasoning: add a little more vinegar or mustard for brightness, more relish for sweetness, or a pinch more salt and pepper as needed.

Chill the dressing for 10 minutes if time allows to let flavors meld, or use immediately.

Either toss: Pour about half to two-thirds of the dressing over the salad bowl and toss gently to coat the greens and mix-ins evenly (reserve some dressing for guests to add more). Or compose: Arrange greens, meats, cheese, eggs, pickles, tomato wedges, and onion attractively on a platter and serve the dressing on the side.

Finish: Sprinkle a dash of cracked black pepper and the optional chopped parsley over the plated salad. Serve immediately with remaining dressing on the side.