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J.L. Hudson's Maurice Salad

Created by Kchurchill5 on February 22, 2014

SALAD
1 iceberg lettuce head, shredded or chopped
14 ounces ham, julienne cut
14 ounces turkey, julienne cut
14 ounces Swiss cheese, julienne cut
1/2 cup sweet gherkin pickles, fine chopped
1/4 to 1/3 cup (about 12-16 pimento stuffed green olives, cut in half personally, I add a bit more for my tastes)
DRESSING
1 cup mayonnaise (no Miracle Whip)
1 large egg (hard boiled, fine chopped)

1 1/2 teaspoons onion juice (I use a very fine grated white onion, using my micro plane)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons white vinegar
2 tablespoons parsley, chopped
1/4 teaspoon ground dry mustard
1 to 1 1/2 teaspoons granulated sugar (depending on how sweet you like it)
Kosher salt, to taste
Ground pepper, to taste

Step 1: Dressing ... Mix all the ingredients in a small bowl or measuring cup until well combined. The original recipe uses only onion juice; I prefer to use a fine grated white onion. And, do this right over the bowl to get all the juice. I like to refrigerate at least 1 hour before serving.
Step 2: Salad ... As I mentioned, don't get fancy with the ingredients. Classic iceberg, ham and turkey, swiss (no baby swiss), etc. And, this is the secret to me ... the salad was always ice cold which is what made it so good. I add the pickles and olives to the bottom of the bowl, then the meat and cheese, and finish with the lettuce. Cover and refrigerate for at least 30 minutes, just so it is nice and cold.
Step 3: Finish and Serve ... Add the dressing to your salad and toss to combine. I tend to dress my salads a bit on the 'light side,' But you can add as much dressing as needed. I even love to serve it on a cold salad or dinner plate; it is so good that way.
Step 4: This can be served as a side salad with a bowl of soup, a lunch salad; or, a full dinner salad which I love. Serve with a basket of fresh dinner rolls for a delicious dinner. ENJOY!