Thousand Island Dressing

Preparation info
  • Yield: About

    1½ Cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

A Thousand Island dressing is not of Southern origin. Legend has it that it was created many years ago by the executive chef of the Drake Hotel in Chicago. He concocted the mayonnaise dressing with many chopped foods such as olives, pickles, and egg, and when his wife saw it she remarked that it looked like the Thousand Islands, near Ontario, New York, that they had recently visited. Whatever its origins, I cannot imagine a Southern home without it.