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.
Combine all the ingredients in a mixing bowl and blend well. Serve on wedges of iceberg lettuce, on hard-cooked egg halves, seafood, and so on.
© 1987 Craig Claiborne estate. All rights reserved.