Target: 6 × 4 inches · landscape

Detroit-Style Maurice Salad

30 min · 4 lunch servings

Ingredients

□ 1 large egg

□ 3/4 cup mayonnaise

□ 1 tbsp Dijon mustard

□ 1 tbsp distilled white vinegar

□ 1 tsp Worcestershire sauce

□ 1 tbsp sweet pickle brine

□ 1 tbsp finely chopped fresh parsley

□ 1 tsp granulated sugar

□ 1/2 tsp kosher salt

□ 1/8 tsp white pepper

□ 1 small head iceberg lettuce (about 8 oz), chilled

□ 2 romaine hearts (about 8 oz), chilled

□ 4 oz deli ham, thinly sliced

□ 4 oz roasted turkey breast, thinly sliced

□ 4 oz Swiss cheese, thinly sliced

□ 1/2 cup sweet pickles

□ 1/4 cup sliced pitted black olives

Directions

1. Hard-cook egg 10 minutes off heat; cool, peel, and chop. Whisk with mayo, Dijon, vinegar, Worcestershire, pickle brine, parsley, sugar, salt, and pepper.

2. Rinse iceberg and romaine, dry thoroughly, and chill. Slice crosswise into crisp ribbons about 1/2 inch wide.

3. Cut ham, turkey, and Swiss into 1/8-inch by 2-inch matchsticks. Thinly strip sweet pickles and drain sliced olives.

4. Arrange greens and toppings in a chilled bowl. Toss with dressing gradually until lightly coated with no puddle; divide onto plates and serve immediately.

Cook’s note: Dry, cold greens and gradual dressing keep the salad crisp.