Detroit-Style Maurice Salad

Crisp iceberg and romaine, deli meats, Swiss, pickles, and olives meet a tangy egg-enriched dressing.

30 min

4 lunch servings

Iceberg and romaine are topped with ham, roasted turkey, Swiss, sweet pickle, black olives, and creamy dressing.

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

Equipment

Small saucepan · Sharp knife · Cutting board · Whisk · Large serving bowl · Salad spinner

Keep the greens crisp

Dry leaves thoroughly and toss at serving; add dressing gradually to prevent pooling.

Cook the egg and mix dressing

01. Cover egg with cold water, bring to a boil, then cover, remove from heat, and stand 10 minutes.

02. Cool under cold water; peel once firm and cool to the touch.

03. Chop egg finely; whisk into mayonnaise with Dijon, vinegar, Worcestershire, pickle brine, parsley, sugar, salt, and pepper until spoon-coating.

Prepare crisp greens

04. Rinse iceberg and romaine, then spin or pat completely dry so dressing clings.

05. Chill leaves, then slice crosswise into 1/2-inch ribbons.

Cut the toppings

06. Stack ham, turkey, and Swiss; cut into 1/8-inch by 2-inch matchsticks.

07. Strip sweet pickles thinly; drain olives well.

Assemble and serve

08. Loosely arrange chilled greens in a bowl; distribute ham, turkey, Swiss, pickles, and olives.

09. Toss with half the dressing; add more gradually until coated, with no puddle below.

10. Divide among four plates and serve immediately; pass remaining dressing separately.