The invention of thousand island dressing is often attributed to Theo Rooms, a chef at the Blackstone Hotel in Chicago when it opened in 1910. Other accounts hold that the thick, satisfying condiment was devised on one of the Thousand Islands, in the St. Lawrence River in Canada. This recipe is based on one used at the now defunct Filene’s Restaurant in Boston.
- 1 cup mayonnaise
- 2 tbsp. chili sauce
- 1 tbsp. finely chopped white onions
- 1 tbsp. finely chopped dill pickle
- 1 tbsp. finely chopped cooked beets
- 1 tbsp. finely chopped hard-cooked egg
- 1 tbsp. finely chopped chives
- 1 tbsp. finely chopped pimientos
- 1 tbsp. finely chopped flat-leaf parsley
- 1⁄2 tsp. Worcestershire sauce
- Salt and freshly ground black pepper
- Wedges of iceberg lettuce
- Fold together mayonnaise, chili sauce, onions, pickles, beets, eggs, chives, pimientos, parsley, and Worcestershire sauce in a bowl with a rubber spatula. Season with salt and pepper to taste. Serve over wedges of iceberg lettuce.