Green Leafy Salad with Homemade TID Recipe
Ingredients
- For homemade Mayo:
- 2 pasteurized egg yolks, room temperature
- 1/4 tsp salt
- juice of 1/2 lemon
- 1 1/2 cups vegetable oil, (extra virgin olive oil will solidify when refrigerated -not recommended)
- For TID:
- 1 cup homemade mayonnaise (you can also use store bought)
- 1 Tbsp chili sauce
- 1 Tbsp ketchup
- 1 heaping Tbsp white onion, finely minced
- 1 heaping Tbsp red bell pepper, finely minced
- 1 heaping Tbsp relish (sweet or dill)
- 1 tsp horseradish
- 1 tsp Worcestershire sauce
- Several squirts of Tabasco, to taste (use your favorite hot sauce)
- 1 tsp mustard
- a pinch of celery seed
- two pinches of paprika
- salt and fresh pepper to taste
- For Salad Greens:
- 2 heads of Green Lettuce
Directions
- Put the 2 yolks in the bowl of your small food processor. Add the salt and lemon juice and start the machine.
- With the oil in a measuring cup with a spout, drizzle in just a little oil, several drops at a time, while the machine is going. Keep finely drizzling in a few drops every 10 or 15 seconds and give the yolks a chance to incorporate the oil. Keep drizzling as slowly as you can and eventually after a couple of minutes you will see the mayo become pale and start to thicken.
- Continue drizzling slowly until all the oil has been incorporated. Store the mayo in an airtight jar in the fridge until you are ready to use it.
- For TID procedure:
- Mix all the ingredients together.
- Taste as you go to get the exact proportions the way you like them.
- Refrigerate the dressing until you are ready to use it.
- Make it ahead to give the flavors a chance to develop and mingle.
- For Greens Salad:
- Cut the green lettuce leaves into quarters.
- Top with thousand island dressing or serve as dip.
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