Maurice Salad

For the dressing:

• 1 cup mayonnaise
• 1 1/2 teaspoons lemon juice
• 2 teaspoons white vinegar
• 1 1/2 teaspoon yellow onion, grated
• 1 1/2 teaspoon granulated sugar
• 1 1/2 teaspoon Dijon mustard
• 1/4 teaspoon mustard powder
• 2 teaspoons fresh parsley, chopped
• 1 hard-boiled egg, grated

For the salad:

• 1 lb cooked ham, cut into strips
• 1 lb turkey breast, cut into strips
• 1 lb Swiss cheese, cut into strips
• 1/2 cup sweet gherkin pickles, sliced
• 1 head iceberg lettuce, shredded
• 12 pimento stuffed green olives
• Kosher salt and freshly ground black pepper, to taste

Preparation

1. For the dressing:
2. In a blender, combine the lemon juice, vinegar, salt, mustard, dry mustard, onion puree, and sugar. Blend until sugar has dissolved. Transfer to a serving container, and stir in parsley, eggs, and mayonnaise. Chill until ready to use (up to 5 days).
3. To assemble:
4. In a large bowl, toss the lettuce, ham, turkey, Swiss cheese, pickles, and dressing (about 1 1/2 cups; you may have some leftover). Season to taste with salt and pepper, toss again, then serve topped with green olives. Enjoy!