The Detroit Favorite Hudson’s Maurice Salad Recipe for Your 4th of July
Since we’re coming up on the Fourth of July weekend it had me reflecting on my summers as a kid. There’s so many little things that can trigger a memory and take you right back to a certain time or place in your life.
Silly things like the smell of fresh cut grass reminds me so much of my father and sitting on the steps of our house watching him mow the lawn. Or getting ready to go to the fireworks with my family and packing the car with drinks and snacks and of course a blanket to sit on after finding the perfect spot with the best view. Yet nothing screams summer like those family picnics and barbecues.
When I was in elementary school we lived in an area that always had a neighborhood block party. One of the highlights of that was the neighbor that always brought my favorite salad. She was the only one that I knew to duplicate my very favorite item from the Hudson’s restaurant at the mall... The famous Maurice salad.
In case you’re wondering who was Maurice? That’s still up for debate, but most believe he was a chef at one of the original J.L.Hudson department stores where the salad was invented and first made its debut. Once on the menu it became the number one favorite for diners. So in honor of all those barbecues and picnics ahead of us this weekend why not share the recipe for the best “bring a dish to pass” item you’ll ever find.
Keep in mind the key ingredient to this popular Detroit salad is obviously the dressing. Every once in a while you can still find a bottle to buy if you’re lucky, but it might be more rewarding and impressive for you to make the dressing on your own. We grabbed this Detroit Free Press test kitchen approved recipe from the official Marshall Field's Cookbook. (Hudson's was re-branded as Marshall Fields in 2000)
Serves: 6 (generously) / Preparation time: 40 minutes / Total time: 40 minutes
■ 2 teaspoons white vinegar
■ 1½ teaspoons freshly squeezed lemon juice
■ 1½ teaspoons onion juice
■ 1½ teaspoons sugar
■ 1½ teaspoons Dijon mustard
■ ¼ teaspoon dry mustard
■ 1 cup mayonnaise, reduced-fat or regular
■ 2 tablespoons chopped fresh parsley
■ 1 hard-cooked egg, diced
■ Salt and freshly ground black pepper
■ 1 pound ham, julienned
■ 1 pound cooked turkey breast, julienned
■ 1 pound Swiss cheese, julienned
■ ½ cup slivered sweet gherkin pickles
■ 1 head iceberg lettuce, shredded
■ 8-12 pimiento-stuffed green olives for garnish (optional)
To prepare the dressing, in a small bowl combine the vinegar, lemon juice, onion juice, sugar, Dijon and dry mustard; whisk well to dissolve the sugar.
Whisk in the mayonnaise, parsley and egg, then season with salt and pepper to taste.
In a large bowl, combine the ham, turkey, cheese and pickles and toss lightly. Pour the dressing over the salad and gently fold together.
Arrange a bed of lettuce on each plate. Top with the meat and cheese mixture and garnish each serving with 2 olives and serve.