I make this salad dressing all year long, but this time of year when there is left over corned beef, I whip up a batch to use as a sandwich spread for weeknight Reuben sandwiches.
A close cousin to Russian dressing, Thousand Island can be used as a dressing for greens or a wedge of iceberg lettuce, as well as a tasty spread for sandwiches. I don't particularly care for gloppy mayonnaise based salad dressings, so I thin the dressing with a little bit of water before seasoning with salt and pepper. However, if I am going to use it as a condiment or sandwich spread, I leave it in its gloppy goodness.
Thousand Island Dressing
makes about 1 1/2 cups
1 cup quality mayonnaise, like Hellman's
2 Tablespoons Heinz Chili Sauce
2 Tablespoons ketchup
2 Tablespoons finely minced gherkins
2 scallions, finely minced
1 Tablespoon finely minced fresh flat-leaf parsley
Water to thin if using as a dressing (optional)
Kosher salt and freshly ground black pepper to taste
In a medium bowl, stir together the mayonnaise, chili sauce, ketchup, gherkins, scallions, and parsley. (If using as a dressing, thin with a teaspoon of water at a time until desired consistency). Season with kosher salt and freshly ground black pepper. Cover and refrigerate for at least one hour for the flavors to blend. Enjoy!
Source: Adapted from Joy of Cooking, 1997