Thousand Island Dressing dates back to the beginning of the 20th century and was undoubtedly invented in the US. It’s now a global standard …with endless variations.
Here’s mine. Plant-based. Naturally.
It’s a dressing that will work with a fresh green salad and stand up equally well to powerful flavours like a vegan BBQ’d mushroom and sweet pepper kebab or chilli bean burgers.
What’s not to like?
It has a surprising number of ingredients… and feel free to adjust quantities of each ingredient according to personal taste.
Moreover ….for extra pizzazz you can add even more 🙂
… maybe half-a-dozen crisp green (pitted) olives…
a small handful of pickled dill cucumbers….
… or a couple of red hot finger chillies…
… a big bunch of fresh herbs….
… or a couple of chopped spring onions …
THOUSAND ISLAND DRESSING
makes about 250ml……
- 100gms. vegan mayonnaise ( home-made or shop-bought)
- 25ml. olive oil – (cold-pressed extra-virgin)
- juice of 1/2 lemon
- 1 good tsp. mustard (I used dijon)
- 1 good tbs. tomato puree/paste
- 100ml. soya cream
- 2 garlic cloves
- 1/4 tsp. chilli powder
- 1/2 tsp. salt
- 1 tsp. sugar (I used raw light muscovado)
- Peel the garlic cloves, juice the 1/2 lemon and then place everything in the blender and blitz until smooth.
- Taste and adjust flavours to your liking.
- If adding extras such as pickles, olives or spring onions, herbs or chillies: add them to the dressing in the blender at the end, and blitz on low pulse so they don’t blend completely. This will add some texture to the dressing.
- Chill it for an hour or so….
Keeps for a couple of days in the fridge…