Make Ahead

The Maurice

July 14, 2012
Photo by inpatskitchen
Author Notes

This is my adaptation of the now defunct JL Hudson Company's famous Maurice Salad which apparently was introduced during the 1930s at their flagship store on Woodward Avenue in downtown Detroit. I loved going to Hudson's either downtown or at one of the many store branches in the area to have this salad. In the 1970s I was determined to make it myself and developed this recipe. The original recipe was eventually published in the 1990s. My version is simpler but I think just as tasty. It's a meal in itself and demands iceberg lettuce! —inpatskitchen

  • Serves 4 to 6 for lunch or dinner
Ingredients
  • 1 cup homemade mayo or a good quality commercial one
  • 3/4 cup salad dressing you know...MW)
  • 1 medium onion grated on the large holes of a box grater
  • 3 hard boiled eggs, very finely chopped
  • 1/2 cup finely chopped flat leaf parsley
  • 1 large head iceberg lettuce, shredded
  • 3/4 pound sliced and then diced deli ham
  • 3/4 pound sliced and then diced roasted deli turkey or chicken
  • 1/2 pound sliced and then diced Swiss cheese
In This Recipe
Directions
  1. Combine the mayo, salad dressing, grated onion, eggs and parsley in a mixing bowl and then refrigerate to let the flavors blend.
  2. Toss the lettuce, ham, turkey or chicken and Swiss cheese in a large salad bowl. At this point either toss with as much dressing as you like or pass the dressing for individual servings.
  3. NOTE: For authenticity, the original was always served with a few pimiento stuffed olives on the side along with sweet gherkins.

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!