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"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
Oscar Wilde (1854-1900), Anglo-Irish playwright, author
Salads, Sauces and Marinades

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Adapted from one of the oldest cookbooks in my collection, Betty Crocker's Cookbook, this classic salad dressing is easy to make and very flavorful. It is the perfect dressing for a wedge of lettuce salad.

Preparation Time: 10 minutes plus sit time    Serving Size: 3/4 cup

  • 1 hard-boiled egg
  • 1/2 cup mayonnaise (Duke's if you can find it)
  • 1 tablespoon chili sauce
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • kosher salt and fresh cracked black pepper, to taste
  • 1 teaspoon minced fresh chives
  • 1 tablespoon Spanish queen olives, minced
  • a few drops of cream, if necessary to thin the dressing
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Place the egg in a small pot and cover with cold water. Bring to a boil over medium heat then shut off the burner. Cover and let sit 12 minutes. Drain in cold water and crack the egg slightly to allow the cold water to get under the shell. Add ice and let sit 5 minutes. Peel, dry and wrap in plastic. Chill in the refrigerator.

Whisk together the mayonnaise, chili sauce, paprika, cayenne pepper and salt and pepper in a small bowl. Once mixed, stir in the minced chives and olives to combine. Chop the chilled egg and stir into the dressing. Use cream to thin the dressing to desired consistency.

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