Who Sells Maurice Salad Dressing

~ Maurice Salad Dressing And Mel’s Maurice Salad ~

Who was Maurice? Most people will tell you he was the chef or a chef at J.L. Hudson’s , because it is, more-likely-than-not: true. Sadly however, there’s no written record of a chef named Maurice or which in-store restaurant his salad debuted in. As a culinary history buff, I hate it when details like that fade into obscurity — I’m still lamenting taking a pair of scissors to their classy-looking credit card when Macy’s took over and issued me a new card with their logo. Great memorabilia lost. Sigh.

That said, there’s no disputing that the Maurice chef salad was the #1 selling menu item in the history of all the Field’s Michigan restaurants. The dressing, a lemony, onion-juice-laced mayo concoction containing tiny bits of hard-cooked egg was, and is, amazing.

Luckily, the recipe for the Maurice salad, the Maurice dressing, and, many of their famous recipes are documented in The Marshall Field’s Cookbook. I bought my copy, a first printing, in 2006 . I fell in love with it immediately, especially the history contained in the first twenty-one pages. Here’s my favorite excerpt:

Much of what is current standard practice in department stores everywhere was pioneered at Marshall Fields. A few Field’s firsts:

the bridal registry

fully-realized scenes in window displays

the bargain basement

food service

Maurice Salad is nicely-composed, partially-tossed & plated:

For the Maurice Salad Dressing :

2 teaspoons white vinegar

1 1/2 teaspoons fresh lemon juice

1 1/2 teaspoons sugar

Test Kitchen Daily Recipe: Maurice Salad Just Like Hudson’s Used To Make

Hudsons wasnt known for just shopping, of course. Its signature dishes in its restaurant are almost as legendary as the store itself. And no menu item was as storied as the legendary Maurice salad. Theres just something about those sweet pickles hiding among a bed of mixed greens, hard-boiled eggs, roasted turkey, sweet ham and tangy Swiss cheese, all drenched in that creamy mayo-based dressing.

So who was Maurice, you ask? Some say he was the head chef at Hudsons, but no one knows for sure.

Anyway, heres how to make your own and relive a taste of dining at the Big Store.

Where To Find A Hudson’s Maurice Salad In Metro Detroit

The official food of Motown might be a coney dog, or a square, Sicilian-style pizza. Detroit’s favorite pop is definitely Faygo … or is it Vernors?

The J.L. Hudson Maurice salad with crisp iceberg lettuce, julienned ham, turkey or chicken, Swiss cheese, gherkins and a creamy, mayo-based dressings is also a longstanding signature dish this region. Many remember it being a highlight on the menu at restaurants inside Hudson’s department stores.

The “Maurice salad” itself is not exclusively a Detroit thing, but its origins aren’t clear. According to a Chicago newspaper, it was invented by French chef P.A. Maurice who worked in the Netherland Plaza in New York City in the early 20th century. The Pittsburgh Post-Gazette reports it originated there at the William Penn Hotel when a man with the first name Maurice asked for a salad with julienned ham, turkey breast, Swiss, tomatoes, egg and mayo dressing.

Besides at Hudson’s, a “Maurice salad” was served in Detroit at the tea room inside Crowley’s Detroit department store in the 1940s and later at the London Chop House in the 1960s.

Locally, the salad is synonymous with the former department store, and dozens of area restaurants still have a version of “Hudson’s Maurice” on their menu. The classic preparation that many think of is mentioned above, but variations include mixed greens or romaine instead of iceberg and the addition of green olive, hard-boiled egg, tomatoes and sometimes cucumbers.

Twitter: @melodybaetens

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Hudson’s Maurice Salad Recipe

Detroits Maurice Salad: Its History And Where You Can Find One Today

The J.L. Hudson Department store meant a lot of things to a lot of Detroiters. For decades the department store was a place for not only people to shop and eat, but to gather with friends and loved ones. The building was a popular spot during the holiday season and was a great place to check out the latest fashion trends.

Today marks the 20th anniversary of the demolition of the Detroit landmark, so we thought wed highlight one of its lasting legacies: the Maurice salad. Where did it originate? How can you make it at home, or where can you find it? Heres everything you need to know about the famous Maurice salad.

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Classic Maurice Salad Recipe

Classic Salad from J.L. Hudson’s Department Store in Detroit. From the days you would spend hours shopping, then go upstairs and “Lunch” in the dining room.Memories!!!Enjoy.

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• Combine the 6 dressing ingredients and stir to dissolve the sugar.
• Add remaining dressing ingredients and mix well.
• Chill dressing.
• Combine the ham, turkey, chesse and pickles together in large bowl.
• Toss together with the dressing.
• Divide lettuce among chilled plates, top with salad.
• Garnish with pimento olives
• Serve with Popovers and honey butter.
• Delish………..

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Hudsons Maurice Salad & Dressing

HUDSONS MAURICE SALAD & DRESSING

As seen in her self-published cookbook The Original 200 Plus Secret Recipes© Book

FOR SALAD: shredded lettuce topped with matchstick pieces of baked ham, Swiss cheese, and cooked chicken breast.

DRESSING INGREDIENTS:

½ tsp prepared yellow mustard

1 tsp cider vinegar

3 tsp horseradish cream sauce

Dash Tabasco

1 tsp lemon juice

1 TB dry, minced parsley flakes

1 TB celery leaves, minced fine

½ tsp celery salt

DRESSING INSTRUCTIONS:

Blend well, as listed. Serves 6. Leftovers can be refrigerated to use within a few days. Do not freeze this.

MAURICE DRESSING LIKE HUDSONS*

*Another version by Gloria Pitzer, as seen in Gloria Pitzers Cookbook The Best of the Recipe Detective .

I know there are many people who claim to have the authentic recipe, right from the kitchens of the J. L. Hudson Company, where this secret formula had its beginnings but their recipes did not produce the same dressing as served in the companys dining rooms. This is what I devised.

Mix together: 2 cups mayonnaise, 2 teaspoons dry minced parsley, ½ cup minced dill pickles, 4 teaspoons Dijon mustard, 2 teaspoons onion powder, a 3.3-ounce jar strained egg yolks, 1 teaspoon garlic salt, 1 teaspoon sugar, and a pinch of pepper.

Serve over torn greens, covered in matchstick-size pieces of ham, turkey and Swiss cheese as it was once served in Detroits greatest store ever!

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Lightened Up Maurice Salad

If youve never had a Maurice Salad youre missing out!

I first had a Maurice Salad many years ago at Hudsons and I loved it.

It has iceberg lettuce, ham, turkey, Swiss cheese and a creamy, mayo-based dressing.

Since it has a mayo-based dressing I knew I needed to lighten it up.

Instead of using regular mayonnaise I used a combination of light mayonnaise and fat free sour cream.

That saved a whopping 21 points!

I also cut back on the Swiss cheese. I only used 1 ounce and I cut it into very small cubes so I could still have cheese in every bite.

When I had an office job I made this salad all the time for lunch. Its great for meal prep!

How to make a Lightened Up Maurice Salad:

In a small bowl add the light mayonnaise, fat free sour cream, white vinegar, lemon juice, onion juice, Dijon mustard, dry mustard and diced hard boiled egg.

Mix together the dressing ingredients and set aside.

Chop the salad, turkey breast and swiss cheese.

I bought cubed ham from Kroger so I didnt need to cut it.

Divide the ingredients evenly into two bowls, then add the dressing.

If Im making the salad for meal prep I wait to add the dressing. I put it in a small container with a lid and keep it in the fridge until Im ready to eat it.

Iceberg lettuce is often said to be the least nutritious lettuce, but its actually packed with vitamin A, vitamin K and folate.

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