Fact: Homemade salad dressings are better. They are fresh, lively, and easy to customize. This is especially true when it comes to the oft-maligned classic, Thousand Island dressing — yes, I mean that pink dressing on the salad bar in the giant squeeze bottle.
The homemade version of this dressing’s got a few neat tricks up its sleeve — including a hard-boiled egg used as a thickener. The alchemy transforms the dressing into a tamer of the bitterest of greens; it’s also a frequent partner for crisp iceberg lettuce, and the true identity behind the Big Mac’s special sauce.
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