This Maurice salad has a flavor that is reminiscent of a dish from a well-known Detroit restaurant. It includes Swiss cheese, ham, turkey, pickles, iceberg lettuce, and a creamy dressing.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- 1 cup mayonnaise
- 2 teaspoons white wine vinegar
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons onion juice
- 1 ½ teaspoons white sugar
- 1 ½ teaspoons Dijon-style prepared mustard
- ¼ teaspoon mustard powder
- 2 tablespoons chopped fresh parsley
- 1 hard-cooked egg, diced
- 1 pound cooked ham, cut into 1/2 inch pieces
- 1 pound turkey breast, cut into strips
- 14 ounces Swiss cheese, cut into strips
- ½ cup sliced sweet gherkin pickles
- 1 head iceberg lettuce – rinsed, dried, and shredded
- 16 pimento-stuffed green olives
Instructions
- To make the dressing: whisk mayonnaise, vinegar, lemon juice, onion juice, sugar, Dijon, and dry mustard together. Add parsley and egg; mix well.
- To make the salad: Combine ham, turkey, cheese, and pickles in a large bowl; add dressing and mix well. Divide lettuce among plates; top with salad and garnish each plate with 2 olives.
Nutrition Facts
| Calories | 601 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 15 g |
| Sodium | 1285 mg |
| Sugars | 5 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
My late wife always talked of being taken to Hudson’s for lunch as a young girl, when shopping with her mother. She took me so that I could share the experience. I am trying to recreate a treasured memory.
Recipe was great! Brings back memories of shopping trips and lunch at downtown Detroit Hudson’s.
Pretty good! The original did not have egg or parsley. According to my waitress at Hudson’s downtown, the green herb was chervil–not easy to find now, but it makes a big difference.
Followed everything but olives. Really enjoyed and the husband actually loved it and had seconds, which is unusual. Thanks for the great recipe.
Very tasty, added fresh chives to dressing.
1 T relish 1/4 t onion powder
I had some cold cuts that I needed to use so I found this. Having never heard of Maurice salad I am not sure what it was supposed to taste like. I will say it was delicious and I will be making again. I added roast beef but next time I will omit.
I would add more lettuce next time.
This has become a favorite main couse salad. It is a nice change from a couple other salads we make regularly. The flavors go great together and the Swiss cheese adds a lot.
This is a great salad recipe. However, the dressing doesn’t taste like the famous one, IMO. It has too prominent egg flavor:tasted just like egg salad blended to a dressing consistency. I would suggest adding only the egg yolk and skip the white, entirely Or, skip the egg in the dressing, and just add as topping to the salad. Add more herbs than just parsley: try adding green onion, and sour cream too. I could go on… but, I probably should just submit a dressing recipe, instead!
This is a very good main-course salad. I don’t have a clue what restaurant the submitter is referring to, but I do know my husband and I enjoyed this salad. We both really liked the salad dressing. Not caring for sweet pickles or olives, I subbed banana pepper rings for the pickles. This is very hardy with all of the meats and cheese, which is why my husband loved it. This was a good choice for dinner, and I served it with fresh strawberries and mangoes.
I’ve made this recipe several times and the only thing I’ve changed is that I add another tsp. of Dijon mustard and sugar. I used to buy the dressing from Macy’s but after finding this on All recipes, I can’t tell the difference and it’s definitely most cost effective to make your own dressing.
I find that for smaller groups, group sO divide the ingredients on top of shredded lettuce, and let each guest apply as much dressing as they wish and slightly toss to combine. I had this salad at the Buggy Works Restaurant in West Bloomfield. Judi
With the meat and cheese in this salad I tend to think of it more as a main course salad, but dividing this recipe into 12 servings, as the recipe states, would yield rather small servings. I made about a fourth of this recipe which yielded a nice sized salad for one main meal. It was a very tasty basic salad and was a great use of leftover ham. Thanks for sharing this recipe, Larry!
This isn’t a true Maurice salad without tarragon in the salad dressing. The two recipes I have for it both call for tarragon, which has a distinct taste and gives it that true “Maurice” flavor.
This is a great adaptation of Hudson’s famous maurice salad! (Macy’s still offers it on their menu, at least in the Novi, MI store.) My kids have never had the original, but they LOVE this. And getting kids to love a salad isn’t easy! Thank you for the recipe, it brings back memories. Now if only I could find out how to make the Canadian Cheese soup….
This will make frequent appearances on our dinner table. Great salad, omitted turkey and used a bag of pre-shredded lettuce. Thanks!
I grew up in the Detroit area and the Maurice Salad at Hudson’s was a classic favorite. This tastes like the real thing! Thank you!
This is an awesome salad! I love, love, love it!! Thank you.
This is EXACTLY the salad I remember from Hudson’s Dining Room! I even made the little french hard rolls they used to serve with this and had a very nostalgic dinner! LOL
I’m sorry folks, but I’ve made this twice and while it is slightly similar, it’s miles away from the taste of what was served in the restaurants and sold in the stores. If anyone can shed any light on this, I’d certainly appreciate it.