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American Classics by Editors of Cook's Illustrated Magazine

Makes About 1 Cup

Because this dressing is thick, one cup of it will coat only about 3 quarts (or about 6 servings) of salad greens. It works best with mild greens such as iceberg and romaine lettuce.

• 1 small clove garlic, peeled
• 1/4 teaspoon salt
• 1 tablespoon green olives with pimentos, minced (3 to 4 olives)
• 1/4 cup minced sweet pickle
• 1/2 hard-boiled egg, minced
• 1 tablespoon minced fresh parsley leaves
• 1 teaspoon lemon juice
• Pinch ground black pepper
• 1/2 cup mayonnaise
• 2 tablespoons chili sauce

1. Mince the garlic, then sprinkle it with the salt. Use the flat side of a chef's knife to turn the garlic and salt into a smooth paste.

2. Mix the garlic paste, olives, pickle, egg, parsley, lemon juice, and ground black pepper together in a medium bowl. Add the mayonnaise, chili sauce, and 1 tablespoon water and stir until uniform. (The dressing can be refrigerated in an airtight container for up to 3 days.)

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