Cucumber Dressing for Sea-Food Salads
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cp mayonnaise
1/2 cp finely cut cucumber
1 tsp lemon juice
1 tbsp finely cut chives
Blend all ingredients.
Makes about 1 1/4 cps dressing. Serve on sea-
food cocktail, such as shrimp or crab meat, and on sea-food salads. or
with tray of chilled, cooked lobster, and other cold fish.
Cucumber Mayonnaise: Add 1 cp finely diced cucumber and 1 tea-
spoon finely cut fresh mint leaves to 1 cp mayonnaise. Makes about
2 cups dressing. Superb on cold seafood.
Green mayonnaise (Sauce Verte): Eight spinach leaves, 4 tablespoons
finely cut parsley, 6 tbsp finely cut water-cress leaves. Wash all
leaves thoroughly. Drain. Cover with boiling water and let stand 5
minutes. Drain. Chop or press through fine sieve or use blender. Com-
bine with 1 cup mayonnaise. Makes about 1 1/4 cups dressing.