Maurice Salad

Maurice Salad is a timeless classic born from mid-century American lunch counters, where elegance met convenience in the form of a hearty, composed salad.

This beloved dish features a generous mix of deli ham, turkey, Swiss cheese, and sweet pickles—all bound together by a creamy, tangy mayonnaise-based dressing laced with vinegar, lemon, mustard, and hard-boiled egg.

Served over a crisp bed of iceberg lettuce and garnished with pimiento-stuffed olives, it strikes a perfect balance between richness, freshness, and briny brightness. More than just a salad, Maurice Salad is a nostalgic nod to department store dining—filling, flavorful, and full of old-school charm.

Why People Will Love Maurice Salad:

A satisfying balance of richness and freshness: The creamy, tangy dressing clings to savory deli meats and cheese while the crisp iceberg lettuce provides a refreshing contrast—each bite is both hearty and bright.

Elevated simplicity with nostalgic charm: With its roots in classic American department store lunches, this salad blends vintage sophistication with modern-day ease, bringing comfort and a touch of nostalgia to the table.

A full meal in salad form: Packed with protein from ham, turkey, cheese, and egg, Maurice Salad is not just a side dish—it’s a complete, satisfying entrée disguised as a salad.

Bold, layered flavors in every forkful: The sweetness of the gherkin pickles, the briny olives, the sharpness of the Swiss, and the creamy dressing all work together to create a deeply flavorful, multi-textured experience.

Perfect for make-ahead entertaining: The components can be prepared in advance and assembled quickly, making it ideal for brunches, luncheons, or elegant but effortless gatherings.

Key Ingredients:

Deli Ham & Turkey Breast: These cold cuts form the protein-rich foundation of the salad—savory, tender, and lightly salty. Their contrasting textures (ham’s slight chew vs. turkey’s delicate slice) bring balance and body to every bite.

Swiss Cheese: Sharp, nutty, and slightly creamy, Swiss cheese adds a rich depth that complements the meats and offers a satisfying bite. Cut into strips, it blends seamlessly without overpowering.

Sweet Gherkin Pickles: These small, tangy-sweet slivers introduce bright acidity and crunch, cutting through the creaminess of the dressing and awakening the savory elements with a playful zing.

Iceberg Lettuce: Crisp and refreshing, iceberg lettuce serves as the ideal base. Its cool, watery crunch supports the heavier ingredients and delivers textural contrast that keeps the salad from feeling too dense.

Pimiento-Stuffed Olives: A briny pop of color and flavor, these classic garnishes lend saltiness, richness, and a nostalgic flair that ties the salad back to its mid-century roots.

Creamy Egg-Mayo Dressing: Made with mayonnaise, hard-boiled egg, vinegar, mustard, and parsley, this dressing is more than a binder—it’s the flavor amplifier. Tangy, velvety, and herbaceous, it brings all the components into harmony.

Expert Tips:

Use high-quality deli cuts, sliced to order: Ask your deli counter to slice the ham, turkey, and Swiss cheese fresh and slightly thicker than paper-thin. This ensures better texture, more defined strips, and fresher flavor than pre-packaged slices.

Chill all components before assembly: For the most refreshing and crisp result, make sure the meats, cheese, lettuce, and dressing are all thoroughly chilled before combining. This prevents wilting and keeps the salad tasting clean and composed.

Balance acidity in the dressing: The vinegar, lemon juice, and mustard add sharpness, but too much acidity can overwhelm. Taste as you go and consider starting with half the vinegar and lemon juice, then adjusting to your preferred tanginess.

Use freshly grated onion juice for bold flavor: Instead of bottled or pre-prepped onion juice, grate a bit of fresh onion and press it through a fine mesh strainer to extract the juice. This gives the dressing a clean, sharp edge without bitterness.

Finely dice the hard-boiled egg: Small, even pieces of egg help the dressing emulsify better and distribute its richness evenly throughout the salad, giving subtle creaminess in every bite without chunks that overpower.

Toss dressing gently with the meats and cheese first: Rather than mixing everything together at once, dress the protein and cheese mixture first to allow it to fully absorb flavor. Add lettuce just before serving to preserve its crunch.

Serve on chilled plates for presentation and freshness: Maurice Salad is meant to be cool and refreshing. Chilled plates not only keep the salad crisp but also elevate the visual appeal for entertaining or special occasions.

Maurice Salad

Ingredients

FOR THE DRESSING:

2 Tablespoons White Vinegar

1-½ teaspoon Lemon Juice

1-½ teaspoon Onion Juice

1-½ teaspoon Sugar

1-½ teaspoon Dijon Mustard

¼ teaspoons Dry Mustard

1 cup Mayonnaise

2 Tablespoons Chopped Parsley

1 whole Hard-boiled Egg, Peeled And Diced

¼ teaspoons Salt, Or To Taste

FOR THE SALAD:

14 ounces, weight Deli Ham, Cut Into Small Strips (1/4″ X 2″)

14 ounces, weight Deli Turkey Breast Cut Into Small Strips (1/4″ X W 2″)

14 ounces, weight Deli Swiss Cheese, Cut Into Small Strips (1/4″ X 2″)

½ cups Sweet Gherkin Pickles Cut Into Small Slivers

1 head Iceberg Lettuce, Shredded

16 pieces Pimiento Stuffed Olives

Instructions:

Make the Dressing

In a medium mixing bowl, whisk together the white vinegar, lemon juice, onion juice, sugar, Dijon mustard, and dry mustard until the sugar dissolves completely.

Stir in the mayonnaise, then fold in the chopped parsley and diced hard-boiled egg.

Season with salt to taste, and mix until smooth and creamy. Cover and refrigerate if making ahead.

Assemble the Salad

In a large mixing bowl, combine the sliced ham, turkey breast, Swiss cheese, and sweet gherkin pickles.

Pour in the prepared dressing and toss gently to coat everything evenly.

To Serve

Seared Scallops with Pasta and Cherry Tomato Sauce

Christmas Poke Cake

Italian Seasoned Chicken

Divide shredded iceberg lettuce among serving plates.

Spoon the dressed meat and cheese mixture over each bed of lettuce.

Garnish each serving with two pimiento-stuffed olives and serve chilled.

Important Notes:

Lettuce texture is key: Use crisp, fresh iceberg lettuce and shred it finely. Its cool crunch acts as a refreshing contrast to the rich proteins and creamy dressing. Wilted or pre-cut bagged lettuce will dull the texture and reduce the salad’s signature bite.

Deli meats should be cut uniformly: Consistent slicing (about ¼-inch wide, 2-inch long strips) ensures balanced bites and a more visually appealing presentation. Uneven cuts can affect how the salad feels and tastes in the mouth.

Balance the saltiness: Swiss cheese, pickles, and olives are naturally salty. Taste the fully dressed salad before adding additional salt to the dressing or salad mixture—overseasoning can easily overpower the dish.

The dressing thickens as it rests: Once mixed, the mayonnaise-based dressing will thicken slightly as it chills. Let it rest in the refrigerator for at least 30 minutes to allow the flavors (especially the onion and mustard) to develop and mellow.

Serve chilled for ideal flavor and texture: Maurice Salad is designed to be served cold. This not only keeps the lettuce crisp but also enhances the tang of the dressing and the firmness of the meat and cheese.

Garnish intentionally: The pimiento-stuffed olives are more than a garnish—they’re a flavorful, briny element that complements the creaminess of the dish. Don’t skip them, and consider slicing them for easier distribution.

Use real mayonnaise for authenticity: Avoid using salad dressing substitutes or light mayo, as they often contain added sugar or stabilizers that can alter the dressing’s texture and flavor integrity.

Best consumed the day it’s made: While the components can be prepped ahead, the salad is at its best when freshly assembled. Over time, the lettuce will wilt and the meats may begin to release moisture, affecting both texture and appearance.

Nutrition Information:

Based on approximately 6 servings from the full recipe (including dressing and all toppings), and presented in your requested format:

How to Enjoy Maurice Salad After Cooking

Serve Fully Chilled

Maurice Salad is meant to be enjoyed cold. After mixing the meat, cheese, pickles, and dressing, let it chill for at least 30 minutes in the refrigerator. This allows the flavors to meld and the dressing to thicken slightly, giving the salad its signature creamy, cohesive bite.

Plate with Purpose

Serve the dressed meat and cheese mixture over a freshly shredded bed of iceberg lettuce. The lettuce should not be dressed until plating, so it remains crisp and doesn’t become soggy. Divide into generous portions on chilled plates for the best texture and contrast.

Add Garnishes at the Last Minute

Just before serving, top each portion with two pimiento-stuffed olives. You can leave them whole for visual appeal or slice them thinly if you want a more even flavor distribution. Optional: sprinkle with extra chopped parsley for color and a fresh, herbaceous lift.

Pair Thoughtfully

Ideal with:

A slice of buttered rye or sourdough bread
A cup of soup (e.g., tomato bisque or chicken consommé)
A crisp white wine (like Sauvignon Blanc) or sparkling water with lemon
For lighter fare:

Serve Maurice Salad as a wrap in lettuce leaves or tortilla, or pair it with fresh fruit on the side for a more balanced meal.

Make it Shine for Entertaining

For a plated brunch or luncheon, use small ramekins or shaped molds to portion the meat and cheese mixture before placing it on the lettuce. This gives the dish an elevated, restaurant-style appearance without extra work.

Storage & Leftovers

Store any undressed lettuce and dressed meat mixture separately in airtight containers. The mixture will keep well for 2–3 days in the fridge. Stir gently before re-serving as the dressing may settle slightly.

Nutrition (Per Serving):

Frequently Asked Questions:

Can I use rotisserie chicken instead of deli meats?

Absolutely. While the original Maurice Salad features deli ham and turkey, shredded rotisserie chicken is a great substitute for a fresher, more wholesome twist. Just be sure to season lightly and cut into small, uniform pieces for balance.

Is there a way to lighten the dressing?

Yes—substitute part of the mayonnaise with plain Greek yogurt or a light mayo alternative. It will reduce the fat and calories while still providing a creamy texture and tangy flavor. Keep in mind that it may slightly change the traditional taste.

Can I make this salad ahead of time?

You can prepare the dressing and chop all ingredients a day in advance. However, for the freshest texture, assemble the salad just before serving to prevent the lettuce from wilting and the meats from becoming soggy.

What can I use if I don’t have onion juice?

You can grate a small amount of fresh onion and press it through a fine mesh sieve to extract the juice. Alternatively, a few drops of white onion purée or even a pinch of onion powder can work in a pinch.

Is this salad appropriate for a low-carb or keto diet?

Yes, Maurice Salad is naturally high in protein and low in carbohydrates—especially if you omit the sweet pickles or replace them with dill pickles. Just be mindful of the sugar in the dressing and choose keto-friendly mayo if needed.

How do I get clean, uniform slices of the meat and cheese?

For consistency and presentation, ask your deli to slice the ham, turkey, and Swiss cheese in thicker slices (not shaved), then cut them at home into ¼” x 2″ strips. This shape gives the salad body and ensures each bite has a balanced mix of ingredients.

Why is my dressing too thick or too runny?

The dressing should be thick but spoonable. If it’s too runny, it may be due to excess liquid from the egg or under-mixed mayonnaise. Add a spoonful of mayo and whisk again. If too thick, a small splash of milk, lemon juice, or water will loosen it slightly without compromising flavor.

Should I mix the dressing with the lettuce too?

No. To maintain texture, only toss the dressing with the meats, cheese, and pickles. Plate the shredded lettuce separately, and top it with the dressed mixture. This keeps the lettuce crisp and prevents it from getting soggy.

How finely should I chop the hard-boiled egg for the dressing?

Dice the egg as finely as possible so it blends smoothly into the dressing. You want the egg to add richness and subtle texture—not noticeable chunks. A fork, pastry cutter, or quick pulse in a mini chopper works well.

Can I make the dressing in advance, and how should I store it?

Yes, the dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Before using, stir well to recombine the ingredients, especially since the egg and parsley may settle.