Recipe Description

This salad was made famous in the Detroit area during the height of the “downtown” Hudson building. This closely guarded recipe was served in their store restaurant. The historic building no longer exists, but the recipe does. Taste a little bit of history with this unique salad!

Preparation Instructions

In a small bowl, whisk together the first 11 salad dressing ingredients until smooth (mayonnaise, grated onion, 1 mashed hardboiled egg, lemon juice, sugar, vinegar, mustard powder, black pepper, salt, milk or buttermilk). Because of the mashed egg, it will be a bit lumpy. (If you’re not lazy like me, feel free to blend using a blender to make it creamier.) Add a little more milk if necessary to thin it out a bit. Dressing should be the consistency of a thick ranch. Add the parsley and tarragon last, folding them into the dressing but mixing well. Cover, and let chill for at least one hour. (Overnight is best—it tastes fantastic the next day).

For the salad, chop the turkey/chicken, ham, cheese, cucumber, onion and pickles julienne style. (Save six pickles and leave them whole, for garnish on each plate.) Combine all ingredients onto the salad artfully. Each salad should have 6-8 olives. Garnish with an extra sprinkle of chopped tarragon, a few extra whole small gherkin pickles, the sliced hard-boiled egg, and a lemon wedge.


1 cup Mayonnaise (not Miracle Whip!)
3 Tablespoons Grated Onion (so Fine That It's Almost A Liquid)
2 whole Eggs, Hardboiled -- One Mashed Finely For The Dressing, The Other Sliced For Salad Garnish
2 teaspoons Freshly Squeezed Lemon Juice
2 teaspoons White Sugar
1 Tablespoon White Or White Wine Vinegar
½ teaspoons Dry Mustard Powder
1-½ teaspoon Dijon Style Prepared Mustard
1 pinch Ground Black Pepper
1 pinch Of Salt
1 Tablespoon Milk Or Buttermilk
3 Tablespoons Fresh Parsley Chopped Finely
2 Tablespoons Fresh Tarragon, Chopped Finely
1 whole Head Of Iceberg Or Romaine Lettuce, Torn Into Bite-sized Pieces
½ pounds Cooked Turkey Or Grilled Chicken Breast
½ pounds Cooked Ham
10 ounces, weight Swiss Cheese
¼ cups Sweet White Onion
½ whole Cucumber, Peeled
1 jar (5-6 Oz. Jar) Pimento Stuffed Green Olives
18 whole Sweet Gherkin Pickles
1 whole Lemon, Sliced Into Wedges, For Garnish

1 comment:

Paul Metler said...

Hi there, I managed Hudson restaurants in the 1990's made lots of these. The Grand Traverse Pire company has a close representation. They add hard boiled egg to the salad and don't have the olive garnish. The dressing is spot on.

Ice berg lettuce used to be hard to get, so it was a staple.

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