Saint Louis magazine recently published an article by St. Louis Food guru, Helen Fletcher, about the legendary Mayfair Salad and Dressing, the creation of the original Mayfair Hotel in St. Louis. It was one of the original recipes from the 1904 St. Louis World’s Fair Exhibition. The hotel used to sell the dressing by the pint. I well remember my mother, and members of her gourmet group, making the trek to the city in order to stock up. When the recipe was finally published, my mother started making her own. In my estimation, this is one of the best salad dressings around. I tend to vary slightly from the original because I am not a particular fan of anchovies. To me, replacing them with a small amount of anchovy paste makes this dressing absolute perfection. The recipe for both my version of the dressing and salad are below. A Mayfair Salad is truly delicious and makes a wonderful light meal. My favorite way to enjoy the dressing, however, is tossed with a bowl of freshly torn, crisp leaves of Romaine lettuce, wedges of hard-boiled egg, and about 2 tablespoons of Italian breadcrumbs. Delicious! Mayfair Salad Dressing ½ c. coarsely chopped celery 1 small clove garlic 1 small coarsely chopped Melissa’s shallot ½ - 1 t. anchovy paste 2 T. Dijon mustard ½ t. freshly ground black pepper 1 T. fresh lemon juice ¾ c. Duke’s mayonnaise Place all ingredients into a mini food processor or mini ninja blender. Using the processor gives some texture, using the blender will make it perfectly smooth. It’s your choice. Process to purée. Refrigerate for one hour before using. This makes a little bit less than 2 cups; the recipe can be doubled. Original Mayfair Salad Romaine lettuce Ham, julienne Swiss Cheese, julienne Croutons Mayfair Dressing There are no amounts. Use as much or little as desired. As an Amazon Associate I earn from qualifying purchases.