Blend Initial Ingredients: In a blender, combine the lemon juice, white vinegar, a pinch of kosher salt (about ¼ teaspoon), Dijon mustard, mustard powder, grated yellow onion, and granulated sugar.
Blend Until Sugar Dissolved: Blend the mixture until the sugar is completely dissolved and the dressing base is smooth.
Stir in Remaining Ingredients: Transfer the blended dressing base to a serving container or bowl. Stir in the chopped fresh parsley and the grated hard-boiled egg.
Fold in Mayonnaise: Gently fold in the mayonnaise until the dressing is well combined and creamy.
Chill: Cover the dressing and refrigerate it until you are ready to use it. The dressing can be stored in the refrigerator for up to 5 days.
To Assemble the Salad:
Combine Salad Ingredients: In a large mixing bowl, combine the shredded iceberg lettuce, the strips of cooked ham, the strips of turkey breast, the strips of Swiss cheese, and the sliced sweet gherkin pickles.
Add Dressing: Pour about 1 ½ cups of the prepared Maurice dressing over the salad ingredients. You may have some dressing leftover, depending on your preference.
Season and Toss: Season the salad to taste with additional kosher salt and freshly ground black pepper. Toss all the ingredients together gently but thoroughly until everything is well coated with the dressing.
Serve: Transfer the dressed salad to a serving platter or individual plates. Top the salad with the pimento-stuffed green olives. Serve immediately and enjoy this classic Detroit salad!
