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MY PLATE IS FULL…SALADS

My friend, Dixie, is helping me out with recipes from Rachel Ray’s Food Network. It all sounds so good and I can’t wait to try them.

BEEF SALAD

Ingredients:

1/2 cup sour cream

2 round tbsp prepared horseradish

1/2 Lemon, juiced

About 2 tsp Worcestershire sauce

Handful chives, fine chopped

Handful dill, finely chopped

1 1/2 tsp coarse black pepper

About 1 pound deli roast beef, leftover, roast, pot roast or steaks 

Watercress or arugula to serve

Gather your ingredients. In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire  sauce, chives, dill and black pepper. Chop the beef and combine with sauce.  When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.

DEVILED HAM

1 pound deli ham sliced (cooked ham)

2 small ribs celery with leafy tops

1/2 red onion

2 cloves garlic

2 tbsp thyme

1 tbsp cayenne pepper sauce, (more to taste)

1 tbsp Worcestershire sauce

About 2 round tbsp yellow mustard

3 tbsp pickle relish

Romaine or Bibb lettuce to serve

Tear ham into coarse pieces.  Add to a food processor and finely chop the ham by pulsing it 10-12 times.  Add to a mixing bowl and return processor bowl to base.  Coarsely chop celery and onion, crush garlic and finely chop thyme and add to ham.  Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula.  Rinse processor blade and bowl and return to base.  To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.

CHICKEN SALAD

1 pound cooked rotisserie chicken PLUS  all the fat and drippings from its container

2 small ribs celery

1 large shallot

1 large clove garlic, crushed

4 sprigs tarragon

salt and pepper

1/2 lemon

2 round tbsp Dijon mustard

Romaine or Bibb lettuce

About 2 tbsp small capers

Chopped cornichons serving

Separate the skin and bones from chicken and place meat in food processor with fat.  Pulse the processor to finely chop the chicken and transfer to a mixing bowl.  Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop.  Add to the chicken and season with salt and pepper.  Add lemon juice and mustard and stir well with rubber spatula.  To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.

To Serve

Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler.  Cut toast from corner to corner.  Quarter eggs lengthwise.  Cut cheese into portions.

Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

Check out my other website at….memoriesaremadefromthis.com

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