Trio Of Salads Recipes

Steps:

• Gather your ingredients.
• For the beef salad: 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.
• For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped 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.
• For the chicken salad: Preheat broiler.
• 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 Dijon 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 toasts from corner to corner. Quarter the 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.

Steps:

• Cook beets in pot of boiling salted water until tender when pierced with small sharp knife, about 30 minutes. Drain. Cool beets. Peel and grate beets.
• Mix beets, chives and 1/4 cup Shallot-Mustard Dressing in medium bowl. Combine celery root, lemon juice, parsley and celery salt in second medium bowl. Mix in 1/4 cup dressing. Mix carrots, tarragon and 1/4 cup dressing in third medium bowl. Season each salad with salt and pepper. Cover and chill salads at least 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
• Arrange salads on platter and serve.

Steps:

• For Salad:
• In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
• Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve.
• For Vinaigrette:
• Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups.