The great thing about this three-in-one recipe is you don’t have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There’s something for everyone to love.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup sour cream
- 2 round tablespoons prepared horseradish, Gold’s preferred brand
- 1/2 lemon, juiced
- About 2 teaspoons Worcestershire sauce, Lea and Perrins preferred brand
- A handful chives, finely chopped
- A handful dill, finely chopped
- 1 1/2 teaspoons (1/2 a palm full) coarse black pepper
- About 1 pound deli roast beef, leftover roast, pot roast or steaks
- Watercress or arugula, to serve
- 1 pound deli sliced prosciutto cotto (cooked ham)
- 2 small ribs celery with leafy tops
- 1/2 red onion
- 2 cloves garlic
- 2 tablespoons thyme
- 1 tablespoon cayenne pepper sauce, Frank’s Red Hot preferred brand, plus more to taste
- About 1 tablespoon Worcestershire sauce
- About 2 round tablespoons yellow mustard
- 3 tablespoons good-quality pickle relish, Wickle’s preferred brand
- Gem romaine or Bibb lettuce, to serve
- 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 tablespoons Dijon mustard
- Gem romaine or Bibb lettuce
- About 2 tablespoons nonpareil (small) capers
- Chopped cornichons, for serving
- 8 slices white sandwich bread, Pepperidge Farm preferred brand
- 4 store-bought hard-boiled eggs, Eggland’s Best in pouch preferred brand
- 3/4 to 1 pound cheese, 2 rounds of aged goat cheese, Fontina val d’Aosta or Comte, or cheeses of choice
Instructions
- 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.
Reviews
I agree and disagree with many of these reviews. I really don’t care about the “brand name” suggestions. I still will use my favs and if I don’t have a fav I will try her suggestions. That being said I just didn’t particularly like any of the salads. I felt the roast beef salad was overwhelmed by the dill. I was confused my the ham salad suggestion……prosciutto cotto or cooked ham. Are they the same? what is the difference? Will it make a difference in the salad? Since I made the salad a long time after I saw the demo on tv I couldn’t go back and review exactly what she said….if she said …..what the difference was. And the chicken salad was just dry. Best part…..it looked great on the plate all together.
The recipes was great all of Rachael Ray recipes are good I used to watch her all the time on TV it’s all about what you want to eat.jeffersonkevin49@gmail.com 04121964kpj
I only made the chicken salad because of my diet…..It was fantastic… I wrap the salad in romaine lettuce
Instead of “reviewing” with your complaints about brand names and which chef is featured, it sure would be nice if people would just use the reviews for actual REVIEWS of the recipe! It would be much more helpful to know if you made and recipe and what you did or did not like about the recipe and not all this other JUNK!
How ridiculous to nitpick over mentioning brands! No one is tying you up and insisting you use them. Sometimes it is nice to try something new that someone else mentions! Plus it really is easy to change to another chef on this site, what whiners! The Best thing about these Salads is …. No Mayo! I made as shown and will change over time and make them my own. They were all delish! Thanks for recipes that are easy to make and easy to add to or take away for personal taste!
Sorry I really appreciate the brands there are so many products out there todayt. And some products are better than another! The brands she mentioned tend to be ones that sit in your refrig for a while, would like to have spent money on a good recommended product versus something cheap!
Delicious and I appreciate mentioning a brand. Doesn’t mean I have to use it, but it gives me an expert opinion of what he/she feels works best.
I appreciate when they say what brand “they” use. Sometimes that can make a big difference. At times I really question what to use. Even when it comes to wine, I wish they would be more specific ans not just say white or red—and yes I know that is not mentioning an actual name brand but it makes a big difference in the recipe.
Excellent suggestions for meal without a lot of cooking. Brings back combos not thought of in a while. Thanks RR…good job
I would rather know the brand that she feels works best with the recipe. Why all the haters? And the reason RR is featured this month is because the month of April was the all new 30 min meals at noon.