Recipe for 3-Salad Chef’s Salad Plate by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 3-Salad Chef’s Salad Plate. This dish qualifies as a Easy level recipe. It should take you about 30 min to make this recipe. The 3-Salad Chef’s Salad Plate recipe should make enough food for 4 servings.

You can add your own personal twist to this 3-Salad Chef’s Salad Plate recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 3-Salad Chef’s Salad Plate recipe.

Ingredients for 3-Salad Chef’s Salad Plate

• 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

Directions for 3-Salad Chef’s Salad Plate

1. Gather your ingredients.
2. 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.
3. 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.
4. For the chicken salad: Preheat broiler.
5. 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.
6. 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.
7. Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

Cookware for your recipe

You will find below are cookware items that could be needed for this 3-Salad Chef’s Salad Plate recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Salad Recipes
• Beef – Beef is the culinary name for meat from cattle.In prehistoric times, humans hunted aurochs and later domesticated them. Since then, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.
• Ham – Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term “ham” includes both whole cuts of meat and ones that have been mechanically formed.Ham is made around the world, including a number of regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as prosciutto di Parma in Europe, and Smithfield ham in the US.
• Main Dish