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- 2 cups (475 ml) diced cooked chicken
- 1 cup (225 ml) diced lean cooked ham
- 2 cups (475 ml) peeled and diced cooked potatoes
- 1 cup (225 ml) peeled and diced cooked carrots
- 1/2 cup (125 ml) peeled and diced cooked beets
- 1/2 medium cucumber, peeled, seeded and diced
- 2 hard-boiled eggs, chopped
- 4 scallions, very thinly sliced
- 1 cup (225 ml) mayonnaise
- 1/2 cup (125 ml) sour cream
- 1 tbsp (15 ml) Dijon mustard
- 2 dill gherkins, diced
- 2 tbsp (30 ml) finely chopped fresh dill
- salt and freshly ground pepper to taste
- Boston lettuce leaves
- 1 tbsp (15 ml) capers
- 2 hard-boiled eggs, sliced
- 1 beet, cooled, belled and sliced
- pitted black olives
- In a large bowl combine the chicken, ham, potatoes, carrots, diced beets, cucumber, chopped eggs, and scallions.
- In a small bowl mix together the mayonnaise, sour cream, mustard, dill, gherkins, 1 tbsp (15 ml) of dill, salt and pepper until well blended.
- Add to the salad and toss gently but thoroughly.
- Taste and adjust seasoning.
- Transfer the salad to a serving dish lined with lettuce leaves and form it into a mound or pyramid.
- Sprinkle with capers and the remaining 1 tbsp (15 ml) dill.
- Garnish with sliced eggs, sliced beets and olives.
- Cover and chill 1 hour.
- This salad was named after its creator who was the French Chef of Tsar Nicholas II but is usually called Salade Russe or Salad a la Russe outside of Russia. If you must prepare this salad several hours in advance, fold in the diced beets and garnish with sliced beets close to serving time since their color has a tendency to run.
If making individual timbales, use small rounded bowls (possibly custard cups). Butter them well and pack the salad mixture in so that the timbale will hold together when unmolding.
After unmolding, serve and garnish as above on individual plates and lettuce leaves. Good luck!
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