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DELUXE CHICKEN OR TURKEY SALAD
(recipe from The Way to Cook,
Julia Child, Alfred A. Knopf) |
"I marinate all of these in much the same way, in that I first
marinate the elements briefly with the seasoning elements to
blend flavors, then toss them with only enough mayonnaise to
bind them together. This way you are getting splendid flavor
and are not overdoing on the sauce. In fact, rather than mixing
it in you may well pass the mayonnaise separately, and calorie
watchers may slather it on at their own discretion."
-- Julia Child from The Way To Cook, Alfred A. Knopf.
Yield: Serving 6 to 8
- 6 cups cooked skinless and boneless chicken or turkey
that has been cut into good-size bites, such as rectangles
about 1 by 1 1/2 inches and 1/4 inch thick.
- Salt and freshly ground white pepper
- 1 to 2 Tbs excellent light olive oil
- 2 to 3 Tbs freshly squeezed lemon juice
- 1/2 cup chopped fresh parsley
- 1 tsp finely cut tarragon leaves, or 1/4 tsp fragrant
dried tarragon
- 1 cup diced tender celery stalks
- 1/2 cup minced scallions or mild onion
- 1 cup chopped walnuts, optional
- 3/4 cup or more of mayonnaise, preferably homemade
- 1 medium head of romaine, washed and dried
Decorative suggestions: 2 hard-boiled eggs, a large handful
of fresh parsley, several strips of red pimento
Preliminary seasoning. Toss the chicken or turkey in a big mixing
bowl with the salt, pepper, and enough oil to enrobe the meat
very lightly. Then toss with the lemon juice, and finally with
the herbs, celery, onions, and optional walnuts. Taste analytically,
correct seasoning. Let steep 10 minutes, tossing several times.
* Ahead-of-time note: May be completed
a day in advance to this point; cover and refrigerate.
Final seasoning. Drain any accumulated liquid out of the salad,
correct seasoning again, and fold in just enough mayonnaise
to enrobe the ingredients.
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