Recipe information
Yield
serves 6 to 8
Ingredients
6 cups cooked chicken, cut up into good-sized pieces
Salt and freshly ground white pepper
1 to 2 Tbs olive oil
2 to 3 Tbs fresh lemon juice
1 cup diced tender celery stalks
1/2 cup diced red onion
1 cup chopped walnuts
1/2 cup chopped parsley
1 tsp finely cut fresh tarragon leaves (or 1/4 tsp dried tarragon)
2/3 cup or so mayonnaise (see page 21)
Fresh salad greens, washed and dried
For decoration: all or a choice of sliced or chopped hard-boiled eggs, parsley sprigs, strips of red pimiento
Preparation
Step 1
Toss the chicken with salt, pepper, olive oil, lemon juice, celery, onion, and walnuts. Cover and refrigerate at least 20 minutes or overnight. Drain out any accumulated liquid; toss with the parsley and tarragon. Taste analytically and correct seasonings. Fold in just enough mayonnaise to enrobe ingredients. Shred the greens, arrange on a platter, and mound the salad on top. Spread a thin coat of mayonnaise over the chicken and decorate with the eggs, parsley, and pimiento strips.
VARIATIONS
Step 2
TURKEY SALAD. Follow the same general system as for chicken.
Step 3
LOBSTER, CRAB, OR SHRIMP SALAD. Follow the same general system, and use some of the shells for decoration.
Julia's Kitchen Wisdom
Knopf
