"It's a shame to be caught up in something that doesn't absolutely make you tremble with joy!"
— Julia Child, in Fitch, Appetite for Life, p. 480

Julia -- "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."
-- from The Way to Cook

Deluxe Chicken or Turkey Salad

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.

Recipe © Legendary Chef Julia Child
(Recipe from The Way to Cook, Julia Child, Alfred A. Knopf)

"If I can make a soufflé rise, so can you."
— Julia Child, in The New Yorker, 13 October 1997, p. 91

Cookbooks Authored by Chef Julia Child Julia Child & Company Julia Child & More Company Lunch & Party Dishes from the French Chef Cookbook Mastering the Art of French Cooking Volumes One and Two Julia Child's Menu Cookbook
The French Chef Cookbook	Exclusive Offer! DVD French Chef with Julia Child (and Free Bonus Cooking Under Fire) Special collection of 18 episodes from her original series, The French Chef	Exclusive Offer! Vol. 2 DVD French Chef with Julia Child (and Free Bonus Hot Off the Grill) Eighteen of Julia Child's additional kitchen classics in this sumptuous second collection from her pioneering cooking show, The French Chef
Mastering the Art of French Cooking, Volume One	Mastering the Art of French Cooking, Volume Two	The Way to Cook
From Julia Child's Kitchen	Julia's Breakfasts, Lunches, and Suppers Seven menus for the three main meals	Cooking with Master Chefs
Julia's Casual Dinners Seven glorious menus for informal occasions	Julia's Delicious Little Dinners: Six perfect small dinner parties to share with family and friends.	Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Julia's Menus for Special Occasions: Six menus for special celebrations.	In Julia's Kitchen with Master Chefs	Julia and Jacques Cooking at Home
Bon Appetit: My Life in France with Paul (Audio Cassette)	My Life In France	Baking with Julia: Sift, Knead, Flute, Flour, And Savor... by Dorie Greenspan

"No matter what happens in the kitchen, never apologize."
— Julia Child, in Fitch, Appetite for Life, p. 142

Recipes by Chef Julia Child
These Recipes are Free to copy for personal use.

• Deluxe Chicken or Turkey Salad
  
  
• Chilled Leek Potato Soup: Vichyssoise
  
  
• Fresh Lemon Sorbet
  
  
• The Chefs

(Chef Julia Child)