In our family, we make such kind of salads very often, especially in Autumn and in Winter seasons, when tomatoes, cucumbers, peppers and other vegetables are not as tasty as they are in Spring and Summer time. It certainly can be made with black or daikon radishes instead of turnips and just with oil and lemon vinaigrette. Usually we don’t include these kind of salads in a special event menu but when it is only our family and it is dressed-up with chicken and Aioli, we all enjoy eating it. I think it will be appropriate to make this salad this coming Wednesday, for Rosh Hashanah Diner and serve it in Won Ton Wrappers tartlets, which I baked today as a rehearsal. —Kukla
• 1 large turnip, peeled and shredded on the large holes side of grater
• 1 large carrot, peeled and shredded on the large holes side of grater
• 3 large garlic cloves, peeled and smashed lightly
• 1 extra large egg yolk
• 1/3 cup chicken fat plus 2 tablespoons pure olive oil
• Salt and freshly ground black pepper to taste
• 1 small chicken breast, roasted or poached and chopped in thin pieces (optional)
• 1 bunch scallions, white and greens, chopped
• Zest of 1 medium lemon
• 2 tablespoons lemon juice plus some more to brighten the salad
Heat a frying pan or skillet on medium-low heat. Add 1 tablespoon oil and then the fat and skin from about half of a chicken, chopped in small pieces.
Add garlic, salt and pepper and slowly render the fat stirring occasionally, until the skin pieces are very crispy and the garlic is slightly brown and soft, about 30 to 40 minutes.
Strain thru a fine strainer placed over a bowl, reserve garlic and the crispy chicken lardons.
To a small food processor or a mortar and pestle, add the garlic, remaining tablespoon oil, egg yolk and lemon juice. Process until smooth and starts to emulsified.
Slowly add the rendered chicken fat; process until incorporated and the Aioli thickened.
Place the shredded turnip in a clean kitchen towel and squeeze out as much liquid as possible.
In a salad bowl toss turnips, carrots, chicken pieces (if using) and scallion. Add salt, black pepper; then moisten with about half of the Aioli.
Transfer to a serving dish, sprinkle the top with some more lemon juice, chopped dill mixed with lemon zest and then reserved crispy chicken lardons. Serve the remaining Aioli on the side. This salad is best when served as soon as assembled.