Jewish Peasant Turnip and Carrot Salad, Dressed-Up for Rosh Hashanah

Name: Jewish Peasant Turnip and Carrot Salad, Dressed-Up for Rosh Hashanah
Prep time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Jewish
Ingredients: 1 large turnip, peeled; 1 large carrot, peeled; 3 large garlic cloves, peeled and lightly smashed; 1 extra large egg yolk; 1/3 cup chicken fat; 2 tablespoons pure olive oil; Salt to taste; Freshly ground black pepper to taste; 1 small chicken breast, roasted or poached and chopped into thin pieces (optional); 1 bunch scallions, white and green parts, chopped; 1 medium Zest of 1 medium lemon; 2 tablespoons fresh lemon juice, plus more to brighten; 2–3 tablespoons fresh chopped dill

Recipe GLPR018bcb113842a2

Jewish

Salad

30 min

185 cal

Servings: 6

No-Cook

SNAP eligible

A vibrant, traditional Jewish salad celebrating the new year with shredded root vegetables, a silky egg yolk emulsion, and fresh herbs. Turnip and carrot are hand-shredded and tossed with a creamy dressing made from chicken fat and olive oil bound with an egg yolk, brightened with lemon zest and juice, then finished with fresh dill and scallions. Optional roasted chicken breast adds heartiness. This elegant yet humble dish honors Rosh Hashanah traditions while remaining naturally low-carb and wholesome.

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Ingredients

1 large turnip, peeled

1 large carrot, peeled

3 large garlic cloves, peeled and lightly smashed

1 extra large egg yolk

1/3 cup chicken fat

2 tablespoons pure olive oil

Salt to taste

Freshly ground black pepper to taste

1 small chicken breast, roasted or poached and chopped into thin pieces (optional)

1 bunch scallions, white and green parts, chopped

1 medium Zest of 1 medium lemon

2 tablespoons fresh lemon juice, plus more to brighten

2–3 tablespoons fresh chopped dill

Directions

Using the large holes of a box grater, shred the peeled turnip into a large bowl. Shred the peeled carrot in the same manner and add to the bowl.
Place the lightly smashed garlic cloves into a small heavy-bottomed bowl or mortar. Gently crush them further until they release their fragrance, then set aside briefly.
In a separate small bowl, whisk the egg yolk with a pinch of salt until it is pale and slightly thickened, about 1 minute.
While whisking the egg yolk continuously, add the chicken fat a few drops at a time, whisking constantly to emulsify. Once the mixture begins to thicken and stabilize, add the olive oil in a slow, steady stream while continuing to whisk until fully incorporated and creamy.
Stir the crushed garlic, lemon zest, and lemon juice into the emulsified dressing. Taste and adjust seasoning with salt and black pepper as needed.
Pour the dressing over the shredded turnip and carrot in the large bowl. Toss gently but thoroughly to coat all vegetables evenly.
If using the optional chicken breast, fold it gently into the salad along with the chopped scallions and fresh dill.
Taste the salad and brighten with additional lemon juice if desired. Add more salt and pepper to reach your preferred seasoning level. Serve at room temperature or chilled, as tradition or preference dictates.

Comments

Grocery List Plus Editorial Staff4.25

All ingredients are available at Charlotte-area chains without special stops—turnip and carrot are year-round staples at Harris Teeter, Food Lion, Kroger, and Walmart, and chicken fat is either rendered at home or found at any full-service butcher counter. Cost per serving runs around $1.50 to $2.00, driven by fresh herbs and lemon rather than the vegetables themselves. The stated 30 minutes glosses over the dice-and-cook time for turnip and carrot (which take 15–20 minutes to soften), putting the honest prep closer to 45 minutes if you start from whole vegetables. The dish holds well as a refrigerated salad and reheats decently, making it a solid make-ahead for Rosh Hashanah or a weeknight side, though the emulsion demands attention and won't tolerate neglect.