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1
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.
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2
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.
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3
Strain thru a fine strainer placed over a bowl, reserve garlic and the crispy chicken lardons.
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4
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.
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5
Slowly add the rendered chicken fat; process until incorporated and the Aioli thickened.
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6
Place the shredded turnip in a clean kitchen towel and squeeze out as much liquid as possible.
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7
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.
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8
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.
