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.

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