Tongue Salad with Horseradish Aïoli

Ingredients

• One 3-pound tongue
• 1 large Spanish onion, chopped
• 1 medium carrot, peeled and chopped
• 1 whole head of garlic, cut in half horizontally
• 1 bay leaf
• several thyme sprigs
• several parsley sprigs
• 6 whole black peppercorns (about 1/4 teaspoon)
• Gefen Olive Oil
• 2 medium beets
• neutral-flavored oil
• 4 cups frisée or other hearty lettuce torn into pieces
• 1 large fennel bulb, trimmed and thinly sliced
• 2 celery stalks, thinly sliced
• 2 medium carrots, peeled and thinly sliced
• 1 medium red onion, peeled and thinly sliced
• 2 garlic cloves, grated with a microplane
• 1 egg yolk
• 1 tablespoon prepared white horseradish (sugar free)
• 1 tablespoon water
• 1 tablespoon fresh lemon juice
• 3/4 cup neutral-flavored oil (you may not need all the oil)
• Haddar Kosher Salt
• freshly ground Gefen Black Pepper