Fennel and Olive Salad with Creamy Tarragon Vinaigrette

Name: Fennel and Olive Salad with Creamy Tarragon Vinaigrette
Yield: Serves 4
Ingredients: 1 tablespoon, crème fraîche, or sour cream; 2 tablespoons, olive oil; 1 , small lemon, zested to yield 1 1/2 teaspoon zest and juiced to yield 1 tablespoon juice; 1 tablespoon, minced fresh tarragon leaves; 2 small bulbs, fennel (about 4 ounces each), stalks and fronds removed; 2 teaspoons fronds, minced and reserved; bulbs trimmed, halved and sliced thin crosswise; , Salt and ground black pepper; 2 cups, arugula, frisée leaves, or mixed small salad greens, rinsed and dried; , niçoise olives, for garnish

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Appears in Cook's Illustrated May/June 1995

Flavorful salads feature spring's tender young vegetables.

SERVES4

TIME15 minutes

WHY THIS RECIPE WORKS

We wanted to develop flavorful salad recipes using spring’s tender young vegetables. Adding some crème fraiche or sour cream to this fennel salad gave it some richness without weighing it down.

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