Fennel and Red Grape Salad with Creamy Tarragon Dressing

Name: Fennel and Red Grape Salad with Creamy Tarragon Dressing
Yield: Serves 4 to 6
Ingredients: 1 tablespoon, sour cream; 1 tablespoon, mayonnaise; 1 tablespoon, lemon juice plus 1/2 teaspoon grated zest from 1 lemon; 5 tablespoons, olive oil; 1/4 teaspoon, sugar; 1 tablespoon, chopped fresh tarragon leaves; 1 tablespoon, chopped fresh parsley leaves; 3 , romaine hearts, torn into bite-sized pieces (about 12 cups); 3/4 cup, red grapes, halved or quartered, depending on their size; 3/4 cup, thinly sliced fennel (see related Tip); 1/2 cup, spiced pecans (see note above)

3 comments

Appears in Cook's Country June/July 2006

The great combination of tarragon and grapes is only improved upon with the addition of fennel and pecans in this elegant salad.

SERVES4 to 6

Fennel and Red Grape Salad with Creamy Tarragon Dressing

WHY THIS RECIPE WORKS

The crisp, succulent textures and sweet flavors of fennel and grapes are paired together in this Fennel and Red Grape Salad recipe. A surprise ingredient, spiced pecans bring an unexpected bite to the mix. We used fresh chopped tarragon in ...

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