Fennel and Olive Salad with Creamy Tarragon Vinaigrette
By America's Test KitchenPublished on September 13, 2011
Time
15 minutes
Yield
Serves 4
Ingredients
1 tablespoon crème fraîche, or sour cream2 tablespoons olive oil 1 small lemon, zested to yield 1 ½ teaspoon zest and juiced to yield 1 tablespoon juice1 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 crosswiseSalt and ground black pepper 2 cups arugula, frisée leaves, or mixed small salad greens, rinsed and driedniçoise olives, for garnish
Before You Begin
For a more filling salad, serve with thin garlic croutons spread with tapenade and topped with finely diced hard-boiled egg.
Instructions
- Whisk crème fraîche, oil, and juice together in medium-size bowl. Add lemon zest, parsley, tarragon, reserved minced fennel fronds, and salt and pepper to taste. Toss with sliced fennel bulb. (Can be covered and refrigerated up to 2 hours.)
- Arrange salad greens on plate. Mound fennel salad on top of greens, garnish with olives, and serve.
Time
15 minutesYield
Serves 4Ingredients
1 tablespoon crème fraîche, or sour cream
2 tablespoons olive oil
1 small lemon, zested to yield 1 ½ 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
Ingredients
1 tablespoon crème fraîche, or sour cream
2 tablespoons olive oil
1 small lemon, zested to yield 1 ½ 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
Ingredients
1 tablespoon crème fraîche, or sour cream
2 tablespoons olive oil
1 small lemon, zested to yield 1 ½ 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
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.
Before You Begin
For a more filling salad, serve with thin garlic croutons spread with tapenade and topped with finely diced hard-boiled egg.
Instructions
- Whisk crème fraîche, oil, and juice together in medium-size bowl. Add lemon zest, parsley, tarragon, reserved minced fennel fronds, and salt and pepper to taste. Toss with sliced fennel bulb. (Can be covered and refrigerated up to 2 hours.)
- Arrange salad greens on plate. Mound fennel salad on top of greens, garnish with olives, and serve.
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