Name: Fennel and Red Grape Salad with Creamy Tarragon Dressing
Total time: PLACEHOLDER
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)

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 the dressing; dried tarragon didn’t pack nearly as much flavor. For the brightest lemon flavor, we combined both lemon juice and zest in the dressing. It was most effective to use a very sharp chef’s knife to slice the fennel as thin as possible; we cut the bulb in half and sliced crosswise to cut the vegetable into translucent, ribbon-like strips.

Before You Begin

Use your favorite store-bought spiced pecans or try the related recipe.

Instructions

Whisk sour cream, mayonnaise, lemon juice, olive oil, and sugar together in medium bowl. Whisk in lemon zest, tarragon, and parsley until combined and season with salt and pepper.

Arrange romaine hearts in serving bowl and top with grapes, fennel, and pecans. Serve, passing dressing separately at table.