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)

Side Dishes
Fruit
Salads
Contest Recipes

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.

SERVES 4 to 6

Fennel and Red Grape Salad with Creamy Tarragon Dressing

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