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Fennel and Red Grape Salad with Creamy Tarragon Dressing

From

June/July 2006

Fennel and Red Grape Salad with Creamy Tarragon Dressing

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.

Serves 4 to 6

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

Ingredients

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