Fennel and Olive Salad with Creamy Tarragon Vinaigrette

Name: Fennel and Olive Salad with Creamy Tarragon Vinaigrette
Yield: Serves 4
Ingredients: 1 tablespoon, crème fraîche, or sour cream; 2 tablespoons, olive oil; 1 , small lemon, zested to yield 1 1/2 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

Side Dishes
Vegetables
Vegetarian
Quick
Salads

Appears in Cook's Illustrated May/June 1995

Flavorful salads feature spring's tender young vegetables.

SERVES 4

TIME 15 minutes

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