Fennel Salad with Pecans

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Fennel Salad with Pecans

 

1/2 head Boston or bibb lettuce

1/2 head radicchio, escarole, or other lettuce

1/2 medium fennel bulb

2 tbsps. pecan pieces

3 tbsps. red wine vinegar

2 tbsps. vegetable oil

1 tbsp. water

1 tsp. mustard seed

1/4 tsp. dried tarragon

1/4 tsp. salt

1/4 tsp. fresh ground black pepper

 

Wash and dry the lettuce. Tear the leaves into bite-size pieces and place in a

large salad bowl.

Trim the tough outer leaves of the fennel, wash and core the bulb. Dice and add

to the bowl. Add the pecans.

Combine the remaining ingredients in a jar. Cover and shake, then pour into the

salad. Toss and serve. Serves 4.

 

 

 

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